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Fall Off the Bone Chicken
Your New Favorite Pot Roast
| By : |
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
8 servings
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Ingredients
- 3 lbs beef chuck roast
- kosher salt
- freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/2 cup red wine
- 3 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 lb baby potatoes halved
- 4 medium carrots peeled and sliced on the bias
Ingredients
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Instructions
- Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
- When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
- Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
- Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
- Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
- Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
- Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
- Slice roast against grain.
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This is great!
A real keeper:)
This turned out really good. I will make it again, but will change some of the seasonings, did not like the flavor combination very well.
Amazing. Flavorful. Moist. Just amazing. I used seasoned salt instead of standard kosher salt and pepper. So many flavor explosions In my mouth going on at the moment. Definitely a keeper.
Perfect! I don’t normally eat pot roast potatoes… but I ate every every bit of it! And you know what happens when you have to cook with wine 🙂 Plus, Kids all ate it, will certainly make again!
Too watery, not really any flavor, probably won’t make again. IF I did I would to one cup less broth and add more herbs
First time using the instant pot. Meat sautéed fine, but when you add onions, it’s burny burn time. I couldn’t follow the recipe in the order requested as I had to deglaze with the wine before adding flour, etc. Is there some trick to this or are the instructions not complete?
Ok not great ill decrease
Liquid and cook a little
Longer next time
Really tasty broth, though I think there was a bit much of it. My roast was 3.5 lb instead of 3 as the recipe calls for, so just the edges of the roast were falling apart and I had to put it on slow cooker to finish it off. I think next time I’ll cut my roast in half to make sure it cooks well/is falling apart all the way through.