Ginny has dialed up her Instant Pot game with this recipe. I have had lots of pot roasts, but this one definitely tops the charts. She used red wine, Worcestershire sauce and balsamic vinegar for the liquid base. The result was a savory delight.
She also did some delicious stuffed baked potatoes with cheese, green onions and sour cream mixed in, which were an excellent complement to the pot roast.
Spring has finally graced us with its presence here in northwest Arkansas. Redbuds and dogwoods are in full bloom this week and the air is clear and moist. Last night while changing in the bedroom, we heard a terrible bang followed by a screeching noise outside. I looked out the window and saw a sedan had crashed into the guard rail on the road beside our house. I ran down to the scene and found the driver in a haze trying to communicate what had happened. Fortunately, he was not badly injured. Turns out he was looking at a location on Google maps when he crashed. It was a not so subtle reminder for me to leave my phone alone in the car.
Back to the roast…Ginny found the perfect chuck roast. It was a fresh, local cut from Ozark Natural Foods with just the right amount of fat on it. This is important because if it does not have enough fat the meat may be too dry and if it has too much it can be a bit greasy.
We picked some fresh rosemary from our rosemary bush to go in this dish and it really mixed well with the other flavors. I love pot roast because it is as tasty two days later as it is fresh out of the Instant Pot!
PREP TIME: 10 MINUTES COOK TIME: 70 MINUTES SERVINGS: 6
- 2 lb. chuck roast
- 1 yellow onion, sliced
- several large carrots cut into chunks
- 2 potatoes of any kind cut into chunks
- 1 cup water
- 1 cup red wine
- 2 tbsp. Worcestershire sauce
- 1 tbsp. balsamic vinegar
- 12 inch sprig of rosemary
- 3 cloves of garlic, diced
- 2 tsp white pepper
- 1 tsp sea salt
for the gravy:
- 1 tbsp. cornstarch
- 1 tbsp. water
- Place all ingredients into the Instant Pot or Crock Pot.
- Cook for 60 minutes in Instant Pot or desired time on slow cook.
- To make gravy, remove roast and vegetables from pot. Make a slurry with juice in pot, 1 tbsp cornstarch and 1 tbsp water. Turn instant pot on saute function and boil with slurry until it achieves desired thickness. Make more slurry if needed.