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roasted potatoes, carrots, and pot roast on white plate
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Old Fashioned Pot Roast

Keyword Beef, Corn Free, Dairy Free, Egg Free, Gluten Free, Instant Pot, Nut Free, Potatoes, Soy Free, Sugar Free, Vegetables
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 444kcal

Equipment

Ingredients

roast

  • 3 pounds chuck roast
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil

broth

  • 2 cups beef broth low sodium
  • ½ cup cabernet sauvignon
  • 1 bunch fresh thyme reserving a small amount for garnish if desired
  • 1 bunch fresh rosemary reserving a small amount for garnish if desired
  • 1 onion quartered
  • 1 tablespoon garlic minced

vegetables

  • 1 pound carrots peeled and cut into 1" chunks
  • 1 pound yukon gold potatoes scrubbed and cut into 1 - 1 ½" dice

corn starch slurry

  • ¼ cup corn starch
  • ¼ cup COLD water

Instructions

  • Generously salt and pepper the chuck roast.
  • Quarter onions. Peel and slice carrots. Scrub potatoes. Cut carrots and potatoes into 1" pieces.
  • Sprinkle roast liberally and evenly with salt and pepper.
  • Instant Pot: Set to sauté setting.
    Pressure Cooker: Heat an 8-quart pressure cooker over medium-high heat.)
  • Add half the oil to pot; swirl to coat.
    Add roast to cooker. Sauté each side of roast for 5 minutes, creating a nice dark brown crust.
  • Add onions, garlic, herbs, beef broth, and wine. Close lid securely.
  • Instant Pot: Set to high pressure; set timer for 70 minutes.
    Pressure Cooker: Bring to high pressure over high heat. Reduce heat to medium or the level needed to maintain high pressure; cook for 70 minutes.
  • Remove from heat; release pressure through steam vent. Remove lid; add potatoes and carrots. Close lid securely.
  • Instant Pot: Set to high pressure; set timer for 5 minutes.
    Pressure Cooker: Bring to high pressure over high heat. Reduce heat to medium or the level needed to maintain high pressure; cook for 5 minutes.
  • Remove from heat; let sit for 10 minutes. Release pressure through steam vent. Remove lid.
  • With a slotted spoon and/or tongs, remove roast and vegetables; place on a platter. Cover and keep warm.
  • Strain cooking liquid through a fine strainer or cheesecloth-lined sieve into a large bowl. Discard solids.
  • Return strained liquid to pot.
    Instant Pot: Set to sauté.
    Pressure Cooker: Place on medium high heat.
    Bring cooking liquid to a boil. Let boil 5-10 minutes.
  • In small bowl, combine corn starch and COLD water until cornstarch is dissolved.
  • While whisking boiling broth, slowly drizzle corn starch slurry to broth. Boil another 5-10 minutes until it has a thin gravy consistency.
  • Serve hot gravy with roast and vegetables. Garnish each serving with fresh herb sprigs, if desired.
  • Enjoy!

Nutrition

Calories: 444kcal | Carbohydrates: 21g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 873mg | Potassium: 1125mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9509IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 4mg