Gluten Free Pressure Cooker Pot Roast

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 30 min

This hearty pot roast is built for a low, slow braise that turns a beef chuck roast fall-apart tender in a fraction of the usual time. Searing the meat first locks in a deep, caramelized crust, while onion, garlic, and tomato paste form a rich, savory base that gets deglazed with red wine and beef broth. Fresh thyme and rosemary infuse the braising liquid as everything cooks under pressure, and baby potatoes and carrots go in afterward to soak up all that flavor without turning mushy. A quick cornstarch slurry brings the pan juices together into a glossy, spoon-coating gravy, so the whole meal comes together right in the pot. It's a comforting, satisfying dinner that fits neatly into a gluten free kitchen, no extra fuss required.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 tbsp tomato paste
1 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 potatoes, halved
3 medium carrots, cut into 2-inch pieces

For the gravy

2 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
2
Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker) and add the vegetable oil. Once the oil is 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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