My Instant Pot Yankee Pot Roast is a delicious, Whole30-friendly fall supper! Leftovers freeze well so it's a perfect meal for busy families!
1 2/3 kg
Beef, chuck, shoulder
2 medium leek(s)
(white and light green ends only; cleaned; trimmed; and thinly sliced)
1 medium stalk(s)
(smashed and peeled)
Tomato paste, canned
(aged; (but not the super expensive stuff))
Porcini mushroom, dried
Bone broth, Organic
(or chicken stock)
(cut into 1-inch pieces)
Parsley, Italian, fresh
Pat the roast dry with paper towels, and season it with 2 teaspoons kosher salt and a few generous grinds of pepper.
Press the “Sauté” button on your Instant Pot and add 1 tablespoon of ghee to the cooking insert. Once the fat’s melted, sear the roast until evenly browned, about 3 minutes per side. (Yes, you can skip the searing if you’re too busy—it will still taste good.) Transfer the beef to a platter.
Add the remaining tablespoon of ghee in the now-empty insert, and toss in the finely chopped leeks, celery, and carrots along with a pinch of salt. Sauté the vegetables until softened, about 5 minutes.
Add the garlic and tomato paste. Stir for 30 seconds or until fragrant.
Pour in the vinegar, and scrape up all the browned bits on the bottom.
Nestle the roast back into the Instant Pot, and throw in the porcini mushrooms and thyme. Add the broth.
Lock the lid. Make sure the valve on the lid is in the sealed position. Press “Manual” or “Pressure Cook” and set the cooking time to 75 minutes under high pressure.
When it’s finished cooking, allow the pressure to drop naturally (about 20 minutes). Take off the lid and stab the roast to make sure it’s fork-tender. If the meat is still tough, cook under high pressure for another 10-15 minutes and let the pressure drop naturally.
Fish the roast out of the pot and lightly tent with foil. Skim the fat off the top, if desired. Taste the sauce, discard the thyme, and adjust the seasoning if needed. Then, add the carrot slices to the Instant Pot. Cover and cook the carrots under high pressure for 3 minutes.
Meanwhile, slice the chuck roast against the grain into ½-inch slices. When the carrots are done cooking, vent the pressure manually. Ladle the sauce and carrots over the pot roast. Top with Italian parsley.
If you’re serving the pot roast later, you can stop before adding the carrot chunks in the step above. Refrigerate the roast for up to 4 days or freeze it for up to 3 months. When you’re ready to eat, take the hardened fat shell off the top of the sauce, and cook under high pressure for 10 minutes. Release the pressure manually. Add the carrot chunks and cook for 3 minutes under high pressure. Release the pressure manually (again). Finish by slicing the roast and topping with the sauce and carrots. Garnish with Italian parsley.
Serve with roasted veggies and Garlic Cauliflower Mashed “Potatoes”!