Classic Pot Roast

We figured it out! If you cut your roast into three pieces, you'll get all the juicy flavors, without the 4-hour cooktime. Looks like this classic just became an easy weekday meal!

Cook Time: 30 - 45 minutes

Diet: Dairy Free, Nut Free

Serves: 8

Cooking Techniqure: Pressure Cook

By: Urvashi Pitre

Ingredients

3 pounds chuck roast trimmed and cut into thirds

1 cup diced onions

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon kosher salt

1 teaspoon black pepper

1-1/2 cups low-sodium beef broth

2 cups chopped carrots

2 cups pearl onions or 1 white onion coarsely chopped

1-1/2 cups chopped long white potatoes

2 stalks of celery cut into large pieces

1 cup quartered mushrooms

Directions

Place the roast in the Instant Pot.
In a blender, combine the diced onions, tomato paste, Worcestershire sauce, rosemary, thyme, salt, pepper, and broth. Blend until smooth. Pour the sauce over the roast.
Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot at High Pressure for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
Open the lid, and stir in the carrots, pearl onions, potatoes, celery, and mushrooms. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot at High Pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Carefully transfer the roast to a bowl and coarsely shred it, then transfer onto a serving platter. Arrange the vegetables around the meat.
Serve the pot liquid as a sauce on the side.

Recipe Notes