Instant Pot Roast Recipe

 https://writersthatinspire.com/instant-pot-roast-recipe/ Instant Pot Roast Recipe Now I’ve gotta tell you, this isn’t just any pot roast. This is the KING of pot roasts! Seriously. Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that’s going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot! Oh, and IT’S SUPER EASY TO MAKE! But hey, don’t take my word for it – let the video speak for itself! PrintInstant Pot RoastIngredients 3-5 lb chuck or rump bottom roast (NOTE: 3-5 lbs is perfect to me and will easily feed 4-5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Another excellent cut of meat to use are the boneless short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED – meaning there are plenty of strands of fat visible within the meat. This makes for the most tender roast) 1.5 tsp kosher salt 1.5 tsp seasoned salt 2 tsp black pepper 1/2 tbsp dried parsley 1 tsp dried thyme 1 tsp dried rosemary 1 tsp onion powder 1 tsp garlic powder 2 tbsp extra virgin olive oil 1 tbsp salted butter 2 yellow onions sliced longways into thick wedges 1 tbsp sliced garlic 2 tbsp Worcestershire sauce 6-8 oz Portobello mushrooms sliced 2 cups beef broth 1 cup dry red wine use one you would drink and not a red cooking wine – a Pinot Noir is great 3 tbsp cornstarch + 3 tbsp of water to form a slurry 1 oz packet of any beef gravy flavor I used Au Jus but any will do Veggies to be wrapped in foil: 8-14 oz bag of baby carrots 1 lb baby white potatoes the best kind for this dish Instructions Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder, and garlic powder Add the olive oil to the Instant Pot (I used a 6qt) and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to course through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything Lastly, securely wrap