This simple and delicious meal offers big flavor without hours in the kitchen.
Course Main Course
Keyword Instant Pot Pot Roast
Prep Time 20minutes
Cook Time 55minutes
Total Time 1hour15minutes
salt and pepper
1 ½cupshot water
2teaspoonsbeef bouillon base
5large carrotscut into large chunks
6golden potatoescut into 12 pieces (cut each potato in half, then each half into 6 pieces)
1large sweet onioncut into large chunks
1bunch of fresh rosemary
1bunch fresh thyme
In your Instant Pot, pour olive oil and butter. Press the Saute button, then Adjust until the red illuminated lights says MORE.
Generously salt and pepper both sides of the roast.
When the Instant Pot is hot and the butter is melted, place the roast in the Instant Pot and brown on both sides (about 5 minutes each side).
Dissolve beef bouillon base in hot water.
Remove from Instant Pot. Sprinkle flour on the bottom of the pot and whisk. Slowly pour in the beef broth, red wine and tomato paste. Whisk until the mixture thickens, about 30 seconds.
Place the roast back into the pot and cover with rosemary and thyme.
Turn the Instant Pot off and place the lid on the Instant Pot (you may have to wait for it to cool slightly).
Turn the vent to “sealing” and press Manual and set the time to 45 minutes.
When the timer goes off, do a quick release to release the pressure by carefully moving the vent to “venting” and let the steam release. When the steam releases, carefully remove the lid and remove the rosemary and thyme and then add the potatoes, carrots and onions.
Put the lid back on, turn the vent to “sealing”. Press Manual and set the time to 10 minutes.
When the timer goes off, quickly release the steam. Carefully remove the lid and scoop out the potatoes, onions and carrots onto a serving platter. Place the roast on top. Strain and reserve the liquid for serving.