Pot Roast

I love pot roast and I’m kinda picky about it. I like shreds not chunks. I don’t like it fatty. It’s gotta be melt-in-your-mouth tender. And the veggies need to be soft.

This one nailed it. The carrots were REALLY soft. And it was amazing!!!

A bit of work but I’m holding onto this recipe for sure. Yum-o!!!

TIPS: You can sub out the cabernet sauvignon for any other medium to full-bodied red wine such as old vine zinfandel or merlot. I use mini medley potatoes b/c of the color variety, but you can use any really small potatoes. If you want a thinner gravy, add 1/2 cup water into the drippings left over from cooking after Step 21.

Pot Roast Recipe

Ingredients

• 3.75 lb boneless beef chuck roast
• 1 1/2 lbs mini medley potatoes
• 4 carrots, thoroughly scrubbed then cut into 2″ pieces
• 2 cups low-sodium beef broth
• 1 cup yellow onion, diced
• 1/2 cup cabernet sauvignon (I use J. Lohr Cabernet Sauvignon in mine)
• 3 Tbsp extra virgin olive oil (EVOO), divided
• 2 Tbsp arrowroot powder
• 2 Tbsp tomato paste
• 2 Tbsp cold water
• 1 Tbsp Worcestershire sauce
• 2 tsp minced garlic
• 1 1/2 tsp dried rosemary
• 1 1/2 tsp freshly ground sea salt
• 1 1/2 tsp dried thyme
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika

Directions

1. With a sharp knife, cut 3.75 lb roast into about 6 pieces (the number of pieces isn’t as important as that they’re not super small), primarily focusing on cutting at fat seams. Then, trim as much of the fat away as possible to prevent your gravy from being too greasy.
2. Place roast chunks on a large piece of foil and blot dry with paper towels.
3. In a small bowl make roast rub by combining 1 1/2 tsp rosemary, 1 1/2 tsp thyme, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika.
4. Sprinkle rub mixture over the roast chunks and use your hands to press the seasoning into all sides of each chunk. Either wear disposable gloves for this step or wash your *paws* thoroughly directly after.
5. Press the SAUTÉ button on your Instant Pot (IP) and adjust setting to MORE.
6. Once the IP reads HOT, add 2 Tbsp EVOO to the inner pot.
7. Add 1/2 of the roast chunks and sear for 2 mins per side (on at least 3 sides – 4 sides if really, really large chunks).
8. Transfer seared roast chunks to a plate and set aside. I keep mine in the microwave.
9. Add remaining 1 Tbsp EVOO to inner pot and repeat Steps 7 & 8 with remaining roast chunks.
10. On the IP, press CANCEL and then press SAUTÉ and adjust setting to NORMAL.
11. Add diced 1 cup onion to the inner pot and sauté until mostly tender.
12. Add 2 tsp minced garlic and sauté for 30 more secs.
13. Add 2 Tbsp tomato paste and deglaze the pot (fancy way of saying to scrape browned meat bits sticking to bottom of inner pot).
14. Add 1/2 cup wine, 2 cups broth, and 1 Tbsp Worcestershire.
15. Add seared roast chunks, settling them down into the sauce.
16. Add pieces of 4 carrots and 1 1/2 lbs potatoes. Resist the urge to stir!
17. Secure the lid then select PRESSURE COOK (or MANUAL) for 35 mins.
18. Once the cooking cycle completes, allow a natural release for 10 mins, then set to VENT to do a quick release of any remaining pressure.
19. Once the pressure pin drops, press CANCEL and remove the lid.
20. Transfer cooked carrots and potatoes to a serving dish and keep warm. I cover mine in aluminum foil and stick the dish in microwave.
21. Transfer cooked roast chunks to a cutting board and allow to rest.
22. On the IP, press SAUTÉ and adjust setting to LOW.
23. In a small bowl, make slurry by whisking together 2 Tbsp cold water and 2 Tbsp arrowroot.
24. Add slurry to inner pot and whisk in.
25. Simmer for 5 mins (or more), stirring occasionally, until the gravy has thickened to your desired consistency.
26. Press CANCEL and transfer the gravy to a gravy boat (if you bougie like me – otherwise a plain ol’ bowl works just fine!)
27. Shred roast chunks and transfer to accompany veggies on serving platter. Don’t forget to bring the gravy when you serve!

Nutrition Facts
Servings: 8
Amount per serving
Calories	551
% Daily Value*
Total Fat 25.5g	33%
Saturated Fat 7.2g	36%
Cholesterol 119mg	40%
Sodium 568mg	25%
Total Carbohydrate 21.1g	8%
Dietary Fiber 2.9g	10%
Total Sugars 4.8g
Protein 54.7g
Vitamin D 0mcg	0%
Calcium 58mg	4%
Iron 7mg	39%
Potassium 1174mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.