There is nothing like a pot roast on a chilly evening. It's even better when cooked in the Instant Pot. "Instant" Pot Roast with Vegetables is deliciously flavored with a dry rub, mustard, wine, and fresh rosemary. Potatoes and Carrots are added towards the end of cooking for a complete meal. It's easy, so good, and perfect for any night of the week,
Ingredients for "Instant" Pot Roast with Vegetables:
Pot Roast:
4 1/2 pound chuck roast
2 tablespoons grapeseed oil
1 carrot, cut into chunks
1 stalk of celery, cut into chunks
1 onion, diced
3 cloves garlic, minced
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 cup beef broth
1 large sprig fresh rosemary
Dry Rub:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
Vegetables:
1 pound fingerling potatoes
1 pound, 4 large carrots, cut into thirds
You will also need an Instant Pot.
I have a 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.
Time-Saving Tips: The dry rub can be prepared ahead of time. The Pot Roast can be cooked ahead of time and eaten the next day.
Let's see what we need.
We're ready to cook.
Combine the spices for the rub.
Divide the meat into three portions by pulling it apart by the natural seems. Tie each piece with kitchen twine and coat each piece with the seasoning mixture.
Set the Instant Pot to Saute and set for 30 minutes and preheat. Once heated, brown the meat on all of the sides and then transfer the three pieces to a plate.
Once browned, transfer the meat to a dish. Add a tablespoon of oil and the carrots, onions, and celery. Saute for 3 minutes and then stir in the garlic. Add the wine and mustard and simmer for 2 minutes. Add the broth and rosemary; bring it to a simmer.
Once the liquid is simmering, cancel the saute setting. Place the meat on a trivet or rack and transfer to the pot. Set for 1 hour on High Pressure. Once cooked, let the pot naturally release for 15 minutes and then proceed with a manual release. Then transfer the meat to a platter, cover with foil, and remove the trivet from the pot.
Add the potatoes and carrots to the liquid. Cook on high pressure for 8 minutes and then do a manual release. Transfer the large cut carrots and potatoes to the meat platter.
To make the gravy, pour the liquid and small chopped vegetables through a strainer propped above a bowl. Use a wooden spoon and press the vegetables against the strainer.
It's ready! "Instant" Pot Roast with Vegetables is delicious and the perfect one-pot meal. I love how the Instant Pot makes it possible to have this during the week without much fuss. My family loves this, and I'm sure yours will, too.
Enjoy!
"Instant" Pot Roast with Vegetables:
Pot Roast:
4 1/2 pound chuck roast
2 tablespoons grapeseed oil
1 carrot, cut into chunks
1 stalk of celery, cut into chunks
1 onion, diced
3 cloves garlic, minced
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 cup beef broth
1 large sprig fresh rosemary
Dry Rub:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
Vegetables:
1 pound fingerling potatoes
1 pound, 4 large carrots, cut into thirds
Combine the spices for the rub.
Divide the meat into three portions by pulling it apart by the natural seems. Tie each piece with kitchen twine and coat each piece with the seasoning mixture.
Set the Instant Pot to Saute and set for 30 minutes and preheat. Once heated, brown the meat on all of the sides and then transfer the three pieces to a plate.
Once browned, transfer the meat to a dish. Add a tablespoon of oil and the carrots, onions, and celery. Saute for 3 minutes and then stir in the garlic. Add the wine and mustard and simmer for 2 minutes. Add the broth and rosemary; bring it to a simmer.
Add the potatoes and carrots to the liquid. Cook on high pressure for 8 minutes and then do a manual release. Transfer the large cut carrots and potatoes to the meat platter.
To make the gravy, pour the liquid and small chopped vegetables through a strainer propped above a bowl. Use a wooden spoon and press the vegetables against the strainer.
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