Instant Pot Pot Roast

I have 3 roast recipes in my cookbooks, but none felt good enough to share here or didn’t work well enough for instant pot until one I just recently tried! it’s incredible and I hope you love it as much as us!

Recipe Notes:

• Make sure your instant pot reads, “hot” before putting the meat into brown
• Cutting the roast into 4 pieces will maximize flavor. Don’t skip it, but do make sure they’re even for even cooking!
• I’d recommend avocado oil since it’s good at super high heat. You could also use ghee if you prefer. Olive oil, coconut oil, and butter do t have a high enough smoke point and canola and vegetable oil are not good for you. Don’t use!
• I used a 2 lb roast and didn’t adjust the recipe accordingly. It worked great, but I think you could also reduce the liquid and it’d still be good, but I haven’t tried this. I also kept cooking time at 35 min as stated in recipe and it was perfect
• This is wonderfully tender and delicious, but not fall apart tender, but still incredible
• I used baby potatoes and halved them (no smaller), and halved the full size carrots. Keeping them big prevents them from getting mushy- just the perfect softness.
• In place of the red wine, I put 1 tablespoon of red wine vinegar in a 1/2 c measuring cup and fill remaining with beef broth
• I used 2 1/2 tablespoons arrowroot powder in place of corn starch
• To reheat, preheat oven to 325, put veggies and meat in casserole dishes (I did separate, but you could do together), cover half way with leftover sauce (I did beef broth for veggies and sauce for meat, but it’d be good on both), put a stainless steel cookie sheet (I use this instead of foil on top reheat 20-30 min.

Recipe here! Enjoy!