An amazingly tender and flavorful pot roast from a pressure cooker!
Roast Ingredients
- Chuck Roast (3 lb)
- Olive Oil (1 ½ tsp)
- Salt (1 tsp)
- Pepper (1 tsp)
- Onion Powder (1 tsp)
- Garlic minced (1 tbsp)
- Prepared horseradish in a bottle (¼ cup)
- Beef stock (4 cups)
- Carrots (1 lb)
Roast
Season the roast liberally with salt and pepper
Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, 3-4 minutes per side. Remove meat from inner pot
Pour in beef broth and scrape up any blackened bits on bottom of instant pot
Add the roast back into Instant Pot, along with the onion powder, garlic and horseradish
Cook on high pressure for 20 minutes per pound, minus 20 minutes
When the cook time has elapsed, allow for pressure to release for 10 minutes
Add in the carrots and pressure cook for the final 20 minutes
When time has again elapsed, allow the pressure to release for 10-20 minutes
Gravy Ingredients
- Au jus remaining in Instant Pot (2 cups)
- Butter (¼ cup)
- All purpose flour (¼ cup)
- Pepper (¼ tsp)
- Salt optional (¼ tsp)
Gravy
Heat butter in large nonstick skillet over medium heat until melted
Stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often
Whisk in broth until smooth; simmer 3 minutes, stirring often
Reduce heat to medium-low; cook 2 to 3 minutes or until thickened
Stir in salt and pepper; stirring until combined
When serving the perfect pot roast, you need some kind of potato. My preferred method is to serve it with my perfect mashed potatoes. But if you’re feeling lazy, you can just stick a pound of quartered (or mini) potatoes into the Instant Pot at the same time you add the carrots.