Instant Pot Yankee Pot Roast

Ingredients and Weight:

• 3 pounds chuck roast
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 3 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 pound small potatoes, cut into 1-inch pieces
• 1 pound carrots, cut into 1-inch pieces
• 1 pound parsnips, cut into 1-inch pieces

Preparation Time:

15 minutes

Cooking Time:

20-30 minutes at high pressure

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Pat the roast dry and season with salt and pepper.
2. Heat the olive oil in the Instant Pot using the "Sauté" setting.
3. Brown the roast on all sides, about 2 minutes per side.
4. Remove the roast and set aside.
5. Add the chopped vegetables to the pot and sauté for 5 minutes, until softened.
6. Add the minced garlic and cook for 1 minute more.
7. Pour in the red wine and let it simmer for 5 minutes, scraping up any browned bits at the bottom of the pot.
8. Add the beef broth, tomato paste, herbs, and bay leaf.
9. Place the roast back in the pot and lock the lid.
10. Cook on high pressure for 20-30 minutes, depending on the desired level of tenderness.
11. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
12. Remove the roast and shred it using two forks.
13. Add the potatoes, carrots, and parsnips to the pot and cook on high pressure for 5 minutes, or until tender.
14. Return the shredded roast to the pot and stir to combine.

Nutritional Information:

• Calories: 450 per serving
• Protein: 30 grams
• Fat: 20 grams
• Carbohydrates: 40 grams

Dish Characteristics:

• Tender and flavorful Yankee pot roast
• Rich and savory gravy
• Vegetables that are tender yet still retain their texture

User Comments:

• "This is the best pot roast I've ever had! The meat was so tender and juicy, and the gravy was delicious."
• "I love how easy this recipe is to make. It's perfect for a busy weeknight."
• "The vegetables were perfectly cooked, not mushy or overdone."

Special Precautions and Tips:

• If you don't have dry red wine, you can substitute beef stock.
• You can add other vegetables to the pot, such as green beans or corn.
• Let the pot roast rest for 10 minutes before shredding it, to allow the juices to redistribute.