Gluten Free Instant Pot Beef Pot Roast
Description
Pot Roast has been a staple comfort food for generations, but it is sometimes difficult to perfect the delicate balance between tender and juicy and being dry and over-cooked. Enter the Instant Pot. This has been a dinner game changer in our home! Not only does it save HOURS of cooking a roast in the crockpot, but it also makes the most tender pot roast I have ever made. Even though there is a little wine in the sauce, the alcohol burns off long before you serve it so the whole family can enjoy it. I hope you enjoy this recipe as much as we do.
Ingredients
Spices for the rub
To thicken the sauce
Instructions
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Turn on Instant Pot to the "saute" setting to preheat.
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Mix together all of the ingredients for the spice rub and rub the mixture on all sides of the roast to coat evenly.
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Once the Instant Pot is ready, add the 2 tablespoons of oil to the pot and wait for 30 seconds. Carefully place the roast in the pot and brown for 3-4 minutes on each side. While the meat is browning, mix together the 4 cups of broth, Worcestershire sauce and wine.
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Once the meat is browned, turn off the Instant Pot and remove the roast to a plate. Carefully pour in the broth mixture and scrape the bottom and sides with a wooden spoon to loosen the bits of meat that may have stuck on the pot.
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Put the roast back into the pot and place the carrots, potatoes and onion on top of the roast. Put the lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. Set the Instant Pot to "pressure cook" for 70 minutes.
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When the cooking time is done, allow the Instant Pot to natural release for 10 minutes (don't do anything when the original 70 minutes is up, just set a timer for 10 minutes) After the 10 minutes, turn the vent to the venting release position and allow all of the steam to vent and the pin to drop down before removing the lid.
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When the venting is complete, remove the lid. Carefully remove the vegetables and roast from the Instant Pot, leaving the broth mixture and juice from the meat in the pot.
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With the lid still off the Instant Pot, turn to the "saute" setting. Mix together the 1/4 cup of water and 4 tablespoons of cornstarch in a small bowl with a whisk. When the broth mixture in the pot starts to boil, whisk in the water and corn starch mixture. Continue to whisk for a couple of minutes until the mixture thickens. If you would like the mixture a little thicker, you can mix a tablespoon of cornstarch and a small amount of water together again and add to the mixture in the pot until your desired consistency is reached. Once mixture has returned to a boil you can turn off the Instant Pot.
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Now that the roast has had a few minutes to rest, carefully (the meat will still be quite hot) cut the meat into 1-inch chunks or shred it. Place the meat and vegetables in a serving dish and pour the thickened sauce over the top.
Note
I made this recipe using regular carrots. Baby carrots cook a lot faster then regular carrots and may be overcooked causing them to be too soft and fall apart.
