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Instant Pot Pot Roast with Carrots and Onions

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PREP TIME
20 min
COOKING TIME
75 min
TOTAL TIME
105 min
SERVINGS
14 servings
Dinner New England
Instant Pot Pot Roast with Carrots and Onions
Ingredients
  • 1/4 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 (3 1/2) pound boneless beef chuck roast
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 cup beef stock, divided
  • 3/4 cup Merlot wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 cups baby carrots
  • 2 cups frozen pearl onions
  • 3 stalks celery, cut into 2-inch pieces
  • 3 fresh rosemary sprigs, for garnish
Instructions
1
Combine dry ingredients - flour, salt, and pepper - in a small bowl to create a uniform mixture.
2
Dry the chuck roast thoroughly with a paper towel before sprinkling it evenly with the dry ingredients, pressing gently to secure them in place.
3
Activate a pressure cooker, such as an Instant Pot, and heat oil within it. Switch the function to Sauté and add the roast, allowing it to sear evenly on both sides for approximately 3 minutes per side. Transfer the roast to a plate.
4
Add sliced onion, minced garlic, and chopped rosemary to the pot. Cook over medium heat, stirring frequently, until the onion becomes translucent and soft, taking around 6 minutes. Introduce beef stock, wine, and tomato paste into the pot, stirring occasionally to release the browned residue from the bottom of the pan. Return the roast to the pot, adding a bay leaf for added flavor.
5
Close and secure the lid of the pressure cooker. Set the timer according to the manufacturer's instructions for 40 minutes under Meat/Stew mode.
6
Release the pressure using the quick-release method, as specified by the manufacturer's instructions. Wait for 5 minutes before unlocking and removing the lid.
7
Transfer the chuck roast to a plate, cover it with aluminum foil, and let it rest for 15 minutes.
8
Add sliced carrots, pearl onions, and celery to the pot. Close and secure the lid of the pressure cooker once more.
9
Switch the function according to manufacturer's instructions, setting a timer for 4 minutes under high pressure. Allow an additional 5 to 10 minutes for the pressure to build.
10
Release the pressure using the quick-release method, as specified by the manufacturer's instructions. Unlock and remove the lid.
11
Slice the chuck roast against the grain or use two forks to pull it into chunks. Arrange the roast, vegetables, and sauce on a serving platter. Discard the bay leaf and garnish with rosemary sprigs.