Easy Instant Pot Pot Roast {Tender + Juicy}

🧂 Ingredients

• 2 tbsp olive oil
• 2 lb boneless chuck roast
• Salt & pepper, to taste
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 packet onion soup mix
• 4 cloves garlic, minced
• 1 tbsp Worcestershire
• 2 yellow onions, chopped
• 4 Yukon gold potatoes, chopped
• 4 carrots, chopped
• 3 sprigs fresh thyme

  or 1 tsp dried thyme
• 2 sprigs fresh rosemary

  or 1 tsp dried rosemary
• 1 tbsp water
• 1 tbsp cornstarch

Instructions

• 1 Turn the Instant Pot on to saute mode and season beef all over with salt &
  pepper, coating generously. After a few minutes, add the olive oil and wait
  until oil is hot to add chuck roast. Sear on four sides for 2-3 minutes each
  side until browned.
• 2 Remove roast from heat and add red wine, simmering another 2 minutes until pot
  is deglazed. Turn Instant Pot off, then add beef broth, chuck roast, onion soup
  mix, garlic, Worcestershire, onions, potatoes, carrots and herbs, in that order.
• 3 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 40 minutes. Instant Pot will take
  about 10 minutes to come to pressure then pressure cook for 40 minutes.
• 4 Let the pressure naturally release (should take about 15 minutes). Open the lid
  when pressure gauge has dropped and the lid opens easily.
• 5 Gently remove vegetables and set on a platter, then shred the pot roast before
  adding to the veggies. Meanwhile, mix the water and cornstarch together in a
  small bowl to form a slurry.
• 6 Turn the Instant Pot back to saute mode and stir in slurry, bringing the juices
  to a boil to make the gravy. Simmer for 5 minutes or so until thickened, then
  pour over pot roast and veggies. Serve and enjoy!

Nutrition Info