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My love affair with the Insta-Pot continues! I’m honestly not one for gadgets and clutter, but this thing is worth the real estate it takes up. For me, even in the slow-cooker function, it saves me an extra pan to wash (my second most-hated chore!). This particular recipe however, will be presented in several ways: Insta-Pot pressure cooker mode, Insta-Pot slow cooker mode, and straight up old- fashioned stove top to crock pot mode.
I used bottom-round beef roast in this recipe, but you can also use beef chuck roast. First things first. SEARING. Searing gives flavor that you just can’t get if you just slow cook meat. If you do not have an Insta-Pot, you can sear separately in a heavy bottomed saucepan on the stove and transfer to your slow cooker. I wouldn’t skip this step! If you’re using the Insta-Pot, put it on “saute” mode, coat the bottom of the cooker in olive oil and allow it to heat up until fragrant. Coat all sides of the meat in kosher salt and black pepper (don’t skimp, it’s a large cut of meat) and place (carefully) in the cooker, turning every 4 minutes or so until all sides have browned. Remove the meat and set aside.
Now let’s get back to the pot (or saucepan). Drop in the sliced onions, stirring occasionally, about 2 minutes. Next, drop the carrots and garlic cloves, stirring occasionally for another 2 minutes. Add the thyme, onion powder, and a dash of salt and pepper. Now, you can pour in the wine (for yourself) and the pot. If you’re using a crock pot, this is the time to transfer from the saucepan to the crockpot. If you’re using the instant pot, you can turn off the saute mode by hitting “cancel”. Add the stock and put the roast in, nestling into the mixture.
Now we have choices! You can slow cook in your insta-pot (or crockpot) and eat in 7-8 hours or pressure cook in the insta-pot. To pressure cook, seal the pot and cook for 60 minutes. Once it reaches that 60 minute mark, allow the pressure to release naturally, about 20 minutes. Regardless of whether you pressure cook or slow cook, finish the sauce with the splash of vinegar just prior to serving.
You have the option of slicing the roast or just sort of going at it with two forks. It’s super tender and has that comfort-food goodness my family loves this time of year. Let me know if you try it!
Insta-Pot Pot Roast
- 1 bottom round OR beef chuck roast (about 4 pounds)
- 3 TbspExtra Virgin Olive Oil
- Kosher salt and black pepper (to taste)
- 2 large yellow onions, coarsely chopped
- 1 bag baby carrots (about 1 lb)
- 2-3 garlic cloves, smashed down to open, but left whole
- 2 tsp onion powder
- 2 tsp dried thyme
- 1 cup red wine (and one for the cook!)
- 2 cups beef stock
- 2 tsp red wine vinegar
- Preheat insta-pot using the saute button. Coat the bottom using olive oil. coat all sides of the roast with salt and pepper.
- When olive oil is hot and fragrant, carefully place the roast in the pot. Sear each side of the roast, about 2 minutes per side. Remove roast and set aside.
- Add onions to the pot. Stir occasionally until translucent, about 2 minutes. Add the carrots and garlic cloves, stirring occasionally, 2 minutes. Finally, add the thyme, and salt & pepper to taste.
- Add the red wine and stock. Return the roast to the pot.
- Place the lid on the pot and turn the pressure valve to “seal”. If pressure cooking, set the pressure timer for 60 minutes. Allow the pressure to naturally release for about 20 minutes when it finishes. If slow cooking, set “slow cook” anywhere from 7 to 8 hours, depending on when you’d like to eat.
- When your chosen method of cooking completes, remove the lid and finish the broth with the red wine vinegar. Slice or shred the roast and enjoy!