INSTANT POT RED WINE POT ROAST

Turn Instant pot to “Saute”mode and heat oil.
Add roast and season one side with salt and pepper and sear it.

Then, flip it over and season the other side with salt and pepper and sear it.
Sear and brown the sides of the roast too.
Add broth, red wine, onion, garlic, paprika, parsley, oregano, thyme, tomato paste, bay leaf.
Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the time for 60 minutes.

When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “Venting.”
Open the lid and add carrots and potatoes (optional).
Put the lid on again and turn the valve to “Sealing” and select “Manual” mode and set the time for 10 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “Venting.”
Open the lid and shred beef with 2 forks. Enjoy!
NOTES

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

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