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Instant Pot Roast
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| 2 med | onions, big dice |
| 3 lbs | chuck roast |
| 2 1/2 tsp | salt |
| 2 tsp | Black pepper |
| 1-2 tsp | rosemary,, (dried) |
| 1 tsp | garlic powder |
| 2 Tbs | olive oil |
| 1 Tbs | butter |
| 1 Tbs | fresh garlic,, (sliced) |
| 2 Tbs | Worcestershire sauce |
| 6-8 oz | sliced mushrooms |
| 1 1/2 cup | beef broth |
| 1-2 cup | red wine |
| 1 lbs | potatoes,, (wrapped in foil or parchment) |
| 6-8 oz | baby carrots,, (wrapped in foil or parchment paper) |
Rub roast with salt, pepper, garlic powder and dried rosemary.
Add olive oil to instant pot and press “sauté” (adjust it to “more” or “high” setting). Allow oil to heat up then sear Roast in oil for about 1-2 min on each side. Remove Roast when done searing and set aside on a plate.
Add butter to instant pot and scrape up fond. Add onions and cook/deglaze pot for 2 min. Add garlic and Worcestershire sauce and stir for 2-3 min.
Place a trivet (if have one) over onions. Place Roast on trivet (fat side up), along with mushrooms. Pour beef broth and wine into the instant pot.
Wrap potatoes and carrots in their own foil or parchment paper pouches. Place on top of Roast.
Cancel “sauté” feature and secure the lid. Hit the “pressure cook” or “manual” high pressure for 60 min. When done, allow a 15 min natural release then follow up with quick release. Press “cancel”.
Remove veggie pouches and roast.
Hit “sauté” (adjust to “high”) and bring sauce to simmer. Unwrap veggies and stir into sauce. Once simmering, add cornstarch slurry (3T starch + 3T cold water). Cook for 1 min and allow to thicken. Turn off pot by pressing “cancel”.
Slice up the roast into strips or chunks then add them into the sauce and give a good stir.
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