Pot Roast

• porsi: 4-6
• waktu aktif: 15 min
• total waktu: 2 hours

Bahan-bahan

2 teaspoons black pepper

1 1/2 teaspoons kosher salt

1 1/2 teaspoons seasoned salt

1 1/2 teaspoons dried parsley

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

1 (3-pound)chuck roast

3 tablespoons extra-virgin olive oil

1 tablespoon salted butts.

2 medium yellow onion, sliced into thick wedges

3 cloves garlic, sliced

2 tablespoons Worcestershire sauce

1 cup dry red wine (like a cabernet)

6-8 ounces portobello mushrooms, sliced

2 cups beef broth

8 ounces fresh baby carrots

1 pound baby white potatoes

3 tablespoons cornstarch

1 packet beef gravy mix

Petunjuk

1. Mix together the pepper, kosher salt, seasoned salt, parsley, thyme, rosemary, onion powder, and garlic powder and rub the mix into the roast on all sides.

2. On the Instant Pot, hit Saute and Adjust to the More or High setting. Pour in the oil and heat for 3 minutes, then sear the seasoned roast in the pan without moving it for about 1-2 minutes on each side. Remove the roast from the pot and set aside.

3. Without wiping out the liner pot, put the butter in the Instant Pot, and as it melts use a wooden spoon to scrape up any spices stuck to the bottom. Add the onions and cook for 2 minutes continuing to stir and scrape up any browned bits. Add the garlic and Worcestershire sauce and continue to stir and scrape for another minute until the bottom of the pot is smooth.

4. Place the trivet over the onions with the handles facing upward, then add the wine and place the roast on top of the trivet fat side up so the juices will run through the meat as it cooks. Fill in the mushrooms around the sides. Pour the beef broth on top.

5. Wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast. It's okay if you have to move things around to make room.

6. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual on High Pressure for 60 minutes (or 70 min for 4 lbs or 80 min for 5 lbs). When done, use a natural release for 15 minutes and then a quick release.

7. Meanwhile, make a cornstarch slurry by mixing the cornstarch with 3 tablespoons of cold water and set aside.

8. Once the pot has finished cooking, remove the foil-wrapped veggies and set aside. Carefully remove the roast and the trivet and let the meat rest on a cutting board.

9. Press the Keep Warm/Cancel and then Saute and Adjust so it's on the More or High setting and bring the sauce to a simmer. Unwrap the veggies and stir them into the sauce along with the cornstarch slurry and gravy packet. Let simmer for 30 seconds and then turn the pot to the Keep Warm setting.

10. Using a sharp knife, slice the pot roast against the grain in strips about 1/4 inch thick. Then add them into the sauce (still on Keep Warm). Make sure you toss in any strands of meat from your cutting board and give everything a final stir before serving.

Catatan

Stick to 3 lbs unless we get a much larger instant pot