Instant Pot Pot Roast

Name: Instant Pot Pot Roast
Total time: 120 min
Ingredients: 3 lb Beef; 2 tbsp Olive oil; 1 Onion, quartered; 5 cloves Garlic, minced; 3 Carrot, roughly chopped; 3 Celery, roughly chopped; 1 cup Mushroom, halved; 1 lb Potato; 2 tbsp Tomato paste; ½ cups Red wine; 2–3 cups Beef broth; 2 sprigs Rosemary; 5 sprigs Thyme; 2 tbsp Worcestershire sauce; 2–3 tsp Salt; ¼ cups Cornstarch

By Pinch of Yum · 120 min

Ingredients

Beef3 lb
Olive oil2 tbsp
Onion · quartered1
Garlic · minced5 cloves
Carrot · roughly chopped3
Celery · roughly chopped3
Mushroom · halved1 cup
Potato1 lb
Tomato paste2 tbsp
Red wine½ cups
Beef broth2–3 cups
Rosemary2 sprigs
Thyme5 sprigs
Worcestershire sauce2 tbsp
Salt2–3 tsp
Cornstarch¼ cups

Instructions

Trim excess fat from the beef and cut into 3-4 large chunks. Set the Instant Pot to sauté, add the oil, and when hot, sear the beef until a crispy brown crust forms.
Add the onion, garlic, mushrooms, whole potatoes, tomato paste, red wine, broth, fresh herbs, salt and Worcestershire sauce. Cook on high pressure for 40 minutes.
After 40 minutes, release the pressure. Add the carrots and celery, bring back to pressure and cook for 10 minutes.
Once cooking finishes, let the pressure release naturally for 15 minutes.
Move the beef and vegetables to a serving platter. Switch the pot to sauté, stir in the cornstarch slurry and let it bubble for 2-3 minutes until it thickens into gravy.
Spoon the gravy over the roast.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Onion Carrot Potato Mushroom Beef Celery Tomato paste

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