Pot Roast in the Instant Pot
Pot Roast in the Instant Pot
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
65minutes 10minutes
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
65minutes 10minutes
Ingredients
Instructions
  1. Mix the salt, pepper, and all the spices to make a rub for the meat. Lay down a piece of parchment and place half the mixture on it. Lay the roast on it and then pour the rest of the rub on the top. Also get it on all the side of the roast.
  2. Hit saute and add olive oil. When hot, add the roast and sear on all sides. Remove from pot. Place onions in pot and as they cook, deglaze the pan. Add the garlic and Worcestershire sauce, and a little of the broth to finish deglazing the pot. Put in the roast, on a trivet if you have one. Pour the remaining broth and wine over the roast.
  3. Put the carrots in one foil pouch, and the potatoes in another, and put them on top of the roast. Lock on lid and cook for 60 minutes. Allow a 15 minute natural pressure release. Open and check for doneness, if you need more time on the roast, do it here. Remove roast from pot to a plate. Remove tin foil packets as well.
  4. Mix the cornstarch and the water to make a slurry. Hit saute on the pot and add the slurry in, stirring for three or four minutes. Once thick, add the vegetables in and check for seasoning. This ends up like a stew, with lots of the gravy.