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.