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Instructions |
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Set the Instant Pot to Saute, when hot add olive oil. Season Roast
generously with salt and pepper. Sear roast until browned on all
sides.
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Add Onions and Carrots and cook for 10-minutes stirring occasionally.
Deglaze pot with red wine, scraping the bottom of the pot to loosen
juices. Add the Beef Stock, rosemary, garlic and thyme and put Roast
back in the pot.
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Lock Lid and close vent. Put pot on Manual or Pressure Cook and set
time for 60 Minutes on High.
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When pressure cooking is complete, allow the instant pot to naturally
vent for 20 minutes. Relive Pressure by opening the vent after 20
minutes. After opening, carefully skim off as much of the fat from the
top of the roast before disturbing the roast.
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| Serving
Suggestions |
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Serve with Mashed Potatoes
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Originally Submitted
7/31/2019
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