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Pot Roast in the Instant Pot

Quick & Carry Bags

 

Ingredients

  • 1 3-4 pound chuck or rump roast (well marbled)
  • 1 Tablespoon salt
  • 2 teaspoons black pepper
  • 1/2 Tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary (crushed a little w/ fingers)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons olive oil
  • 1 Tablspoon butter or ghee
  • 2 yellow onions (cut the long way into chunks)
  • 4-5 cloves garlic (pressed or chopped fine)
  • 2 Tablespoons Worcestershire sauce
  • 2 cups beef broth
  • 1 cup Pinot Noir/red wine
  • 3 Tablespoons cornstarch or arrowroot powder
  • 3 Tablespoons water
  • 1 small bag carrots
  • 1 pound small white or red potatoes

Directions

  1. Mix the salt, pepper, and all the spices to make a rub for the meat. Lay down a piece of parchment and place half the mixture on it. Lay...
  2. Get the full instructions at Quick & Carry Bags

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Unrated
Author:
Krystn Madrine
Recipe Yields:
4-6 people
Prep Time:
Cook Time: