Cold winter, and not enough daylight hours? Warm up in no time with our take on a classic pot roast, now made faster with a modern pressure cooker: a White Oak Pastures Pot Roast, Instant Pot edition.
This recipe is for a 3lb cut of grassfed beef, adjust accordingly.
- 3 lb. White Oak Pastures grassfed beef rump roast or any grassfed beef roast
- Salt and pepper, to taste
- 1 1/2 tablespoons oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup red wine (don’t forget some for the cook, if you’d like!)
- 1/4 cup flour
- 3 cups stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 1/2 pounds baby potatoes
- 4 large carrots, cut length-wise and into 2-inch pieces
- chopped parsley for garnish
- Set a 6-qt Instant Pot (or equivalent) to the high saute setting.
- Season beef with 1 tablespoon salt and 1 teaspoon black pepper.
- Add oil; add beef and brown each side evenly (about 2-3 minutes per side); set aside.
- Add onion, and cook until translucent (about 2-3 minutes). Stir in garlic and tomato paste until fragrant, about 1 minute.
- Stir in red wine; scrape any browned bits from the bottom of the pot.
- Stir in stock, Worcestershire. Gradually whisk in flour.
- Add in thyme, rosemary, bay leaves, potatoes and carrots. Top with beef. Select manual setting; adjust pressure to high, and set time for 60 minutes. When finished, quick-release pressure according to manufacturer’s directions.
- Remove beef, potatoes and carrots from the Instant Pot; shred beef, using two forks. Taste for salt and pepper.
- Serve beef, potatoes and carrots with juices immediately.