INSTANT POT® YANKEE POT ROAST
This kind of pressure cooking turns complex weekend-only dishes into everyday fare. For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, using baby carrots and frozen pearl onions to cut down on prep time. Coating the roast with seasoned flour before browning adds flavor and helps thicken the sauce--an important step in a sealed system where water can't evaporate. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.
Provided by Jill Sander
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h50m
Yield 14
Number Of Ingredients 17
Steps:
- Pat chuck roast dry with a paper towel. Stir together flour, salt, and pepper in a small bowl. Sprinkle flour mixture all over the roast, pressing lightly to ensure it sticks to the meat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
- Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot along with bay leaf.
- Close and lock the lid, select Meat/Stew function, and set timer for 40 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate and tent with aluminum foil for 15 minutes.
- Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.8 g, Fiber 1.2 g, Protein 14.5 g, SaturatedFat 5.5 g, Sodium 496 mg, Sugar 3.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Best Pizza
[email protected]This recipe is a keeper! I've made it several times and it's always a success. The beef is always tender and juicy, and the vegetables are cooked perfectly.
Rita Godwin
[email protected]I've made this recipe several times and it's always a hit. The beef is always tender and flavorful, and the vegetables are cooked perfectly.
It's PICCHI
[email protected]This is a great recipe for a potluck. It's easy to make and everyone loves it.
2sk4u2
[email protected]I love this recipe! The beef is always tender and juicy, and the vegetables are cooked perfectly.
Ayinde Ashake
[email protected]This recipe is a winner! The beef was fall-apart tender and the vegetables were cooked to perfection.
Atiq Ur Rahman
[email protected]I've tried this recipe a few times and it's always a success. The beef is always tender and the vegetables are cooked perfectly.
ch Talha
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the whole family loves it.
gg yu
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved it!
DeNeen Coffee
[email protected]The recipe was easy to follow and the dish turned out delicious. The beef was tender and the vegetables were cooked perfectly.
Tara Cusick
[email protected]This was my first time making Yankee Pot Roast and it turned out great! The beef was tender and the vegetables were flavorful. The gravy was also very good.
Tebandeke Augustine
[email protected]I've made this recipe several times and it's always a hit. The meat is always tender and juicy, and the vegetables are cooked perfectly. The gravy is also delicious.
vann kentish
[email protected]This recipe is a keeper! The beef was fall-apart tender and the vegetables were cooked to perfection. The gravy was rich and flavorful. I will definitely be making this again.