I labeled this ‘Quick’ and ‘Weeknight’ Pot Roast because if you’re life goes anything like mine, the chuck roast you put in the fridge to thaw overnight might still be frozen, and you might be soaking it in a bowl of hot water at the time you were meant to put it in the crock pot. So then tow hours later, you turn to a mom’s best friend, the dinner saver, the Instapot.
Basically, as Rachel Zoe says about fashion, you need to have options. So this is a very basic recipe that I hope will give you hard working home cooks a fast option for pot roast.
I think I’ve just accepted that my kids LOVE meat and potatoes. And the more recipes I have with those two things in it the better. In fact this recipe is very close to my Instapot Beef Stew recipe (which has bad night pictures but is delicious). While I want to have blackened swordfish with celery root puree, they want pot roast. Again. And if you are not serving 8 people like I am, Beef Stroganoff is my favorite way to use up extra pot roast (sub the filet for leftover pot roast).
And OH MY GOSH – the twins are going to be two on Sunday and I just found this post about making myself some comfort food Beef Barley Soup in the Instapot on one of the rare days I was home while Ronan was in the NICU. I’m not crying, you’re crying.
If you don’t have an Instapot, this recipe can be made in a crock pot or a covered dutch oven – see below for time and temp.
The baby potatoes are kind of perfect for the Instapot – cut up larger potatoes tend to get very mushy, where these were perfect. I adore these flavor infused carrots and could eat them all day long. Also, who doesn’t love a one pot meal?
- Season chuck roast with 2 t. salt and 1/2 t. pepper. Turn Instant Pot to Sauté setting, set for 30 minutes, and heat oil. When oil is hot, add beef and cook on each side, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes.
- Add broth, potatoes, celery and carrots and 1 tablespoon salt and a the other 1/2 t. freshly ground black pepper (unless your kids don’t love pepper like some of mine). Place roast on top of mixture. Lock lid and set to pressure cook on high for 70 minutes.
- When it gets to zero, release the pressure valuve, making sure to wait until its done before unlocking and removing lid. Let rest for 10 minutes.
- Remove meat and shredded with two forks or slice against the grain. Pour sauce over the meat and serve with vegetables with extra sauce on the side.