With the freezing temps this past week, all I’ve wanted to do is cozy up and create a comforting hearty meal. One dish that always stands out in my memories is my mom’s pot roast—it was hearty, tender, and always made the whole house smell amazing. She made it at least once a week, and it was the perfect way to warm up after being out in the cold.
So I decided to put my own twist on her classic pot roast recipe and try it out in my Instant Pot. My whole family absolutely LOVED it, and I already know it’s going to be on repeat in our meal rotation this winter. It’s the perfect mix of nostalgia and something new, and I love being able to bring those old favorites back in an easier way. The Instant Pot made it so much simpler without losing any of those rich, comforting flavors I remember from childhood. I’m already excited to make it again soon!
xx, Liz
Ingredients:
2 1/2 lb. boneless beef chuck roast
1 tbsp olive oil
1/2 cup chopped shallots
6 large cloves of garlic, minced
1/4 cup of tomato paste
4 cups of beef broth
6 sprigs of fresh thyme (1/2 teaspoon of dried if you don’t have the fresh)
3 sprigs of fresh rosemary
3 bay leaves
1 lb. carrots, peeled and cut into slices
1/4 cup of honey
1 tablespoon of lemon juice
Instructions:
Whip out your instant pot, Sprinkle your meat with 1 tsp. of salt and 1/2 tsp. black pepper.
Set your instant pot to sauté and add your olive oil. When it’s hot, add your beef and brown each side, about 4 minutes per side. This step is super important. It adds lots of flavor to the dish overall. If you don’t sear, you’ll find that your juices will be more “beefy” and you will taste less of the other flavors. Just do it. Transfer the beef to a plate.
Keeping the browning bits in the pot, add another tablespoon of olive oil and add in your shallots. Once those are translucent, add your tomato paste and continue cooking for about one minute.
Now you’re going to add the rest of your ingredients EXCEPT your carrots; minced garlic, beef broth, rosemary, thyme, bay leaves, honey, and lemon juice.
Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
Add the carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and slice or pull as desired.
Serve with mashed potatoes and your favorite glass of red!!
