Pressure Cooker - Pot Roast

Updated: Oct 27

Ingredients for Dry Rub:

  • ½ tablespoon smoked paprika

  • ½ tablespoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon ground thyme

  • 1 teaspoon ground rosemary

  • 1 tablespoon thyme leaves

  • 1 tablespoon onion powder

Ingredients for Instant Pot Pot Roast:

  • 3-4 pounds beef roast cut in 4 pieces

  • 3 tablespoons olive oil

  • 1 onion chopped

  • 4 cloves garlic minced

  • 2 cups beef broth

  • 1/2 cup of red wine

  • 2 teaspoons Worcestershire sauce

  • 2 tablespoons cornstarch or Wondra

  • ¼ cup water

Instructions


  • In a small mixing bowl, mix dry rub ingredients together (½ tbsp. smoked paprika, salt, 1 tsp onion powder, 1 tsp garlic powder, ground thyme ,1 tsp ground thyme, and 1 tsp ground rosemary ) set aside.


  • Rinse the meat, pat dry. Add dry rub ingredients and rub it into the meat, coating evenly.

  • Set the Pressure Cooker to “Sauté” function.

  • Add 3 tbsp. olive oil and let it preheat.

  • When the oil is hot, place the meat in the Pressure Cooker and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot.

  • Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute.

  • Add 2 cups beef broth, 1/2 cup red wine and deglaze the bottom of the pan, scraping off the burnt bits. Then add 2 tbsp. tomato paste, and 2 tsp Worcestershire sauce. Mix everything, cook for another minute, then turn off the “sauté” function off.


  • Put the meat back in the pot, place. Cover with the lid and make sure your venting knob is turned to “sealing”.

  • Cook on manual high pressure for 50 minutes. When done, do 10 minutes natural pressure release.

  • After the meat is done, take the roast out. You can put it on a serving plate and cover with foil to keep warm.

  • Turn on the “Sauté” function again and let the liquid get to boil. Let it simmer for 5-10 minutes. Then mix 2 tbsp. cornstarch (or wondra ) with water and gradually add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.

  • While the gravy is cooking, take two forks and break the meat apart.

  • I like to serve it on a large serving plate.

Flavor Burst Seasonings

Roast Rubbed with spices.


Cooked Roast



Roast and Sautéed Spinach



10 views1 comment

Recent Posts

See All