As with any pot roast meal you sear the meat first so I included that in to the start to finish time. Also as I do with most of my meats, I bring it to room temperature before cooking. It helps to keep juices in and it can take an hour…you can cut it into pieces first if you want.
So with that in mind this Pot Roast Start to finish time can be around 1 hour and 20 min to 1 1/2 hrs, even though the “set time” on manual is 23min.( this is normally a 2 1/2- 3 hour process when done stove top or oven).
This pot roast is super fork tender and flavorful. The celery and onions will pretty much disappear and carrots and Aneheim that are put in at the beginning will be super soft. We like it like this. So if you want to add veggies, on top in a lotus steamer during the process do that, or if you want to cook more in the broth at the end, do it after roast is done, and take the meat out while you cook the other veggies in the broth: (this will add about 1/2 hour to the finish time, extra veggies are not mentioned here).
2-3 lb roast regular size from the store(Doesn’t really matter that much). Cut into 3 wide strips…
1 -2 carrot
1 1/2 ribs celery
2 large cloves Garlic
1 shallot
1/2 onion
5 sprigs of fresh Thyme (or 2tsp dry)
1/2 tsp italian season
1 c red wine
1 1/2 c chick broth
Salt n pepper
Johnnies seasoning salt.
Evoo (Extra Virgin Olive Oil)
1 Anaheim pepper *optional (or other pepper/s will do)
2-3 Tbsp Corn starch and water stirred well, to make a thickening paste for gravy)
You can use Flour and water or flour and milk to change the gravy if you want a different gravy.
Season cut up meat on all sides with johnnies, brown all sides of the meat in Evoo. (I mean nice and golden/dark brown, not burned..this is super flavor) . The meat should release when it’s ready to turn without sticking.(I did mine in a separate larger pan, and in one batch) Sauté mode in the IP normal does the job though. (If the pot gets too hot and pops. Toggle between off and adjust the Sauté.)
While meat is searing…Chop carrot and celery and onion in larger chunks. Slice the garlic and shallot thinner. Rough chop Aneheim.
Take browned meat out and put on a plate.
Add the onion, shallots, and garlic, sauté till translucent. Add the wine to deglaze the pot and make sure all the brown is off the bottom. Add broth, and herbs and spices. Add meat back in and top with all the veggies.
Important…Do not add cornstarch or thickener at this point. (You can if you want just sprinkle it on top of the roast without clumping it…then just stir it in without making the slurry…)
Lid on, vent to sealing.. set manual for 23min, with full NPR at the end. At least 15-20 min. Remove meat, …
If you want to add veggies do so now…. and cook for 5 min. Qr, check for doneness…if veggies are close they will keep cooking as you make the gravy around them.
Turn pot off and then to sauté, (if you have not sprinkler the flour and starch on top of the meat at the beginning you will do it now) and add the thickening paste slowly while whisking…whichever you have chosen for your gravy…. the paste should be like pancake batter. Stir till gravy thickens. add meat back in to gravy to warm.
Serve with cauliflower mash or potatoes and greens on the side.
