Beef Pot Roast

This is no ordinary pot roast. Two things make it delicious: a cup of red wine added to the broth, and using the Instant Pot instead of a slow cooker. I've tried this recipe in a slow cooker, and the meat does not get nearly as tender. If you haven't yet purchased an Instant Pot, I highly recommend you do. Pressure cooking meat is fast and so delicious! To prevent the vegetables from getting overcooked during pressure cooking, keep them large. For example, a medium potato should be cut into only about 6-8 chunks.

Beef Pot Roast

3 pounds chuck roast, excess fat removed, and cut into about 6-8 large pieces
2 teaspoons sea salt
2 teaspoons dried thyme
1 teaspoon black pepper
MCT oil
6-8 cloves of garlic, minced
2 tablespoons Worcestershire sauce
1 cup beef broth or beef bone broth
1 cup red wine
4-5 medium Yukon gold potatoes, peeled and cut into large cubes
1 medium to large yellow onion, chopped small
4 large carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks

Season the meat with salt, thyme and black pepper. Select Saute on the Instant Pot and adjust to Normal. Drizzle a little MCT oil in the pot and wait for it to warm. Add seasoned meat and garlic to the pot; cook until slightly brown on all sides. Press Cancel. Add Worcestershire sauce, beef broth and wine to the pot. Secure the lid and close the pressure release valve. Select Pressure Cook and adjust to high pressure. Cook for 45 minutes. When cooking time is complete, use a quick release to depressurize. Add the potatoes, onions, carrots and celery to the pot; stir to combine. Secure the lid and close the pressure release valve. Select Pressure Cook and cook at high pressure for 12 minutes. When cooking time is complete, either allow the Instant Pot to naturally depressurize, or use a quick release.