Description
This Instant Pot Roast is a heartwarming dish that combines tender beef with carrots and potatoes, all enveloped in a rich gravy. It’s easy to make, perfect for busy weeknights, and promises a delicious meal every time.
Ingredients
Scale
- 3 lbs. chuck roast
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoky or sweet paprika
- 2 tbsp canola oil
- 2 tbsp butter
- 1 large sweet yellow onion
- 3 large carrots
- 2 garlic cloves
- 1 cup low-sodium beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lb. baby Dutch yellow (or baby red potatoes)
Instructions
- Set Instant Pot to 'Sauté' and season the chuck roast with salt, pepper, and paprika.
- Sear the roast for 3-4 minutes on each side until golden brown. Remove and set aside.
- Sauté onion and carrots in the pot for 3-4 minutes, then add garlic for another 30 seconds.
- Deglaze the pot with beef broth, scraping any browned bits.
- Place the trivet over the broth, set roast on top, add wine and herbs, and seal the lid.
- Pressure cook on HIGH for 35-40 minutes with vegetables or 55 minutes without them.
- After cooking, release steam and add potatoes if needed, cooking again for 15-20 minutes.
- Transfer roast and vegetables to a platter, cover with foil, and prepare gravy.
- Blend pan juices and veggies until smooth, simmer to thicken, and season to taste.
- Slice the roast and serve with veggies and gravy.
Notes
For a dairy-free version, use all oil instead of butter.
Feel free to substitute with your favorite root vegetables or adjust herbs as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg