Happy Fall y'all! I have a goodie to share today. Beer-braised Pot Roast. When I took my dog out this morning, I noticed there was a slightly cool breeze in the air. That was all I needed to go comfort-food crazy. I grabbed one of the bags of apples from our apple picking adventure last weekend and peeled and sliced about 20 apples. Half went into a pie and the other half into a crisp. You would think that would be enough domesticity for one morning, but I was just getting started. I had a beautiful chuck roast that was in my fridge. I have wanted to make a pot roast in my Instant Pot® since I got it, and today was the day. I am just sorry I waited so long.
The pressure cooker is my new favorite way to cook a pot roast. In 60 minutes, the roast was tender and delicious. The carrots and potatoes were soft and had absorbed all of the flavors from the sauce, which was made richer by adding some dark ale. The only challenge is browning the meat, because the area of the bottom of the pot is small. I just worked in halves, until the surface was nicely browned. This pot roast would be delicious over egg noodles, but I have always eaten pot roast with a slice of wheat sandwich bread. It is one of my favorite dinners and I hope you try this recipe soon.
Beer-braised Pot Roast
1 tablespoon olive oil
1- 1/2 teaspoons salt, divided
1 teaspoon pepper
2-1/2 lbs. chuck roast
1 onion, sliced
2 cloves garlic, minced
2 carrots, sliced
4 medium potatoes, cut into large pieces
6 oz. beer (I used a pumpkin ale)
1. Add olive oil to the Instant Pot® and set it to saute. Generously season the chuck roast with a teaspoon of salt and a teaspoon of pepper. Add to the pot and brown on all sides.
2. Add in sliced onion and garlic, tucking some under the roast. Add tomato paste and saute for another 2-3 minutes, until the tomato paste begins to turn orange and the vegetables start to soften. Deglaze with beer.
3. Add potatoes and carrots, distributing them over and under the roast. Sprinkle with the remaining 1/2 teaspoon of salt. Set the pot to manual - high pressure for 60 minutes. Make sure the lid is in the sealing position. When finished, set to venting.
4. If you prefer a thicker sauce, remove the roast and vegetables and set the pot to saute, and reduce for 10 or so minutes. We liked it, as is.***
***Note: I served this right away, however a chuck roast is high in fat. You can separate the meat and vegetables from the sauce and refrigerate overnight. When you are ready to serve, skim off the fat from the sauce and slice the meat, removing as much fat as possible. Reheat in the oven, or using the saute function on the Instant Pot®.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
Any/all of the links on instantlydelicious.com are affiliate links. This means that if you click on the link and buy certain items, I will receive a small commission. The price is the same for you, though! Thank you for your support.