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Pot Roast

Prep Time:

20 minutes

Cook Time:

5 hours 45 minutes

Serves:

6

I had prepared pot roast for years in a slow cooker like my Granny always did. This recipe I used my Instant Pot on the slow cooker setting and it worked great. Also, take the extra step to make the gravy from the cooking liquid - a game changer!

20 minutes

Ingredients

  • 1 (2 lb) roast beef

  • 3 carrots, cut into large slices

  • 3 large potatoes, cut into 1" - 2" pieces

  • 12 mushrooms, halved

  • 3 ribs celery, cut into large slices

  • ¼ white onion, chopped

  • ¼ red onion, chopped

  • 3 cloves garlic, minced

  • 2 C beef broth

  • ¼ C red wine

  • 2 T worcestershire sauce

  • 1 T each of salt, pepper, and Cavender's™

  • ½ C water

  • ½ stick butter

  • ¼ C flour

  • 1 t dried thyme

  • 1 t dried parsley

  • 2 t vegetable oil


Preparation

  1. Pour the salt, pepper, and Cavender's™ onto a plate. Using tongs, coat all sides of the roast in the seasonings.

  2. Pour the vegetable oil into the Instant Pot and set to Saute function. Once oil turns glossy, sear the roast on all sides for approximately 7 - 8 minutes. Turn off and remove roast to a plate.

  3. Set the Instant Pot to Slow Cook function and select More. Add the onions, red wine and water and cook for a few minutes, using a wooden spoon to scrape up the fond from the bottom of the pot and deglaze.

  4. Next, add beef broth, all remaining vegetables, garlic, worcestershire, dried parsley, and dried thyme. Place roast on top, put lid on with the valve set to Venting, and slow cook for 5 hours.

  5. Remove roast and vegetables, and strain the cooking liquid into a medium-sized bowl.

  6. Turn Instant Pot to Saute function, and add butter. Once it melts, add flour and cook for several minutes until the roux begins to turn brown. Slowly add the strained cooking liquid until the gravy reaches desired consistency. Serve over the pot roast and vegetables.

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