Yankee Pot Roast in an Instant Pot

Heat the Instant Pot and add 2 ounces of olive oil and 1 ounce of garlic to sauté.

Season the 3-pound chuck roast with Montreal steak seasoning and cut it in half for easier searing.

Sear the chuck roast in the Instant Pot until caramelized, about 5-7 minutes.

Deglaze the pot with red wine, scraping up the browned bits from the bottom.

Add 2 onions and 8 cubed carrots to the pot and mix well.

Stir in 1 tablespoon of Worcestershire sauce and about 1 cup of ketchup.

Pour in 2 cups of beef stock and 1 cup of red wine, mixing everything together.

Place the two pieces of meat back into the pot, ensuring they are spread out evenly.

Put a silicone trivet on top of the meat and add 1 pound of baby potatoes, sprinkling thyme over them.

Close the Instant Pot lid, ensuring the pressure valve is closed, and set to cook for 65 minutes with a natural release for 10 minutes.

After cooking, perform a quick release and open the pot to check the doneness of the meat and potatoes.

If the meat is not tender enough, close the lid and cook for an additional 10-15 minutes.

To make gravy, turn the Instant Pot back to sauté mode and mix a slurry of 3 tablespoons of cornstarch with 1/2 cup of water, then add to the pot.

Equipment Needed

Spice Level: