INSTANT POT ROAST

This is the first recipe I ever tried in my Instant Pot and it's still a hit! I just made it during the Christmas Holidays as it's the perfect comfort food during winter time. It's also ideal when you have a bunch of people coming over for dinner, because it can literally feed an army. Or you'll have a good amount of leftovers that your kids can bring as school lunch.

Enjoy! 💗Helena

Source: https://www.youtube.com/watch?v=EwYSkXYq-oI

INGREDIENTS:

• 1.4-2.3 kilos beef (chuck or rump roast)
• Seasoning:
• 1½ teaspoons kosher salt
• 1-2 teaspoons ground, black pepper
• 1½ teaspoons paprika powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ tablespoon dried parsley
• 2 tablespoons extra virgin olive oil
• 1 tablespoon salted butter
• 2 yellow onions, sliced longways into thick wedges
• 1 tablespoon sliced garlic
• 2 tablespoons Worcestershire sauce
• 170-230 grams Portobello mushrooms, sliced
• 2 cups (475ml) beef broth
• 1 cup (237ml) red wine (a good, dry drinking wine, not a cooking wine)
• 455 grams baby, white potatoes
• 230-400 grams baby carrots
• Slurry mix (3 tablespoons cornstarch + 3 tablespoons water) 
  
  
  
  
  
  
  
  
  

DIRECTIONS:

1. Mix all seasonings and spices.
2. Spread the mix out on a big plate and rub it in to the beef.
3. Pour the olive oil into the Instant Pot and hit the "sauté" function ("more/high" setting) and let the oil heat up for 2-3 minutes.
4. Put the roast in and sear each side for about 1 minute. Then take it out and transfer onto a plate. 
   
   
   
5. Add the salted butter into the Instant Pot and mix it around in the pot with the remaining spices. Scrape the bottom with a wooden spoon.
6. Add the onions and sauté them for about 2-3 minutes. 
   
   
   
7. Add the sliced garlic. 
   
   
   
8. Add the Worcestershire sauce. 
   
   
   
9. Let it all cook for another 2 minutes. Scrape and deglaze the bottom of the Instant Pot. 
   
   
   
10. Lay the trivet into the Instant Pot. Put the roast onto the trivet with the fatty side up. 
    
    
    
    
    
    
11. Lay the sliced mushrooms on top of the roast.
    
    
    
12. Add the beef broth. 
13. Add the wine. 
    
    
    
    
    
    
14. Add the potatoes and carrots (but wrap them up well in tin foil separately!) on top of the roast. 
    
    
    
    
    
    
     

    

    
    

    

    
    
    
    
15. Secure the lid. Make sure it’s in "sealing" position. Hit "cancel" button. Hit "pressure cook" (or manual button). Program 1 hour. Once done, allow for 15 minutes of natural release (until it reads 15). Then you hit quick release. Once the pin drops, take off the lid. 
16. Carefully remove the veggies. 
    
    
    
17. Remove the trivet with the roast. Let it cool on a cutting board for a few minutes. 
    
    
    
    
    
    
18. Hit "cancel" button. Then hit "sauté" button again, and put it on "more/high" setting.
19. Mix the corn starch with the water. 
    
    
    
20. Open up the tin foils and add the potatoes and carrots into the Instant Pot. Add the corn starch mix. Stir it all around. Once it all bubbles, then turn it all off. 
    
    
    
    
    
    
21. Cut the roast against the grain and cut the slices into pieces. Then add all the pieces into the pot and stir it all around. 
    
    
    
    
    
    
    
    
    
22. Ready to serve with a nice, rustic baguette! 🥖And the rest of that bottle of red wine of course! 🍷 And beer in my case. 🍺 😁