This Pressure Cooker Pot Roast is tender, fall apart goodness. It even makes it's own gravy! AND it's easy and quick enough to make any day of the week.
Course Main Dishes
Cuisine American
Keyword instant pot, instant pot pot roast, pot roast
Prep Time 10minutes
Cook Time 1hour15minutes
Total Time 1hour25minutes
Servings 6Servings
Calories 575kcal
Ingredients
Ingredients:
2tablespoonsoilavocado or canola
2teaspoonskosher salt
1teaspoonblack pepper
3poundschuck roast
2cupssliced mushrooms
8clovesgarlicchopped
1medium yellow onionsliced
1/2cupsbeef broth
1/4cupred wine
1tablespoonWorcestershire sauce
1teaspoondried thyme
2tablespoonscorn starch
2tablespoonscold water
Instructions
With the Instant Pot on sautee, heat oil
Season the chuck roast on all sides with salt and pepper. Sear roast on all sides. Remove and set aside.
Add mushrooms, garlic and onions to pan and sautee just until onions have softened slightly. About 2 minutes.
Pour in beef broth and wine. Scrape any brown bits off the bottom of the pan. Return Roast to pan, add in Worcestershire and thyme. Cover and seal. Set on high pressure for 60 minutes.
Once pot roast has finished, allow 15 minutes natural release. Remove roast, cover and set aside.
Whisk together corn starch and water. Stir slurry into pan liquid. Allow to cook 5 - 10 more minutes or until thickened.