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–+ servings

Crazy Tender Instant Pot Roast with Potatoes and Carrots

Conover
This is real comfort food!
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 6 people
Calories 642 kcal

Equipment

  • 1 Instant Pot

Ingredients
  

  • 3 pounds chuck roast up to 5 pounds
  • 1.5 teaspoon salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup red wine dry
  • 1 tablespoon dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 3 cups beef broth
  • 1 pound baby potatoes red
  • 6 carrots cut into smaller pieces
  • 3 tablespoons corn starch mix with 3 tablespoons of water
  • 3 sprigs rosemary
  • 3 sprigs thyme

Instructions
 

  • Rub the roast with a mix of salt and pepper, garlic powder, onion powder, and paprika.
  • Put the olive oil in the Instant Pot and click saute. Brown all sides of the roast after the oil gets hot. Remove roast.
  • Toss the butter into the pan. When melted, add the diced onion, and stir until translucent. Be sure to scrape the seasoning off the bottom of the pan. That's flavor.
  • Add the garlic, then the red wine; stir for a couple of minutes, then add the dijon mustard and Worcestershire sauce.
  • Place the Instant Pot trivet into the pan. Put the roast on the trivet, add the potatoes and carrots, and pour the beef broth over the roast. Place sprigs of rosemary and thyme on top of the roast.
  • Hit pressure cook and set it for 60 minutes. You will let it do a natural release for 10 minutes, then switch to the venting release position and allow all of the steam to escape before removing the lid.
  • Remove the roast, potatoes, and carrots from the pan using the trivet handles. Place them on a serving plate.
  • While the roast is resting, it's time to make the gravy. So, hit the saute setting, then add the corn starch slurry slowly while stirring. Give it a few minutes until the gravy thickens. After that, it's time to eat! Pull the roast apart using two forks, and you're in for a real treat.

Nutrition

Calories: 642kcalCarbohydrates: 28gProtein: 48gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 167mgSodium: 1393mgPotassium: 1477mgFiber: 4gSugar: 5gVitamin A: 10384IUVitamin C: 23mgCalcium: 96mgIron: 6mg
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