5mediumpotatoes(Yukon gold, washed and cut in chunks)
1stalkcelery(washed and cut in half lengthwise and then sliced)
1largesprig roasemary
1largesage leaf
1teaspoonoregano(dried)
Instructions
Open meat package and pat it dry with a paper towel. Salt and pepper both sides of the roast
Plug Instant pot in and press the sauté button. Let the IP heat up (the display will display "hot") and add olive oil and once that heats up add the roast fat side down. Sauté for 3 minutes and flip to the other side for another 3 minutes. Remove and set aside
Add wine and use a wooden spoon to scrape the bottom of the IP insert to deglaze. Make sure to get all the flavor crystals
Add the meat back into the IP, then add broth, onions, rosemary, sage and oregano
Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 60 minutes. Make sure the mode is normal and the pressure is high
Once the IP beeps, let it release the pressure naturally (this can take up to 30 minutes). The float valve or silver button will drop on the lid
Add carrots, potatoes and celery. Seal IP and make sure the venting knob is sealed the mode is normal and the pressure is high. Press pressure cook button and set timer for 10 minutes - the IP won't take as long to come to pressure this time
Wait 10 minutes before doing a quick release (see notes at how to do this)
Remove meat to a platter and take the vegetables out of the broth. Let the meat rest for 10 minutes before shredding or cutting into it
Take two forks and shred the meat however large or small you want it
Plate some meat and veggies and ladle on some gravy
Eat
Smile
Enjoy
Notes
Helpful Tips
According to this awesome guide from the people who made the Instant pot, allow 20 - 25 minutes of cooking time for your roast per pound. (This is for a roast that hasn't been cut into chunks).
The Instant pot takes a good 15 - 20 minutes to come to pressure. I do not include that time in the recipe timing but know that the meal will usually take 30 minutes longer than stated. The reason I don't add the time is because each recipe is different and it depends on how full the IP is.
After the meat has cooked for 60 minutes, you are going to let the IP release the pressure naturally. You won't have to don the oven mitt but make sure the silver pressure button has dropped down to its resting position before you remove the lid.
After the vegetables have been cooked, after 10 minutes, you can do a quick release on the IP. Make sure you stay safe by putting on an oven mitt before moving the venting knob from the sealed to venting position. Keep your hands and face away from the steam as it will scald you.
If your cut of beef is especially fatty, make sure to cut off as much fat as you can so you don't finish with overly fatty gravy.
I don't make a traditional 'gravy' with a flour slurry - so I call the juice and broth that is cooked with the meat 'gravy'. I prefer that over making a flour based gravy.
The meat and gravy freeze well. Just make sure to store them in airtight containers and mark the date when they go into the freezer.
Got a frozen roast? You can add 20 - 30 minutes to the initial cooking time.