Instant Pot Classic Sunday Pot Roast Recipe

Method

• 1)

  Season the roast with 2½ Teaspoons of Kosher Salt and ½ Teaspoon Ground Black Pepper, rub it in so it adheres to the roast. Pour 4 Teaspoons of Oil into the Instant Pot, choose Saute on High – once display say “Hot” brown the roast for 4-5 minutes, then flip it over and brown the other side for another 4-5 Minutes. Add the garlic and onions and saute for about 30 seconds, stirring them constantly.

• 2)

  Add 2 Cups Beef Broth, 2 Tablespoons Tomato Paste, 1 Teaspoon Worcestershire Sauce, ¼ Teaspoon Ground Thyme, ½ Teaspoon Dried Parsley or Rosemary then scrape the bottom of the pot well to avoid a burn error. Hit Cancel to turn off Saute, seal the Instant Pot lid and choose High Pressure for 65 Minutes. When the timer is up, wait 15 minutes before switching the knob to venting, once the pin drops open the lid. Carefully remove the roast and wrap it well with foil to keep it warm.

• 3)

  Use an immersion blender or pour the cooking liquid into a standard blender and blend until it’s a smooth sauce. Pour the sauce back into the pot, add the carrots and potatoes, seal the Instant Pot lid and choose High Pressure for 4 Minutes. When the timer is up, switch the knob to venting immediately. Plate the roast, carrots and potatoes and top with some of the cooking sauce. Sprinkle on a little bit of kosher salt and ground black pepper onto the roast and garnish with chopped parsley. Enjoy!