Name: Instant Pot Beef Pot Roast
Yield: 10 servings
Cuisine: American
Ingredients: 1 White onion; 9 cloves Garlic; 8 carrots Carrots; 12 ounces Mushrooms; 1.5 tsp Black Pepper; 2 tsp Salt; 5.5 pounds Chuck roast; 3 cups Beef stock; 3 tablespoons Tomato paste; 1.5 cups Dry red wine; 2 tablespoons Worcestershire sauce; 2 tablespoons Olive oil; 1.25 tsp Paprika; 1.25 tsp Garlic powder; 1.25 tsp Onion powder; 3 sprigs Rosemary; 5 sprigs Thyme; 2 tablespoons Cornstarch; 3 tablespoons Water

1.

Prep your vegetables, keeping chopped onion in a small bowl, smashed garlic in a small ramekin, and mixing the chopped mushrooms and carrots together in one bowl.
2.

Put your instant pot (IP) on 'saute' mode and turn it on so it starts heating up.
3.

Pat beef dry with paper towels. Cut the roast into large chunks. If using a 3 lb roast and a 2.5 lb roast, cut each into 4 large chunks. Sprinkle generously with salt and pepper all over.
4.

Add 1 tbsp oil in the IP. When the oil is hot, add 2-3 pieces of meat to brown aggressively all over, about 3-4 on each side– a deep dark brown crust is essential for flavor base! Should take about 8 minutes for each batch of meat. After each batch of 2-3 chunks are fully browned, remove them and place them in a large mixing bowl or on a cutting board. You can add a light drizzle of oil in between batches if you need to. This step is a little time consuming, but very necessary for the flavor to develop nicely.
5.

Add a splash of beef stock to deglaze the pan. Then add 1 tbsp oil and after it's heated add chopped onions with 3 sprigs fresh rosemary ad 5 sprigs fresh thyme and saute for 2-3 minutes until they start to brown. Then add smashed garlic and saute for another 2-3 minutes.
6.

Remove the sprigs of thyme and rosemary, but keep aside to use later. With garlic and onions sauteing in the IP, add 3 tbsp tomato paste and mix with the garlic/onions. Let it continue to saute for another 3 minutes then stir in 1.5 cups of dry red wine and let it reduce to about half.
7.

After wine has reduced, stir in 3 cups beef stock. Add in seasonings-1.25 tsp each: paprika, garlic powder, onion powder and 1 tsp black pepper. Add 2 tbsp Worcestershire sauce. Stir the mixture.
8.

After adding the seasonings, place the roast pieces in the beef stock mixture. Dump carrots on top.
9.

Add mushrooms (if you have enough room in the IP) otherwise you can saute them in a light drizzle of olive oil and a splash of the dry red wine in a separate pan while the pot roast is cooking in the IP.
10.

Add the sprigs of rosemary and thyme (that were kept aside after sauteing with garlic and onions) on top of the carrots or mushrooms and close the IP lid.
11.

Pressure cook on high for 45 minutes. It will take about 15-20 minutes for the pressure to build up first.
12.

After pressure cooking is complete, press cancel and do a quick release. When safe, remove the lid. Using a slotted spoon and/or tongs, discard the sprigs of rosemary and thyme. Move the carrots, mushrooms (from the IP or pan if you cooked them separately), roast chunks, and onions/garlic to a wide pot or whatever large serving bowl you will be using to serve the pot roast. If you're not able to collect all of the onions and garlic, that's okay.
13.

If you'd like to thicken the pot roast gravy, make a cornstarch mixture by mixing 2 tbsp of cornstarch with 3 tbsp of water or room temp/cold beef stock until smooth and stir that into the gravy in the IP. After the cornstarch mixture has been stirred in well, put the IP on 'saute' mode. Let the sauce reduce, stirring occasionally for about 5-10 minutes depending on your desired thickness. While it's reducing, taste the gravy and add salt if desired, but also keep in mind that as the gravy reduces, it will become saltier and more potent in flavor.
14.

After the gravy is reduced to the desired level of thickness, carefully pour it over the roast and vegetables that were transferred to a larger pot.
15.

Let cool for 10-15 minutes and enjoy!