thepioneerwoman4.7
Instant Pot Pot Roast
A Drummond family favorite, this pot roast cooks in half the time and pairs well with a side of creamy mashed potatoes.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 5 min🔥 Cook: 1h 30m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●pan
- ●cutting board
📝 Preparation Steps
1
Set the Instant to “Saute” and allow to warm.
2
Season roast generously with salt and pepper. When Instant Pot says "Hot," add in olive oil and sear roast until browned on all sides. Remove to a clean plate.
3
Add in onions and carrots and cook for an additional ⏱️ 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits. Add in the beef stock, rosemary, thyme and the beef.
4
Lock the lid into place, place vent to sealing, push "Manual," and set time to ⏱️ 1 hour ⏱️ 20 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically.
5
When the cooking time is done, allow the Instant Pot to naturally vent for at least ⏱️ 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid.
6
Skim a much fat off the top of the liquid as you can before disturbing the roast. Remove the roast to a cutting board and with two forks shred roast. Serve alongside carrots and onions, topped with the pan juices. Serve with mashed potatoes.
Nutrition Facts
calories
352 Calories
fat Content
14 g
fiber Content
3 g
sugar Content
4 g
sodium Content
884 mg
protein Content
42 g
trans Fat Content
0 g
cholesterol Content
119 mg
carbohydrate Content
8 g
saturated Fat Content
5 g
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