Red Wine Insta-Pot Roast
- One 3- to 4-pound beef pot roast
- 1 teaspoon table salt
- 1-1/2 teaspoons freshly ground black pepper
- Olive oil, for frying
- 3 large potatoes, peeled and quartered
- 2 cups beef stock
- 2 cups red wine (Cabernet or Sauvignon)
- One 6-ounce can tomato paste
- 1 large yellow onion, quartered
- One 1-pound bag baby carrots
- One 12-ounce container small white mushrooms, stems trimmed
- 4 garlic cloves, minced
- 2-1/2 tablespoons all-purpose flour
- Season the roast with the salt and 1 teaspoon of the pepper. Pour 2 tablespoons of olive oil into your Instant Pot and add the roast. Press Sauté and brown the roast on all sides, 2 or 3 minutes per side. Transfer to a plate.
- Put the potatoes in the Instant Pot cut side down and sear them a few minutes on a couple sides to give them some nice brown marks that help keep them from getting mushy. Remove the potatoes to a plate.
- Add the beef stock to the Instant Pot and bring to a boil. Use a wooden spoon or silicone spatula to deglaze the pot and scrape up any stuck food. One the bottom's clear, add the wine and tomato paste and stir until all the tomato paste is dissolved. Hit cancel.
- Return the roast to the pot. Top with the potatoes, onion, carrots, mushrooms and garlic. Put the lid on top, lock it, make sure the valve is set to Sealing, and program 60 minutes on High Pressure.
- When the hour is up, allow it to depressurize naturally for at least 20 minutes. When ready to open, carefully turn the top valve from Sealing to Venting. Once it's released any remaining pressure, open the lid. Remove the roast and vegetables and arrange deliciously on a platter.
- To make a gravy to go with your meat feast, cover the platter with foil for a moment. Transfer 3 cups of the cooking liquid to a skillet. In a small sealable container, combine the flour, remaining 1/2 teaspoon pepper, and 1/4 cup cold water. Seal and shake it until it's completely mixed. Set the pan of cooking liquid over medium-high heat, and as it heats up, slowly stir the flour mixture into the drippings. Heat until the mixture boils and thickens, whisking away the whole time. When the lumps are gone and the gravy is to your desired consistency, ladle it up into a gravy boat and serve with the meat and vegetables.