Instant Pot: Italian Pot Roast

Sunday dinners are commonly thought of being dishes that take a long time to prepare or ones that require a great deal of effort in making. They are also known to be special dishes that entice friends and family to join around the dinner table once a week. Such a dish is pot roast. Because it requires a long braising time to get fork tender meat, Sundays are a perfect time to make this family favorite. But why limit it to Sundays? If you have a slow cooker, you can make this dish any night of the week and it will require no more time than assembling the dish! I've been loving my slow cooker lately and a recent dinner hit I made was this Italian Pot Roast. Tender beef is braised for what tastes like hours - only to be done in a fraction of time with the Instant Pot - for a succulent meal accompanied by baby carrots, mushrooms and a rich gravy spiked with wine...

Pot roast is one of those dishes I especially love during the fall and winter months. There's the comfort food aspect but even more than that, it's a dish that tastes like it required so much time involved. The truth is, if you prepare it in the Instant Pot, it's relatively an easy and quick dish to prepare, leaving the pressure cooker to do all the work and let the flavors shine through. 

There's a few things I really liked about this recipe. First, the meat was super tender and flavorful. No knife needed here to cut through the beef. Second, the gravy this made was rich with Italian flavors. The red onion, oregano, tomatoes, red pepper flakes and mushrooms gave it the Italian touch and worked beautifully. And lastly, the ease in preparing this made it all worth it. After a long day full of things to do and places to go, it was a wonderful feeling to sit down to a meal I only spent a few minutes on. Oh, and let's not forget the leftovers! These make great leftovers as well!

If you don't have an Instant Pot, get the slow cooker/crockpot recipe version here!

Italian Pot Roast
recipe recipe from  Slow Cooker Revolution

8 ounces bacon (about 8 slices), diced

2 onions, chopped medium
6 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons tomato paste
1 (8 oz) package whole white or cremini mushrooms, sliced
1/2 teaspoon red pepper flakes
1/2 cup dry red wine
1 (28 oz) can crushed tomatoes
1 cup low sodium chicken broth
2 bay leaves
2 (2 1/2 - 3 pound) boneless beef chuck roasts cut into 1 pound portions
salt & pepper to taste
1 pound baby carrots
1 (8 oz) package whole white or cremini mushrooms, sliced
1/4 cup minced fresh parsley

In your Instant Pot:

Plug in the IP with insert set in place; Press SAUTE.

Add the diced bacon into the IP and allow to cook until 
crisp, 5-7 minutes.

Add the onions, garlic, oregano, tomato paste, mushrooms and red pepper flakes to the IP and cook over medium high heat until vegetables are softened and lightly browned. 

Stir in the wine, scraping up any browned bits.

Stir in the tomatoes, broth and bay leaves into the IP.

Season the roast with salt and pepper and nestle into the IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 45 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 45 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 45 minutes, allow your IP to naturally release pressure for 25 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 25 (which is 25 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer roasts to cutting board, tent loosely with foil, and let rest for 20 minutes. 

Press SAUTE on the IP.

Let the braising liquid settle for 10-15 minutes as the roasts rests and then skim the fat from the braising liquid using a large spoon. Discard the bay leaves and stir in the parsley and carrots; allowing the vegetables to cook for 15-20 minutes while the roasts rests. Season with salt and pepper to taste.

Slice the roast into 1/2 inch thick slices, and arrange on a serving platter or serving dish. 

Spoon some sauce over the meat and serve up the carrots with more sauce on the side. Garnish with more parsley if desired.

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