The next few days are going to be kind of crazy. One of my kids is in his school play and has to be at school early in the morning and will not be home until late at night. Since we have to see the play in shifts, I need an "easy to reheat" dinner ready to go, so if I am not home, my husband can handle dinner. I spent the morning prepping mashed potatoes, mashed cauliflower, and making this AMAZING Italian Pot Roast in theInstant Pot®. We have enough food for two nights, and an impressive dinner, at that.
The chuck roast will not fit "neatly" into the pot for browning. The purpose of browning is to add flavor and depth, so just do your best to brown the two largest surfaces. I also browned the onions and mushrooms, before I deglazed the pot with some red wine. The roast cooked under high-pressure for 60 minutes. The roast was very tender, but not fall-apart tender. I prefer my pot roast this way. If you like to be able to shred your post roast with a fork, cook it for 80-90 minutes. I plan on serving this with either mashed potatoes or cauliflower, but noodles or polenta would also be great.
Italian Pot Roast
3 pound chuck roast
1 tablespoon olive oil
1 medium yellow onion, sliced
1-8 oz. package of white button mushrooms, sliced
2 tablespoons tomato paste
1/4 cup red wine
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon salt +more for seasoning roast
1/2 teaspoon black pepper + more for seasoning roast
1 - 28 oz. can crushed tomatoes
1. Season the chuck roast with salt and pepper. Set the Instant Pot® to saute. When it reads "hot" add olive oil. Brown the chuck roast for about 4 minutes per side. Remove and set aside. Add the mushrooms and onions and saute for an additional 6 minutes. Stir in tomato paste and cook for a minute. Add the garlic and immediately deglaze with red wine. Stir up any bits stuck to the bottom of the pan.
2. Add crushed tomatoes and stir in the herbs and spices. Nestle the roast into the sauce. Lock the lid, making sure the valve is set to sealing. Set to manual - high pressure, adjusting the time to 60 minutes (or 80-90). When finished, do a quick pressure release by setting the valve to venting.
3. Remove the roast to a cutting board and tent with foil. Allow to rest for 15 minutes before slicing. Serve meat with noodles, mashed potatoes, polenta, or on its own. Ladle sauce and vegetables over each serving.
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.
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