CookPal AI
Instant Pot Yankee Pot Roast

Instant Pot Yankee Pot Roast

Cost $25, save $15

Source: Recommended by CookPal

  • 75 Min
  • 14 Servings
  • $25

INGREDIENTS

  • Dry Ingredients

    • ¼ cup all-purpose flour
    • 🧂 1 tablespoon kosher salt
    • 1 ½ teaspoons freshly ground black pepper

  • Meat

    • 1 (3 1/2) pound boneless beef chuck roast

  • Oil and Seasonings

    • 3 tablespoons olive oil
    • 1 ½ teaspoons minced fresh rosemary

  • Vegetables

    • 🧅 1 large yellow onion, diced
    • 🧄 3 cloves garlic, minced
    • 🥕 2 cups baby carrots
    • 2 cups frozen pearl onions
    • 3 stalks celery, cut into 2-inch pieces

  • Liquids and Garnishes

    • 1 cup beef stock, divided
    • ¾ cup Merlot wine
    • 2 tablespoons tomato paste
    • 1 bay leaf
    • 3 fresh rosemary sprigs, for garnish

STEPS

1

Stir together flour, salt, and pepper in a small bowl.

2

Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.

3

Turn on the Instant Pot, add oil, and select Sauté function. Add the roast to hot oil and cook without turning, until browned (about 3 minutes per side). Transfer roast to a plate.

4

Add onion, garlic, and minced rosemary to the pot; cook until onion is translucent (about 6 minutes). Add beef stock, wine, and tomato paste and simmer while scraping the browned bits off the bottom of the pan. Return roast to the pot and add bay leaf.

5

Lock the lid, select Meat/Stew function, and set the timer for 40 minutes.

6

Carefully release pressure using the quick-release method and transfer roast to a plate. Tent with foil and let it rest for 15 minutes.

7

Add carrots, pearl onions, and celery to the pot. Lock the lid and select high pressure mode; set timer for 4 minutes. Allow 5-10 minutes for pressure to build.

8

Carefully release pressure using the quick-release method. Unlock the lid.

9

Slice the roast against the grain or use two forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

NUTRIENTS

Per 1 serving

🔥

252

Calories

  • 15
    Protein
  • 10
    Carbs
  • 16
    Fats

💡 Use baby carrots and frozen pearl onions for faster prep and convenience.Coating the meat with seasoned flour helps thicken the sauce naturally.Serve with mashed potatoes, buttered egg noodles, or rice for a complete meal.