Instant Pot Pot Roast
For The Roast:
4 stems fresh rosemary, rinsed and dried
15 stems fresh thyme, rinsed and dried
20 stems fresh Parsley, rinsed and dried
1 tablespoon olive oil
3 pounds beef chuck roast (A cut with nice marbled fat thought is best - 3-4 inches thick. *See note
1 teaspoon salt and ground black pepper to season the meat
1 large onion, sliced
5 cloves garlic, minced
16 ounces button mushrooms, cleaned and sliced
2 cups beef stock
1 cup red wine (I used Cabernet) (beef stock can be used if preferred)
2 tablespoons of Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
1 tablespoons chopped parsley for garnish
Use kitchen twine to tie rosemary, thyme and parsley into bundles and set aside.
Rinse roast, pat dry with a paper towel, then season the meat with 1 teaspoon salt and pepper.
Add 1 tablespoon of olive oil into the instant pot. (I used the DUO 6 quart IP for this recipe.) Coat the entire bottom of the pot. Turn on the saute (high) mode of the IP. Add the seasoned chuck roast into the pot, then let it brown for 5 minutes on each side. Remove and set aside.
Add in the sliced onions, and a few tablespoon of stock to deglaze the bottom of the pot. Cook the onions for roughly 2 minutes, using a rubber spatula scrape brown bits off the bottom of the pot. Then, add minced garlic and stir for 30 seconds until fragrant. Pour 2 more tablespoons of stock in the pot, and add in the mushrooms. Saute for 5 minutes, stirring and making sure the bottom of the pot has no brown bits. Brown bits = burn notice.
Stir beef stock, red wine, Worcestershire sauce, rosemary/thyme/parsley herb bundles, and 1 teaspoon salt and ½ teaspoon pepper into the pressure cooker.
Return the chuck roast and its juices to the instant pot. Close the lid and pressure cook using the Meat/Stew button at High Pressure for 60 minutes. Allow the pot to naturally release pressure for 15 minutes, then manually release any remaining pressure by turning the valve to “Venting.” This will take about 3 minutes.
Remove the chuck roast, set aside on a large plate and tent it with tin foil.
Add the potatoes into the sauce and stack the chopped carrots on top of the potatoes. Close the lid and pressure cook at High Pressure for 3 minutes, then do a quick manual release. (The pot will take 15-20 minutes to come to pressure, and the quick release will take 3-4 minutes to release pressure.)
Open the lid carefully. Pour the liquid and veggies from the roast through a strainer. Scoop the veggies and mushrooms onto a platter and tent with tin foil. Discard the herb bundles and any other bits and pieces from the strainer.
Skim the fat off the top of the liquid and pour the remaining liquid back into the pot. Mix your cornstarch water together in a small bowl and stir in the mixture the IP. Saute for 8-10 minutes until reduced by half. Taste the sauce and adjust the seasoning as preferred with garlic powder, onion powder, salt and pepper and even some half and half to make it creamier.
Use two forks to pull the roast. Discard any fat you find. Then serve with veggies, gravy and garnish with fresh chopped parsley.