Kinder's Instant Pot Pot Roast, Potatoes, Vegetables, & Gravy - Kinder's "Sunday Pot Roast"

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Take the chuck roast out of the fridge 2 hours before cooking to let it get closer to room temperature.

Chop the potatoes and root vegetables (parsnips, carrots, rutabaga) and a large onion.

Season the chuck roast with salt and black pepper, using less than usual due to the salt in the Kinder's seasoning packet.

Preheat the 6-quart Instant Pot on the highest sauté setting.

Add butter and olive oil to the pot.

Brown the chuck roast in the pot for 7 minutes on each side until a dark crispy crust forms.

Loosen the browned bits from the bottom of the pot using red wine, scraping to incorporate the flavors.

Add 1 tablespoon of tomato paste and the Kinder's seasoning packet to the pot, stirring to dissolve.

Place the browned chuck roast back into the pot along with any juices from the holding tray.

Layer the potatoes on the bottom of the pot and the peeled root vegetables on top.

Cook on high pressure for 60 minutes, then allow a full natural release for at least 20 minutes.

Remove the meat and vegetables from the pot to prepare the gravy.

Bring the remaining liquid in the pot back to a bubble on sauté mode.

Thicken the gravy using a slurry made from flour or cornstarch mixed with water, whisking constantly until desired thickness is achieved.

Taste the gravy and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level: