Enjoy mouthwatering pot roast, even after a long day at the office, with this easy recipe. Here’s how: Hit saute button on your Instant Pot and let the liner pot get good and hot for a few minutes before adding about 2 tablespoons canola oil. While pot heats up, rub all sides of a boneless beef chuck roast (2.5 to 3 pounds) with salt, pepper and spices you like. I used Penzey’s Quebec Beef Spice. When a couple drops of water sizzle in the oil, add the roast and brown all sides for about 3 minutes per side. When you have a nice sear on that roast, remove from the pan with tongs, and set aside. Add 2 cups chopped sweet onion (big chunks!) and 3 or 4 cloves of minced garlic. Saute for about 5 minutes until onion begins to get translucent. Add a little bit of beef broth to the pan to deglaze the beef bits from the bottom, then add 1-3/4 cups of beef broth and 1/2 cup red wine to the pot. Stir well, then put the roast back in the pot. Add a few sprigs of fresh thyme. Turn off the pot, secure the lid (with the rubber ring securely in place) and set the pot, with valve set to SEALING, to Pressure Cook on High (or Manual if you have a Lux model) for 1 hour. When pressure cooking is complete, use a quick release to vent the steam. Remove the lid, add about three cut-up carrots, a handful of fresh green beans, some chopped Swiss chard if you like, and diced potatoes. Set to Pressure Cook High (or Manual) for 10 minutes. When cooking is complete, allow a natural release for 10 minutes. The meat should be falling apart, tender and juicy, and the vegetables will be completely cooked. Serve with a nice green salad. ENJOY!
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