Instant Pot Roast (Best Ever - Literally)

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner, while chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic option, while cooking wine is budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

Slice 2 medium yellow onions into wedges and set aside.

Season the 3-pound beef round or rump roast with 2 teaspoons black pepper, 1.5 teaspoons kosher salt, 1.5 teaspoons seasoned salt, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 0.5 tablespoon dried parsley flakes.

Rub the seasoning all over the roast.

Add 2 tablespoons of olive oil to the instant pot and select the sauté function on high.

Sear the roast for about 1 minute on each side, then remove and set aside.

Add 1 tablespoon of salted butter to the pot and mix to deglaze the bottom.

Add the onions and sauté for about 2 minutes until they release water.

Add 1 tablespoon of sliced garlic and 2 tablespoons of Worcestershire sauce, cooking for another 2 minutes.

Place a trivet in the pot and lay the roast on top with the fatty side up.

Add 6 ounces of sliced portobello mushrooms on top of the roast.

Pour in 2 cups of beef broth and 1 cup of dry red wine.

Wrap 1 pound of baby white potatoes and 8 ounces of baby carrots in foil pouches and place them in the pot.

Secure the lid and set to pressure cook for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level: