Pot Roast - Instant Pot

Doug asked for pot roast this week, so I decided to try an Instant Pot version.

Ingredients:

Spice Rub Mix:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp sugar
• 1/3 tsp pepper
• ¼ tsp thyme
• 1 tsp basil
• 1 tsp parsley
• ¼ tsp celery seed 
• 1/3 tsp red pepper flakes
• 1 tsp salt 
   

Pot Roast:

• 3 pounds (176g) USDA choice grade chuck roast
• 4 cloves garlic , minced (I used 1 teaspoon powdered)
• 2 small onions , sliced (I used one sliced Vidalia onion)
• 8 white mushrooms , sliced (optional, i did not have any)
• 2 tablespoons (30ml) red wine or balsamic vinegar
• 1.5 cups (375 ml) chicken stock or beef stock (unsalted preferred)
• 2 bay leaves
• 1 tablespoon regular soy sauce
• 1 tablespoon fish sauce (or soy sauce)
• 1 tablespoon olive oil



• 1 cup of baby carrots cut in half (or 2 carrots, chopped)
• 2 - 4 potatoes, peeled, then quartered (or cut into large chunks)
  
• 1.5 tablespoons cornstarch mixed with 2 tablespoons water

Instructions:

1. Heat Instant Pot using Sauté function on High.
2. Mix rub spices together. (Mix in powdered garlic if using instead of fresh.)
3. Pat meat dry with paper towels, then rub all sides of meat with spice mix.
4. Add oil to pot, stir to coat the bottom.
5. Place the roast in the pan. Sear each side for 3 or 4 minutes without moving.
6. Remove browned roast, set aside on a plate.
   
7. Add in sliced onions, saute until softened.
8. Add in garlic and saute for 30 seconds until fragrant.
9. Add in mushroom and saute for 2 mins.
10. Pour the red wine or balsamic vinegar and a splash of the broth, and deglaze by stirring in all the brown bits off the bottom of the pot.
11. Add the rest of the stock, soy sauce, fish sauce, and 2 bay leaves in Instant Pot.
12. Place the chuck roast and all its meat juice in Instant Pot.
13. Set the Instant Pot to pressure cook at High Pressure for 45 minutes. (Add in potatoes at this time if you want to make mashed potatoes out of them.)
    
14. After cooking, allow to Natural Release for 25 minutes.
15. Pull out the chuck roast, set on a plate and cover with foil. 
16. Find and remove the bay leaves.
    
17. Add the quartered potatoes to the gravy, add the chopped carrots on top of the potatoes.
    (If you are making mashed potatoes, scoop out potatoes as well, and add milk and butter to mash.)
    
18. Pressure cook veggies at High Pressure for 4 minutes then Quick Release.
19. Cut the roast into large chunks or thick slices while veggies are cooking.
20. Taste the gravy, and adjust the seasoning if necessary.
21. Mix the cornstarch with 2 tbsp water, then mix it into the gravy one third at a time, stirring until the gravy thickens.
22. Slice roast into chunks, serve with a green veggie and homemade bread.

Carole's Notes:

We both liked this version of pot roast!  I made mash potatoes out of the pressured cooked potatoes.

The recipe was adapted from https://www.pressurecookrecipes.com/instant-pot-pot-roast/ and https://carolelikesroundfood.blogspot.com/2018/06/pot-roast.html