Instant Pot Roast Beef With Mushrooms
Pot roast in an Instant Pot® with potato, carrots, and celery.
Provided by Gary Mills
Time 2h15m
Yield 8
Number Of Ingredients 14
Ingredients:
- 1 (3 pound) boneless beef chuck roast
- salt and ground black pepper to taste
- 1 tablespoon olive oil, or to taste
- ¼ medium onion, diced
- 4 medium mushrooms, sliced
- ¾ cup Merlot wine
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- ½ teaspoon ground thyme
- 1 cup beef broth
- 3 medium red potatoes, cut into chunks
- 4 medium carrots, cut into chunks
- ½ cup celery slices
- 1 tablespoon all-purpose flour, or as needed
Steps:
- Pat roast dry and season liberally with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
- Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
- Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
- Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 18.5 g, Cholesterol 77.5 mg, Fat 21.2 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 7.9 g, Sodium 196.1 mg, Sugar 3.1 g
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