Italian Pressure Cooker Pot Roast
My Italian-style pressure cooker pot roast is braised in red wine until the meat just falls apart and the potatoes and carrots are tender. Easy instant pot comfort food dinner!
Servings 8 servings
Calories 400kcal
Ingredients
Marinade/Rub
- 3 cloves garlic, finely minced
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp olive oil
Pot Roast
- 3 lbs boneless chuck roast, cut into 3-4 pieces
- 1 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 tbsp flour
- 2 cups red wine
- 2 tsp anchovy paste
- 1 bay leaf
- 1 1/2 lbs baby potatoes, halved
- 3 medium carrots, peeled and cut into 1-2 inch lengths
- 1/4 cup chopped fresh parsley
Instructions
- Mix together all of the marinade ingredients and rub them over the chuck roast then refrigerate the roast for 8-24 hours.
- Scrape off the rub (and reserve). Set the pressure cooker to saute hot and heat one tablespoon of olive oil until shimmery. Add the roast in two batches and saute until browned on all sides, about 10 minutes per batch. Transfer the browned meat to a bowl.
- Reduce the saute temperature to low. Add the onion to the pressure cooker and saute for 3-4 minutes. Add the reserved rub along with the flour and saute 1 minute.
- Increase the saute temperature to high. Add the wine and anchovy paste. Bring to a simmer and cook for 5 minutes.
- Return the meat to the pot and add the bay leaf.
- Cover the pressure cooker and seal. Set the cooker to high pressure, 40 minutes.
- Let it natural release for 10 minutes then press the quick release button.
- Once the pressure has released, uncover and add the potatoes and carrots. Then cover the pressure cooker and seal again. Set the cooker to high pressure, 4 minutes.
- Press the quick release as soon as the cooker is done. Stir in the fresh parsley.
- Remove the beef from the pot and slice. Serve with the vegetables and sauce.
Notes
- Marinade - For best flavor get this going the day before so it can have the full 24 hours.
- Make Ahead - You can rub the meat with the marinade and put it right in the freezer for future dinners. Just thaw in the fridge before continuing and it will be marinated and ready to cook.
- Gluten Free - Switch to 1 teaspoon cornstarch. Mix it with the wine to make a slurry and thickened while you boil the wine.
- Wine - Use a medium to full bodied dry red wine.
Nutrition
Calories: 400kcal