Instant Pot Pot Roast With Vegetables
Embrace the art of simple cooking with this Instant Pot pot roast recipe, where traditional flavors meet modern convenience for a meal that guarantees comfort and satisfaction.
Cooking at home can feel daunting, especially when recipes become complicated or require a multitude of ingredients. But worry not, this recipe is all about simplicity, flavor, and ease. We’ll walk you through making the best pot roast ever, using an Instant Pot.
This method ensures a delicious and hearty meal without the fuss. Let’s jump into this straightforward recipe that promises to delight your taste buds.
Preparing the Instant Pot
First things first, let’s get our Instant Pot set up. Turn it on and select the sauté button. This will warm up the pot and prepare it for the cooking steps that follow. Add between two to four tablespoons of extra virgin olive oil to the heated pot. This will serve as the base for sautéing our ingredients.
Sauté the Aromatics
Next, prepare about four good-sized cloves of garlic, finely chopped. Toss the garlic into the pot with a pinch of salt and pepper for initial seasoning. The fragrance of garlic sautéing in olive oil will set the stage for our pot roast.
Two yellow Vidalia onions are also key for our aromatics. Cut these onions into large slices. Big chunks are preferable because they will cook down in the Instant Pot, maintaining a good texture in the final dish. Add these onion slices to your garlic in the pot and sauté until they start to soften.
Seasoning the Meat
While the onions and garlic are sautéing, it’s time to prepare our beef chuck roast. This recipe calls for a boneless chuck roast. Before placing it in the Instant Pot, we’ll first season it. Prepare a herb mixture using:
- Aromatic herbal salt blend (sea salt, fresh herbs like rosemary, garlic, sage, and pepper)
- A barbecue rub (ensure it has a flavor you love; one with a touch of cherry can add a unique twist)
- Thyme and tarragon for additional depth
Mix these seasonings in a bowl and coat the chuck roast well, ensuring the flavors are pressed into the meat.
Browning the Meat
With the onions and garlic softening nicely, remove them from the pot and set aside. Add another splash of extra virgin olive oil to the now empty pot. Place the seasoned chuck roast into the pot, browning it on all sides. Browning the meat will lock in flavors and add a beautiful caramelized texture to the roast.
Preparing the Vegetables
While your meat is browning, prepare the vegetables. This recipe includes a mix of baby carrots and multicolored baby potatoes. To prevent the vegetables from getting too mushy, we’ll wrap them in separate foil packages.
Assembling the Pot Roast
Once the meat is browned, it’s time to assemble everything in the Instant Pot. Pour one can of beef broth (approximately two cups) and one cup of red wine into the pot. The choice of wine is up to you; use whichever one you prefer to drink. Stir the liquids to mix well.
Place the browned roast back into the Instant Pot, setting it on top of the onions and garlic. One of our special ingredients is a palette of portobello mushrooms, which will be added directly on top of the roast. Finally, place the foil-wrapped carrots and potatoes on top of the mushrooms.
Cooking the Pot Roast
Turn off the sauté setting and secure the lid on the Instant Pot. Make sure the seal is set to the “seal” position. Select the pressure cook function and set the timer for one hour on high pressure. The Instant Pot will take a little time to come to pressure and will then begin cooking.
The Waiting Game
One of the advantages of using the Instant Pot is the lack of mess. While the pot roast is cooking, you can tidy up the kitchen with minimal effort. Enjoy the hour knowing that a delicious meal is on its way with very little clean-up required.
Finalizing the Dish
After the cooker has finished, release the pressure, being careful of any hot steam. Take out the foil-wrapped vegetables and the meat. The meat should be tender and easily cut into cube-sized pieces, removing any excess fat or gristle.
Next, take the liquid left in the Instant Pot and thicken it to make a rich gravy. In a small bowl, mix a couple of tablespoons of cornstarch with water to form a smooth slurry. Pour this mixture into the pot, replacing the pot on the sauté setting to bring it to a boil. Stir well with a stick blender or whisk to ensure it thickens without lumps.
Add the carrots, potatoes, and cut-up roast back into the thickened gravy. Let it simmer for a few minutes to marry the flavors.
Plating and Serving
Now it’s time to plate up this wonderful meal. Spoon the hearty combination of roast beef, carrots, potatoes, onions, and mushrooms onto a dish, topping it with a bit of the rich gravy. Add a sprinkle of cracked pepper for an extra kick.
For a complete meal, consider serving with a warm pretzel roll on the side. The final result is a mouth-watering pot roast cooked to perfection, with every component boasting a perfect texture.
The Perfect Dish for Leftovers
Another great advantage of this recipe is its versatility for next-day leftovers. You can easily pack the beef and vegetables for lunch or reheat them for another hearty dinner. The flavors blend well overnight, making the dish even more savory after resting in its juices.
Conclusion
This Instant Pot pot roast recipe is a testament to how simplicity can create wonders in the kitchen. With minimal ingredients and straightforward steps, you can produce a meal that feels gourmet without the hassle. From the seasoned chuck roast to the tender carrots and potatoes, each bite is filled with flavor.
The key takeaway? Cooking doesn’t have to be complicated to be delicious. With the Instant Pot, you have a reliable kitchen companion that streamlines the process, making home-cooked meals accessible and enjoyable. Try this pot roast recipe, and let it become a favorite in your culinary rotation. Happy cooking!
Instant Pot Pot Roast and Vegetables
Savor the rich flavors of a classic pot roast made effortlessly in your Instant Pot. This foolproof recipe delivers tender meat and perfectly cooked vegetables every time.
Ingredients
- 2-4 tablespoons extra virgin olive oil
- 4 cloves garlic, finely chopped
- 2 large Vidalia onions, sliced
- 1 boneless chuck roast
- Herbal salt blend, barbecue rub, thyme, tarragon (to taste)
- 1 can beef broth (about 2 cups)
- 1 cup red wine
- Baby carrots and multicolored baby potatoes
- Portobello mushrooms
- Cornstarch for gravy
Instructions
- Set the Instant Pot to sauté mode and heat 2-4 tablespoons of extra virgin olive oil.
- Sauté chopped garlic with a pinch of salt and pepper, followed by sliced Vidalia onions until softened.
- Season a boneless chuck roast with a blend of herbal salt, barbecue rub, thyme, and tarragon.
- Remove onions and garlic from the pot, add more oil, and brown the chuck roast on all sides.
- Wrap baby carrots and multicolored baby potatoes in foil.
- Place the browned roast back into the pot, add beef broth and red wine, then add the sautéed onions and garlic.
- Top the roast with portobello mushrooms and the foil-wrapped vegetables.
- Seal the Instant Pot and cook on high pressure for one hour.
- Release pressure, remove the meat and vegetables, and thicken the remaining liquid with a cornstarch slurry to make gravy.
- Return the roast and vegetables to the pot, simmer briefly, and serve with the thickened gravy.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 450Total Fat: 25gSaturated Fat: 10gCholesterol: 135mgSodium: 850mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 35g