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Best Ever Instant Pot Sunday Roast

Servings 4 servings

Ingredients

  • 3-4 pound chuck roast
  • 1 tbsp olive oil
  • 4 cups 365 organic beef broth
  • 1/3-1/2 cup red cooking wine or additional beef stock if preferred 
  • 2 tbsp better than bouillon beef base
  • 1 tbsp 365 organic worcestershire sauce
  • 2 sprigs fresh rosemary
  • 1 tsp fresh sage
  • 1 tsp fresh thyme
  • 1 clove garlic minced
  • 3 bay leaves
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 lb baby red potatoes
  • 1 large onion quartered
  • 1 lb large baby carrots
  • 1 lb whole mushrooms stems trimmed
  • 6 stalks of celery cut into large chunks
  • 1/4 cup cold water
  • 2 tbsp corn starch

Instructions

  1. Turn on your instant pot and set it to the "saute" setting. Add oil.
  2. In a small bowl stir together salt, pepper and garlic powder. Generously rub mixture all over the roast to coat all sides. 
  3. Using tongs place roast in the pot. Allow to brown for 3-4 minutes until well-seared. Use tongs to turn the roast onto the other side for 3-4 minutes, repeating until all sides and edges are browned. 
  4. Remove roast from the pot and add broth, wine, bouillon and worcestershire. Deglaze the pot by scraping the bottom. Add roast back to pot.
  5. Switch instant pot to "manual pressure" on high and set to 45 minutes. Add potatoes, onions, rosemary, sage, thyme, garlic and bay leaves to pot. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
  6. When the cooking time is up, do a natural release for at least 10 minutes (don't touch the valve for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the remaining steam to vent.
  7. Add carrots, mushrooms and celery to pot. Set timer for an additional 10 minutes. Place lid back on the pot and turn to locked position. Make sure the vent is set to the sealed position. Release steam manually when done.
  8. Transfer the roast, potatoes, onions, carrots, mushrooms and celery to a platter and shred the roast into chunks. Use a mesh strainer to remove any bits from the broth in the pot. Set instant pot to "sauté" setting. Whisk together the water and corn starch until smooth. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 
  9. Serve immediately.

Recipe Notes

You could also cook in a crockpot 6-8 hours depending on the size, on low.