Pot Roast with Butter

Serves 6 in about 1 hour. The pot starts with onions cut quarters, then flour.

Ingredients

• 1 ½ teaspoons kosher salt (plus more to taste)
• 1 teaspoon pepper
• 3 lbs chuck roast, well marbled
• 2 tablespoons olive oil
• 2 large yellow onions, cut in quarters
• ½ cup red wine, what you like to drink (or use beef broth)
• 3 cloves garlic, smashed
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 can beef consommé, (or 2 cups rich beef broth)
• 1 tablespoon soy sauce, low sodium
• 4 large carrots**, cut in large 3″ pieces
• 8 oz sliced mushrooms (optional)
• ⅓ cup flour
• 4 tablespoons butter, softened

Method

1. Scatter salt and pepper over all sides of the roast. keep it nearby.
2. Turn on the Sauté setting of the pressure cooker and when it is hot add the olive oil. Then add the roast and brown it for 5 minutes on each side. Lift out to a plate.
3. Stir in the onion quarters and brown them on each side.
4. Tip in the red wine and deglaze the pot by stirring, scraping up all of the browned bits (called fond) from the bottom of the pot. Feel free to replace the wine with more beef broth, if you don't do wine.
5. Tip in the garlic, rosemary, thyme, beef broth, soy sauce, carrots, and mushrooms. Give the contents of the pot a good stir. Make sure the herbs and garlic are submerged in the broth.
6. Stir in the roast back into the pot, then place the lid on and set the steam release knob to the Sealing position.
7. Cancel the Sauté function, then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure. The pot will take several minutes to come to pressure.
8. When the cooking cycle has finished, let the pot sit undisturbed for 10 to 20 minutes. Then turn the steam release knob to the Venting position to manually release any remaining steam/pressure.
9. When the pin in the lid drops down you can open the lid. Skim off the fat with a spoon, then carefully take out the roast and set it on a plate. Also remove the stems from the rosemary and thyme and discard.
10. Meanwhile, mix the flour and butter together very well. If you have to, microwave for 5-10 seconds to soften butter further. keep it nearby.
11. ** If you are cooking carrots and/or potatoes separately from the roast, add them in and place the lid back on, seal it, and set the cook time for 3 to 5 minutes (this will depend on how large the veggie pieces are. Baby carrots will only take 3 minutes).
12. Turn the Sauté setting on and when it starts to simmer, stir in the flour/butter mixture. Leave it to that simmer, while stirring now and then, for just enough time as it takes for the gravy to thicken. Then turn off the pot.
13. Plate the roast with a big spoonful of the veggies and gravy. This goes well alongside mashed potatoes.

More instant pot ideas are in the instant pot collection.