Eosinophilic Esophagitis Friendly Instant Pot Pot Roast
Total time2 hr 15 min
Prep time20 min
Cook time1 hr 35 min
4.7(26)
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Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 medium yellow onion, cut into 8 wedges
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- ½ cup dry red wine (such as cabernet sauvignon or merlot)
- 2 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 lb baby yukon gold potatoes, halved if larger than 1 inch
- 3 large carrots, cut into 2-inch pieces
For the gravy
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- fresh parsley, chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and onion powder, then rub the mixture evenly over all sides of the roast.
- 2
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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