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Plated pot roast and sides

Pot Roast with Mushroom Gravy (Instant Pot)

A hearty comfort food for cold nights.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method

Ingredients
  

For Meat
  • 4 - 7.5 lbs. Chuck Roast
  • Cooking Oil
  • Salt & Pepper (to taste)
  • 1 cup Red Wine
  • 1 cup Beef Broth
For Cream of Mushroom Gravy
  • 12 oz. Shiitake Mushrooms (sliced)
  • 12 oz. Mini Portabella Mushrooms (sliced)
  • 1 small Shallot (minced, can substitute sliced green onions)
  • 1/2 cup Butter
  • 7.5 Tbsp. Flour
  • Salt & Pepper (to taste)
  • 1.5 cups Broth
  • 1.5 cups Milk
  • 2 cubes Chicken Bouillon
  • 1 packet Lipton's Onion Soup Mix

Equipment

  • 1 Instant Pot (8-quart size)
  • 1 Pot, for mushroom gravy (if making from scratch)
  • 1 Glass Lid for Instant Pot (optional, but nice)

Method
 

For Meat
  1. Sprinkle your meat generously with salt and pepper.
  2. Set Instant Pot to “Sauté” setting and sear your meat on all sides to brown it, using tongs or forks to flip it around to get all the sides.
  3. Set meat aside, then add 1 cup of red wine to deglaze and scrape off the fond.  Add meat back in, and add 1 cup of broth.
  4. Lock the lid on the Instant Pot, then switch over to the “Pressure Cook” setting, and set your timer for 1 hour.
Mushroom Gravy
  1. Cook the homemade cream of mushroom gravy, or have a can of premade cream of mushroom soup and a packet of onion soup mix ready.
  2. Prep mushrooms by removing stems from shiitakes, then slice the shiitakes and the mini portabellas.
  3. Melt ½ cup butter in a pot or large skillet.
  4. Add minced shallot (or sliced green onions) and sliced mushrooms to butter.  Sauté until veggies start to sweat and brown.
  5. Add 7-½ Tbsp. of flour and stir to coat everything.
  6. Add 1-½ cups broth (or braising liquid from pot roast) and 1-½ cups of milk, then stir.
  7. 1.     Add salt & pepper to taste, then a packet of Lipton’s onion soup mix.  Continue cooking to thicken soup.
Finishing Touches
  1. When the Instant Pot timer goes off, natural release for 10 - 15 minutes, then quick-release =.
    (You can experiment with these times to find out what you like best).
  2. Set the meat aside to shred/slice, then transfer to a serving dish (reserve braising liquid for other uses if you want to).
  3. Switch to the “Warm” setting and add mushroom gravy mixture.  Replace lid (or use glass lid) and allow to cook for 30 more minutes.
  4. Serve with your choice of sides, such as mashed potatoes and vegetables.