Instant Pot Yankee Pot Roast

Make Yankee pot roast in the Instant Pot with baby carrots, frozen pearl onions, and a seasoned flour coating that makes a rich, thick sauce.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 252 Calories

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 cups baby carrots
• 1 tablespoon kosher salt
• 1 large yellow onion, diced
• 3 stalks celery, cut into 2-inch pieces
• 1 (3 1/2) pound boneless beef chuck roast
• 1 cup beef stock, divided
• 2 cups frozen pearl onions
• 0.25 cup all-purpose flour
• 1.5 teaspoons freshly ground black pepper
• 0.75 cup Merlot wine
• 1.5 teaspoons minced fresh rosemary
• 3 fresh rosemary sprigs, for garnish

Recipe Instructions

Step 1

Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

Step 2

Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 3

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

Step 4

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

Step 5

Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.

Step 6

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

Step 7

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

Step 8

Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.

Step 9

Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.