Pot Roast in the Instant Pot

This recipe from the “roasts for dinner” list was a good one, and we enjoyed our delicious Sunday dinner. Although using the Instant Pot did help speed up the cooking process, it’s still something that takes time, so plan ahead. 

You can find the actual recipe from the link above, but basically brown a chuck roast on the sauté setting of your Instant Pot. Remove it and add some chopped onions and minced garlic; once softened, stir in some tomato paste (3 tablespoons) and flour (2 tablespoons), then turn off the sauté setting. Add a little bit of red wine (1/2 cup), if desired, and a dash of Worcestershire sauce (1 tablespoon). Top with chunks of carrots and potatoes. Season with salt, pepper, rosemary, thyme. Put the beef back in the pot and pour 3 cups of beef broth over it all. Pressure cook it on high for one hour, then manually release. Let rest in the juices for 15-20 minutes before serving.

Because the recipe called for adding flour to thicken the gravy, I was not prepared for how thin it actually turned out to be, even after completing that step. There’s a lot of leftover broth that will make a great soup base.

The beef leftovers themselves made a great sandwich, and also gave me an excuse to try a new condiment – Hot Pepper Bacon Jam.