Instant Pot Chuck Roast

• khẩu phần: 6 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 1 hour 15 minutes

Nguyên liệu

3 lb. boneless chuck roast

2 Tbsp. vegetable oil (split)

6 cloves garlic

1 onion

⅓ cup red wine

1 ½ cups beef broth (split)

15 oz tomato sauce

1 ½ tsp. kosher or sea salt (split)

1 ½ tsp. pepper

4 sprigs dried thyme

1 Tablespoon Italian seasoning

2 Tbsp. corn starch

1 lb. potatoes (potatoes of choice, we used baby gold potatoes)

4 large carrots (chopped)

Hướng dẫn

Sear

Generously season all sides of your roast with salt and pepper. Set Instant Pot onto sauté mode. Once the Instant Pot is hot, add in half of your vegetable oil. Once the oil is hot, add your roast in. Sear for 4 minutes on the first side, then flip and sear the opposite side for 4 minutes. Remove roast and set aside.

Saute

Add remaining vegetable oil to the pot, along with diced onions and minced garlic. Sauté for about 3-4 minutes, stirring frequently.

When soft and fragrant, add in red wine and sauté for 5 minutes, stirring frequently, until the wine reduces to half.

Add in half of your beef broth, tomato sauce, dried thyme, Italian seasoning, salt, and pepper, and give it a good mix. Carefully add your roast back into the pot along with carrots and potatoes.

Cook

Secure the Instant Pot lid and pressure cook on high for 70 minutes. Once 70 minutes is up, let your Instant Pot naturally release pressure for 20 minutes.After 20 minutes, you can release any excess steam. Remove the meat from the pot and set it aside.

Serve

In a small bowl combine cornstarch and beef broth. Slowly add the mixture into the Instant Pot with the drippings from the beef. Stir until the mixture thickens. Serve gravy over your pot roast, and enjoy!

Dinh dưỡng

• Calo: 540 kcal
• Tổng Chất béo: 27 g
• Chất béo bão hòa: 12 g
• Chất béo không bão hòa: 15 g
• Chất béo chuyển hóa: 2 g
• Cholesterol: 156 mg
• Natri: 937 mg
• Tổng Carbohydrate: 27 g
• Chất xơ: 4 g
• Tổng Đường: 4 g
• Chất đạm: 47 g