INGREDIENTS:

4 to 5 pound boneless chuck roast with good fat marbling
6 large carrots
10 to 12 small whole red potatoes
4 medium onions, whole
8 cloves of garlic, peeled (optional)
2 bay leaves
1/2 cup fortified wine such as Port, Sherry or Marsala wine (optional)
1/2 teaspoon fresh ground black pepper corns (Tellicherry)
1 tablespoon Worcestershire sauce
2 tablespoons Crisco oil or Peanut Oil
1 teaspoon Kosher salt (to taste)
1 package of onion soup mix, use low sodium (optional)
2 cups beef stock
1 teaspoon Wild Bill's Meat Rub (open hyperlink for recipe)
2 cups water (reserve one cup for gravy)
2 tablespoons all-purpose flour or cornstarch
1/4 cup water for flour or cornstarch
Fresh thyme, several sprigs or 1 teaspoon dried
Fresh rosemary, several sprigs or 1 teaspoon dried

Follow the manufacturers safety instructions concerning using the Instant Pot, making certain the (red button)  pressure valve is working.  Coat roast with a sprinkling of Wild Bill's Meat Rub which is my house seasoning mix and let sit at least 30 minutes to an hour.   In a small bowl mix one package of Onion Soup Mix with 2 tablespoons of water and make a thick paste.  Turn the Instant Pot on and select the sear sauté mode.  Add 2 tablespoons of Crisco oil or oil of your choice.  Sear roast on all sides and remove from the Instant Pot and place on a plate or pan.  Coat top of roast with the onion soup paste (optional).

Add beef stock, 1 cup water, wine, salt, black pepper, Worcestershire sauce, thyme, rosemary and bay leaves to Instant Pot and bring to a boil, scraping any residue left on the bottom of the pot.

Add roast to Instant Pop on top of the wire basket.  Place lid on the Instant Pot and set to pressure and the timer for 32 minutes. 

After the timer has beeped, release pressure manually by turning the pressure release lever to the escape steam mode or simply let it cool down on its own.  When the red pressure release safety valve is depressed, turn lid to the open position and add whole small potatoes, whole carrots and whole onions.  Place lid back on Instant Pot and set to pressure mode and set timer for 8 minutes.

When timer goes off, release pressure manually by turning the pressure release level to the escape steam mode.  When the red pressure release safety valve is depressed, remove the veggies and roast tenting the roast loosely with aluminum foil until ready to slice.  Reserve the liquid broth to make a gravy and/or sauce and remove bay leaves.

Mix 2 tablespoons of cornstarch with 1/4 cup of water and add to the liquid to the Instant Pot and simmer 5 to 10 minutes or until thickened.  Season with salt and pepper to taste if needed.  Normally, you will not need to add any additional salt since there is a fairly high sodium content in the beef stock and the Onion Soup Mix, where as I used the lower sodium beef stock.

Slice roast across grain and arrange on serving platter surrounded by the veggies and serve while hot with tossed salad and fresh baked bread, French bread or bread of your choice.

YIELD:  6 to 10 servings 

Above pot roast n veggies prepared on 03-12-19 and was "off the chain good."  This is the second time I have done the pot roast n veggies in the Instant Pot and "tweaking" the time to get a balance between the doneness of the roast and veggies.  I am just about there.  The onions were just a little too cooked for myself personally, but were still very, very tasty.  I adjusted the steam time for the meat and the veggies in the recipe and the next time I do the recipe, it should be 100 percent to my satisfaction!

SEQUENCE PIXS TAKEN

NOTE:  I used some archived pixs of the first pot roast n veggies that I did last week using the Instant Pot, of which I did not layer cook the veggies as I did today.  I have done many Pot Roast n Veggies in the enameled cast iron Dutch oven.

The above Instant Pot was gifted to me by one of my friends Calvin Jones and the Instant Pot is beginning to get a workout!

Web published by Bill aka Mickey Porter on 03-12-19.

LEAVING ON A SPIRITUAL NOTE