Pot Roast in the Instant Pot

Directions

• Cut the roast into sixths. This helps to reduce the cooking time. It also makes it easy to serve your family once it is cooked.
• Mix together the flour, 3/4 of the kosher salt and black pepper, onion powder, garlic powder, and 1/2 of the rosemary and thyme.
• Season the meat with the flour mixture to create an even coating.
• Turn the instant pot to sauté mode.
• Once it is hot enough to sizzle a splash of water, spray with non-stick cooking spray. Sear the meat for 2-3 minutes a side.
• After the meat is seared, remove from the instant pot and place on a plate.
• Immediately, after removing the meat, add the red wine and scrape up any brown bits.
• Let the wine boil for 1 minute, then turn off the sauté mode.
• Add the pureed tomatoes, beef broth, and Worcestershire sauce to the wine. Mix well.
• Add the meat back into the instant pot. If there are any juices on the plate, add them into the instant pot. Make sure that you have enough liquid covering the meat. If your meat is not covered, add more broth.
• Then add the vegetables on top of the meat. I added the potatoes first, and then, added the rest of the salt, black pepper, thyme, and rosemary to make sure the potatoes were seasoned. Then I added the onions, celery, and carrots.
• Make sure that you do not overfill the instant pot. everything is in the instant pot, add the lid and turn the pot to “sealing.”
• Set the instant pot to high pressure, 35 minutes.
• Once it is done cooking, manually release the pressure. You can then open it and serve. Because you cut the meat into sixths, you can serve each person one serving of meat so no having to carve the meat.