Instant Pot Pot Roast With Garlic Mashed Potatoes

This is a sexy pot roast. I know what you're thinking: "Kate- pot roasts may be the least sexy food. This is ludicrous!" Well, let me assure you that this is a pot roast for the ages. It is like the grown up, R-rated version of the pot roast that your grandma throws in the crock pot and slops on your plate eight hours later. Pair this with a Zinfandel and tell me you disagree. You simply cannot.

Instant Pot Pot Roast With Garlic Mashed Potatoes

Serves: 6

Active Time: 30 minutes

Cook Time:50 minutes

Total Time: 1 hour, 10 minutes

INGREDIENTS

For The Pot Roast:

• 3 lbs. chuck roast
• Salt and pepper to taste
• 1 1/2 tbs. vegetable oil
• 1 yellow onion chopped into large chunks
• 4 cloves garlic, minced
• 2 tbsp. tomato paste
• 1/2 cup wine pairing (dry red wine)
• 3 cups beef stock
• 2 tsp. Worcestershire sauce
• 1 tbsp. soy sauce
• 2 anchovey fillets. finely chopped (optional)
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 4 large carrots chopped into large chunks
• 2 1/2 tbsp. cornstarch

For The Mashed Potatoes:

• 4 lbs. russet potatoes
• 5 tbsp. salt
• 2 cups whole milk
• 12 tbsp. (1 stick) butter, cut into 2 tbsp. chunks
• 4 cloves garlic, minced
• Salt and pepper to taste

DIRECTIONS:

For The Pot Roast:

1. Set a 6-qt Instant Pot to the sauté setting and add vegetable oil. Season the chuck roast liberally with salt and pepper and add this to the heated instant pot. Sear each side until browned (about 2-3 minutes per side.) Remove beef from the Instant Pot and set aside.

2. Add onion to the Instant Pot and cook, stirring frequently until softened, about 3 minutes. Stir in garlic and tomato paste and allow this to cook until fragrant (about 1 minute.) Turn off the sauté setting.

3. Deglaze the Instant Pot with red wine and scrape any browned bits from the the bottom of the pot. Then add the beef stock, Worcestershire sauce, soy sauce, anchovy fillets, thyme, rosemary and bay leaves. Stir to combine. Add the beef back into the Instant Pot.

Note: If you would like to use whole potatoes instead of mashed potatoes, also add 4 red potatoes, cut into 2 inch cubes at this point.

4. Set the instant pot to pressure cook and set the time to 45 minutes. When finished cooking, quick-release according to the manufacturer’s directions.

5. Add carrots and set the Instant Pot back to pressure cook. Set the time for 10 minutes. When finished cooking, quick-release according to the manufacturer’s directions.

6. Remove the beef and carrots from the instant pot and shred beef using 2 forks.

7. In a separate bowl, mix together the corn starch with equal parts cold water and whisk until no clumps remain. Select the sauté function on the Instant Pot and bring liquid to a boil. Add the cornstarch slurry slowly. Stirring frequently, allow the liquid to boil until it is slightly thickened (about 3 minutes.)

8. Serve beef and carrots over top of the garlic mashed potatoes shown below and smother in the delicious gravy left in your Instant Pot.

For The Mashed Potatoes:

1. Peel potatoes and cut them into 2 inch chunks. Rinse the potato chunks in a colander for about a minute or until the water runs clear. This is to rinse off excess starch and keep the potatoes fluffy once they are cooked.

2. Place potatoes in a large stockpot full of water and add salt. Bring the water to a boil with the potatoes over high heat. Bringing the water to a boil with the potatoes already in helps them to cook evenly. Allow the potatoes to boil for about 15-20 minutes or until they are very tender.

3. Meanwhile, heat the milk, butter and garlic over medium heat until the butter is melted.

4. Drain the potatoes into a colander and rinse again for about 30 seconds to rinse any remaining starch. Using a potato ricer or a potato masher, mash the potatoes in a large pot. Add the milk/butter/garlic mixture to the pot and stir to combine. Season with salt and pepper to taste.

Old Vine Zinfandel

MY RECOMMENDATION:

Scarlet Path Old Vine Zinfandel- Find it at Aldi

WHY IT WORKS:

• Old Vine Zinfandel is actually called “Old Vine” for the exact reason that you would think- it comes from old grape vines. In order to be categorized as old vine, the vines should be at least 50 years old, but some are much older than that.

• Zinfandel produces a rich, full bodied red wine that is typically very high in alcohol.

• It is often times very fruit forward with notes of dark fruit such as blackberry, plums and black cherry, and red fruit such as strawberries and raspberries. It also frequently has notes of baking spices, vanilla and tobacco.

• Zinfandel pairs well with this pot roast because it is a lower acid wine with bold, rich flavors. This compliments the heavy beef flavor of the pot roast. The fruit notes also nicely compliment the sweetness of the carrots.