Pressure Cooker Pot Roast

Take Roast out of fridge and remove from wrapping.  Allow to sit at room temperature for 30 minutes.  Prep all veggies and garlic. Remove leaves from Rosemary sprigs and chop them fine.  Season roast on both sides with sea salt and pepper.  Turn Instant pot onto sauté mode.  Pour olive oil into instant pot/pressure cooker.  Sear Roast on both sides.  Remove roast and place onto plate.  Turn off instant pot.  Place sliced onions into bottom of instant pot.  Place roast on top of the onions. Pour beef bone broth, red wine, Worcestershire, garlic, rosemary over top of the roast and the onions.  Place potatoes on top of the roast.  Sprinkle them with a little bit of salt and pepper. You can also add whatever veggies you like in your pot roast.  Place your lid onto your instant pot and lock according to the manufacturer instructions for your pressure cooker.  Set to high pressure setting for 60 minutes.

When cooking is completed and pressure has been released, remove roast and place onto a serving dish.  If you want a smooth gravy, you can use an immersion blender to blend up the garlic and onions until smooth.  With liquids still remaining in pressure cooker, turn on sauté mode. Create a slurry with 1 tablespoon of cornstarch and 1/4 cup water. Whisk into the hot liquids to create your gravy.  Turn off pressure cooker once the gravy beings to thicken.  

This recipe can also be made in a slow cooker as well.  Set your slow cooker on low for 8 hours.  You would just need to create your gravy on the stove top rather than in the pressure cooker.

I like to serve this along with sauteed cabbage and roasted carrots.  If you prefer crispy potatoes, rather than placing them in with your pot roast, you can roast them in the oven with your carrots. Enjoy!