INSTANT POT POT ROAST WITH MASHED POTATOES AND GRAVY

This Instant Pot Pot Roast cooks to melt-in-your-mouth perfection, along with mashed potatoes and gravy that all cook at once in your pressure cooker!

INSTANT POT POT ROAST WITH MASHED POTATOES AND GRAVY

INGREDIENTS
  1. one 2-3 lb. bottom round roast (see notes for other cuts)
  2. 1/2 cup (8 tablespoons) extra-virgin olive oil, divided
  3. kosher salt and black pepper
  4. 2 onions, halved and thickly sliced
  5. 1 cup red wine
  6. 4 carrots, cut into 3″ pieces
  7. 2 sprigs fresh rosemary
  8. 2 sprigs fresh thyme
  9. 4 cups beef broth
  10. 1.5 lbs. whole baby red or gold potatoes
  11. 3 tablespoons corn starch

INSTRUCTIONS
  • Turn your Instant Pot to the “sauté” setting and wait for it to heat up.
  • Pat the beef roast as dry as you can with a paper towel. Season generously with kosher salt (about 1 tablespoon) and black pepper (about 1/2 tablespoon).
  • Add 2 tablespoons olive oil and brown the beef roast on all sides, about 3 minutes per side. Remove to a plate or shallow bowl (make sure it has enough depth to catch any runaway juices).
  • Add 2 tablespoons olive oil to the instant pot and add the onions. Sauté until softened and starting to brown (about 5 minutes).
  • Add the red wine to deglaze, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Continue cooking on the “sauté” function until almost all liquid has evaporated from the wine (about 5 minutes).
  • Turn the sauté function off. Add the carrots, rosemary sprigs, and thyme sprigs to the instant pot and stir. Place the beef roast on top, along with any juices from the plate. Pour the beef broth on top.
  • Place the wire rack insert that came with your instant pot on top of the beef, and place the potatoes on top of it.