Ingredients

The following ingredients have 4 Servings
  • 3 lbs chuck or rump roast
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp thyme (dried)
  • 1 tsp rosemary (dried)
  • 1 tsp onion powder (dried)
  • 1 tsp garlic powder (dried)
  • 1/2 tsp paprika
  • 3 tbsp olive oil
  • 2 large white or yellow onions (sliced)
  • 4-6 oz brown or Portobello mushrooms (sliced)
  • 1 cup good red wine like Pinot Noir
  • 1 cup beef stock (low sodium)
  • 2 tbsp red wine vinegar or Worcestershire sauce
  • 1/2 lb baby carrots
  • 2 lbs baby potatoes
  • 1/4 cup cold water
  • 3 tbsp cornstarch

Instruction

  • Press Saute on 6 or 8 quart Instant Pot and let it preheat until display says Hot. Takes about 3-5 minutes.
  • In the meanwhile, in a large plate combine salt, pepper, thyme, rosemary, onion powder, garlic powder and paprika. Stir with a fork. Remove twine from the roast (if any) and lay it on a plate with spices. Coat on all sides by turning and making sure all edges are coated in seasonings.
  • Add 2 tbsp olive oil and then add roast. Brown on both sides, for about 3-5 minutes. Remove with tongs onto a plate.
  • Add remaining 1 tbsp olive oil and onions. Saute for 5 minutes, stirring occasionally. Now add beef stock, red wine and vinegar and cook and stir until the bottom of the pot is deglazed, about 2-3 minutes. This is important step to avoid Burn.
  • Press Cancel and lay roast on top followed by mushrooms.
  • If you want to cook not mushy baby carrots and potatoes together with roast, you can do so if you are using 8 quart Instant Pot only. Wrap each separately in unbleached parchment paper and place on both sides of roast. Close the lid, set pressure vent to Sealing and cook for 60 minutes on High Pressure. It is 20 minutes per lb.
  • After cook time is over, use Natural Release for 15 minutes and then turn pressure release valve to Venting. Remove vegetables (if added) in a bowl and roast on a cutting board. If you have 6 quart Instant Pot and haven't cooked vegetables with meat, add them now and cook on High pressure for 5 minutes with Quick Release.
  • To thicken the gravy, switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir. Cook for a few minutes until bubbly and thickened.
  • Cut beef against the grain into slices of desired thickness and return to the pot along with cooked carrots and vegetables.
  • Serve hot garnished with parsley. Instant Pot pot roast gravy and meat are best served after you let cooked dish sit for 30 minutes to an hour.