Instant Pot Roast

1 large chuck roast, cut into four pieces

3 Tbsp vegetable oil

2 carrots, peeled and cut in 1 inch pieces

2 parsnips peeled and cut in 1 inch pieces

2 stalks celery, sliced

1 onion, chopped

¼ cup red wine

2 Tbsp flour

4 small yukon gold potatoes

1 sprig rosemary

4 sprigs thyme

4 cloves garlic

1 bay leaf

4 cups chicken or beef broth

Salt and pepper as needed

fresh parsley, chopped

In a large pot on your stovetop heat the oil. Season the chuck roast liberally with salt and pepper and brown the pieces on all sides. Transfer them to the Instant Pot. To the same pot, add the carrot, parsnip, celery, and onion and brown them over medium heat for about 5 minutes. Transfer the browned veggies to the Instant Pot. Deglaze the pot with the red wine, scraping the bottom of the pan to remove all the lovely brown bits. Pour the wine from the pot into the Instant Pot. Sprinkle the flour over the contents of the instant pot and give it a good stir to evenly coat everything. To the Instant pot, add the potatoes, herbs, garlic, bay leaf and chicken stock. The stock should come about halfway up the side of the roast. Place the top on the Instant Pot and make sure the pressure valve is closed. Set the Instant Pot for 45 minutes at normal pressure. When it is done let it depressurize on its own. Open the lid and adjust the liquid for seasoning to your taste. Remove the herb stems and bay leaf before serving.

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