Pot Roast for Two - Instant Pot
Sundays are for relaxation and enjoying the day with family. The last thing I want to do is spend a long time in the kitchen preparing dinner and be left with a sink full of dirty dishes. Pot Roast is one of my favorite Sunday meals to make for Grandpa and me. It’s hearty and comforting.
This recipe makes two servings plus more for leftovers.
This post may contain affiliate links.
Photo via AllRecipes
Beef & Seasoning:
1 lb chuck roast (reduced portion from store package)
1 tsp kosher salt
1 tsp fresh cracked black pepper
1 tsp onion powder
1 or 2 sprigs of thyme (I used dried, by sight)
Season to your taste. I measure by sight, and typically throw in an extra pinch.
Broth mixture:
1/2 red onion, sliced
3 cloves of garlic, pressed
1/2 cup red wine
1/2 cup beef stock
3 oz tomato paste
2 tbsp Worcestershire sauce
1 or 2 bay leaves
Vegetables:
1-1/2 ribs of celery
1/2 lb carrots
1 lb baby gold potatoes, quartered (they will get mushy if diced too small)
Pour oil into the instant pot, enough to coat the bottom lightly. Turn on sauté mode.
Divide the beef into four large pieces. While on the cutting board, I coat the top of the meat with dried seasonings. I typically don’t measure my herbs. Instead, I make sure each part of the meat is covered well.
Once I watched Chef Bobby Flay, and he said always coat the meat well because when you slice the meat, there will be enough seasoning for the inside.
I place the seasoned side down into the hot oil until browned. While it’s browning, I season the opposite side of the meat. I continue flipping until all sides have been seasoned and browned. On the last flip, toss in the onions and garlic so they can get quickly browned but not burned. Turn off the saute mode.
Next, add the remaining broth mixture ingredients. Scrape the bottom of the pot to release the bits into your mixture, and to prevent burning.
Now, close the lid on the IP and turn the valve to “Seal.” Pressure cook on High for 60 minutes.
Let it naturally release for 10 minutes, then carefully release the pressure by switching the valve to vent.
Here’s a nifty tool to divert the steam from the pressure release:
Now that the meat is mostly cooked, it’s time to add and cook the vegetables. Adding the vegetables earlier would have overcooked them and made them mushy.
Add the celery, potatoes, and carrots into the pot. Close the lid and make sure the valve is turned to “Seal.” Set to cook on High for 7 minutes, then quick release.
Stir the vegetables in the broth mixture well. If you like more juices, stir in water, red wine or beef broth. Or if you like a thicker sauce, gradually stir in corn starch until desired thickness is achieved (approx 1-2 tbsp).
It’s done and ready to serve!
This recipe can be served simply in a bowl, or poured over prepared mashed potatoes. However, if served over potatoes, I would recommend leaving out the baby potatoes from the initial pot roast recipe to limit the starches.
Enjoy!
There’s no sense in wasting unused tomato paste or broth. Here’s a way to store the leftovers for future use.
Pour the broth into an Ice Tray and place into the freezer until slightly firm. Then scoop in the tomato paste. After both are frozen solid, pop the cubes into individual zip bags and store in the freezer. They’re now ready to easily throw into a future recipe.
