This easy recipe comes together so fast because of the Instant Pot, if you haven’t gotten yours yet, go now.
Go ahead and make a garnish! You have the time with Instant Pot. Save leftover garnish, covered, in the refrigerator, for up to 3 days.
With all the time you saved making the roast, there is very little excuse not to do a decent side dish like Creamy Olive Oil Polenta, isn’t that right?!
Instant Pot Braised Pot Roast
Servings
Ingredients
- Extra virgin olive oil
- 1 5-pound beauty roast or chuck roast, cut into 3 large chunks (Ignore the recipe book that comes with the machine. It says you can only cook a 2-pound roast, why bother with that paltry amount!)
- Kosher salt
- Freshly ground black pepper
- 1 large red onion sliced
- 2 medium carrots roughly chopped
- 2 roasted red peppers roughly chopped
- 1 whole head of garlic cut in half to expose the cloves
- 1 3-ounce can tomato paste
- 3 teaspoons smoked paprika I used the spicy version
- Pinch of crushed red pepper
- Several fresh thyme sprigs
- Several fresh rosemary sprigs
- 1½ cups dry red wine I used Cabernet Sauvignon
- 2½ cups chicken broth
- Garnish: Fried Garlicky Olives optional
- Extra virgin olive oil
- 1 roasted red pepper jarred works fine, sliced
- ½ cup pitted Kalamata olives
- ¼ cup good quality pitted green olives
- 3 garlic cloves minced
- Pinch of crushed red pepper
Instructions
- Pot Roast:
- Turn Instant Pot to sauté. Coat insert with evoo and brown meat in 2 batches, until caramelized on all sides.
- Add meat back to insert and add onion, carrots, red peppers, garlic, tomato paste, paprika, red pepper, thyme, rosemary, red wine, and chicken broth.
- Cover and seal. Manually set machine for 70 minutes.
- When machine signals cook session is completed, release pressure and remove meat. Strain braising liquid and skim fat off the surface.
- Reduce braising liquid by half or until liquid lightly coats the back of a spoon.
- Shred meat with 2 forks or cut into chunks and serve with reduced sauce.
- Add Fried Garlicky Olives as garnish, if desired.
- Fried Garlicky Olives (optional):
- Heat a small sauté pan, lightly coated with evoo, over medium heat. Sauté red pepper, olives, garlic, and red pepper until olives are a bit crispy on edges, about 8 minutes.
- Spoon fried olives over meat as garnish.
Use this recipe as your guide https://jamiegeller.com/recipes/braised-pot-roast-with-baby-carrots-and-crispy-shallots/
it’s got a very strong wine taste…don’t think we’ll make it again 🙁
how long and what temp in an oven?? @tamargenger
Sure, chuck roast is easy to find at most kosher butchers.
Wait.. is chuck roast kosher?
What size instant pot are you using?
Yes but it also sears and has a slow cooker setting. Like 3 tools in 1! I LOVE MY INSTANT POT!!!!!
On a Friday I am calm and cool knowing I can have dinner in an hour…whoo hoo.
I made chicken stock from bones and this pot roast in 2 hours!!
Instant pot is the bomb!
This sounds terrific…. but what is an “instant-pot?” Is it the same thing as a pressure cooker?