Instant Pot Tomato-y Pot Roast
I find that pot roast recipes are pretty similar. What is different about this one is the addition of tomato paste to the cooking broth. This makes a tomato-y pot roast with a very robust gravy.
Day 1, I serve it as a pot roast with the vegetables and gravy on the side. For Day 2, I chop the meat, mix it with the vegetables, and pour lots of gravy over it all. This transforms the pot roast into a stew.
This is a lovely fall / winter dish, using vegetables common in the cooler times of the year. I put the vegetables whole into the Instant Pot. This makes sure they are not overcooked.
If you are a fan of tomatoes, try this Tomato-y Pot Roast next time you make pot roast.
Instant Pot Tomato-y Pot Roast
Ingredients
For the Pot Roast
- 3-5 pound beef roast
- 1 cup diced onion
- 2 stalks celery, chopped
- 2 teaspoons chopped garlic
For the Dry Rub
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons dried crushed rosemary
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet Hungarian paprika
For the Sauce
- 1 6-oz can tomato paste
- 1/2 cup red wine
- 2 cups low-sodium beef broth
- 2 Tablespoons Worcestershire sauce
Veggies
- 1/2 pound whole baby carrots
- 1 pound whole mini potatoes
- 6 whole mini Vidalia (sweet) onions
- 16 oz whole mushrooms
- 2 leeks cut into 1 1/2 inch wide chunks
To make gravy
- 1/4 cup cornstarch mixed in 1/4 cup cold water
Instructions
- Cut the roast into 3 approximately equal sized chunks. Put the onion, celery, and garlic in the bottom of the Instant Pot.
- Mix the dry rub ingredients. Sprinkle all sides of the meat with the dry rub and press it in firmly with your hands. Or you can put the dry rub in a dish and dredge the meat pieces in the dry rub.
- Put the meat chunks into the Instant Pot on top of the veggies.
- Whisk the sauce ingredients together until well blended. Pour into the Instant Pot around the chunks of meat.
- Put the lid on the Instant Pot and set the vent to pressure. Press the Manual button and select high. Set the time for 25 minutes.
- When the cooking is complete, allow to sit for at least 10 minutes on a natural release. Push the vent to venting and wait until the button drops before removing the lid. Press Cancel.
- Add all the veggies to the Instant Pot on top of the meat. Close the lid, set the vent to Pressure. Press the Manual button and select high. Set the time for 10 minutes.
- When the cooking is complete, allow to sit for at least 10 minutes on a natural release. Push the vent to venting and wait until the button drops before removing the lid. Press Cancel.
- Use a slotted spoon to remove the veggies from the pot into a serving bowl. Use the same spoon to remove the meat chunks from the pot onto a serving plate.
- Mix the cornstarch into the cold water.
- Press Saute on the instant pot. When the broth begins to simmer, whisk the cornstarch mixture into the broth. Simmer for one minute as you continue to stir. Press Cancel. Put the gravy into a serving dish (a gravy boat, a 2 glass measuring cup, or other dishes with a spout).
Notes
You will need a 6 or 8 quart instant pot for this recipe.
We never eat all of this the first day. So after the meal, I like to chop up the meat into bite sized pieces, then put the meat and veggies in a bowl. I pour plenty of gravy over it and serve the next day as a stew.
