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How to Make Instant Pot Yankee Pot Roast - A Step-by-Step Guide

If you're looking for a hearty and comforting meal that's perfect for a cozy night in, then this Instant Pot Yankee Pot Roast recipe is just what you need. This classic dish is a staple in American cuisine, and for good reason – it's simple, delicious, and the perfect way to warm up on a chilly evening. And with the help of an Instant Pot, you can have this meal on the table in no time, making it a great option for busy weeknights.

Yankee Pot Roast is a dish that dates back to colonia...

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Ingredients

  • ¼ cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly ground black pepper
  • 1 (3 1/2) pound boneless beef chuck roast
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ teaspoons minced fresh rosemary
  • 1 cup beef stock, divided
  • ¾ cup Merlot wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 cups baby carrots
  • 2 cups frozen pearl onions
  • 3 stalks celery, cut into 2-inch pieces
  • 3 fresh rosemary sprigs, for garnish

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 45 mins
  • Servings: 14

  • Stir together flour, salt, and pepper in a small bowl.
  • Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.
  • 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.
  • 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.
  • Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.
  • 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.
  • 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.
  • Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • 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.

    • Nutrition

    252 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 52mg
    • Sodium: 496mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 15g
    • Vitamin C: 4mg
    • Calcium: 32mg
    • Iron: 2mg
    • Potassium: 257mg

    Categories

    Beef recipes
    Potatoes recipes
    Carrot recipes
    Onion recipes
    Gravy recipes