Instant Pot Yankee Pot Roast

Name: Instant Pot Yankee Pot Roast
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 14 servings
Cuisine: American
Ingredients: 0.25 cup All-Purpose Flour; 2 cups Baby Carrot; 1 cup Beef Stock; 1.5 tsp Black Pepper; 3 stalk Celery Sticks; 3.5 lb Chuck Roast; 1 whole Dried Bay Leaves; 1.5 tsp Fresh Rosemary; 0.75 cup Merlot Red Wine; 3 cloves Minced Garlic; 3 tbsp Olive Oil; 2 cups Pearl Onion; 1 tbsp Salt; 2 tbsp Tomato Paste; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Comfort-Food Anabolic Diet

Instant Pot Yankee Pot Roast features fork-tender chuck roast coated in seasoned flour that thickens into a luscious, savory sauce. Wine, beef stock, and rosemary infuse deep, comforting flavor, while baby carrots, pearl onions, and celery add sweetness and texture. Ideal for a cozy family dinner or a hearty weekend meal.

Prep20 mins
Cook1 hr 15 mins
Serves14
DifficultyMedium

1

In a small bowl, mix together the flour, salt, and pepper.
2

Pat the chuck roast dry with a paper towel. Sprinkle the flour mixture all over the roast, pressing lightly so it adheres to the meat.
3

Turn on a multi-function pressure cooker (such as an Instant Pot), add the oil, and choose the Sauté function. Place the roast in the hot oil and cook without turning until browned, about 3 minutes. Turn the roast to brown each side, about 3 minutes per side. Move the roast to a plate.
4

Add the onion, garlic, and minced rosemary to the pot; cook, stirring frequently, until the onion is translucent, about 6 minutes. Pour in the beef stock, wine, and tomato paste and bring to a simmer while scraping up the browned bits from the bottom with a wooden spoon. Return the roast to the pot; add the bay leaf.
5

Close and lock the lid, select the Meat/Stew function, and set the timer for 40 minutes.
6

Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer the roast to a plate, tent with aluminum foil, and let it rest for 15 minutes.
7

Add the carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 4 minutes. Allow 5 to 10 minutes for the pressure to build.
8

Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
9

Slice the roast against the grain, or use 2 forks to pull the meat into chunks. Transfer the roast, vegetables, and sauce to a serving platter. Discard the bay leaf and garnish with rosemary sprigs.