A pot roast as shorthand for browned meat cooked in a pot with root vegetables dates to the late 19th century, according to Yankee magazine. This ultimate comfort food is easy, although time-consuming, to prepare. And for many of us, the smell that permeates the kitchen while it cooks means “home.”
This was my mother’s go-to Sunday dinner while I was growing up. I don’t recall if it was a winter-only dish, but given how short winter is in the deep south, that’s doubtful. Her’s, of course, was oven-roasted in a cast-iron frying pan. The gravy, made with pan drippings and flour.
This “gravy” is hands-down the best I’ve ever tasted. And it’s gluten-free. Plus it’s packed with vitamins and nutrients because it’s pureed root vegetables!
Pot Roast with Root Vegetables in Instant Pot
Traditional pot roast with untraditional gravy (gluten-free to boot!).
Ingredients
Equipment
Method
- Pull the roast apart at its natural seam and trim any large knobs of fat. Tie the meat into a loaf shape for even cooking.
- Sprinkle with 1T salt and let stand an hour at room temperature.
- Season the roast generously with Mrs. Dash and some crushed black pepper. Press it into the meat.
- While meat is resting, chop the vegetables. Be sure to keep the two sets separate.
- Heat 2T olive oil in your Instant Pot set on sauté; brown meat on all sides.
- Turn Instant Pot off.
- Remove meat from pan. Add 1-2T olive oil and the chopped onions; cook until softened. Then add garlic. Add chopped carrots and celery; cook, stirring occasionally, about 5 minutes. Add potatoes. Remove vegetables. Deglaze with red wine (1/3 cup).
- Add 1 cup of beef stock and 2/3 cup of wine to the pot as well as 1/4 cup Worcestershire sauce, 1/4 cup sherry wine vinegar and 1 T tomato paste.
- Add vegetables to the pot. Nestle meat on top. Seal.
- Pressure cook for 45 minutes on high. Allow the Instant Pot to naturally vent for at least 10 minutes, then complete venting.
- Remove roast to cutting board; tent with foil. Remove vegetables with a strainer and transfer to VitaMix or blender. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf.
- Turn to vegetables for eating (the second set). Put chopped/quartered vegetables in a plastic bag with 2 T oil and season with salt and pepper and Mrs. Dash. Ensure there is a half-inch of liquid in the Instant Pot.
- Put Instant Pot on saute and add onions. Then add carrots and potatoes. Sprinkle with Mrs Dash. Cook one minute. Add one cup beef stock.
- Set pressure for 5 minutes. Quick release, then place veggies in serving bowl; cover.
- To make gravy, allow liquid to set for at least 5 minutes, then skim off any fat. Add beef broth needed to bring liquid to 3 cups. Place liquid in blender and puree about 2 minutes. Transfer to medium saucepan and bring to a simmer.
- Remove twine from roast and slice against the grain into 1/2-inch thick slices.
- While roast rests, add remaining 1/3 c of wine to sauce; season to taste. Spoon half sauce over meat. Serve with vegetables.
Notes
Cooks Illustrated recommends two beef broths: College Inn (available at Walmart) and Rachael Ray (mail order). I use Pacific. Here’s what you want to look for on the label:
- If water is the first ingredient, run away! Beef stock should be the first ingredient.
- Best: concentrated beef stock. Second best, having both beef stock and beef extract in the ingredient mix.