The Absolute BEST Instant Pot Roast

This was an AMAZING roast - Mark said the best we have ever done. I think you could season it with whatever seasonings you want but the worcestershire ingredients down really make it. Also, putting each of the vegetables into their own foil packet and placing on top of the roast mean the veggies are cooked the PERFECT amount (not mushy). It has a lot of liquid so can be served in a bowl (like a stew) with bread or, you can use a slotted spoon and dish up the pieces without as much juice. This would also be amazing served over mashed potatoes.

Ingredients

3-5 lb chuck or London Broil roast MARBLED3 to 5 lb chuck or London Broil roast MARBLED
2 tsp of Lawry's seasoned salt2 tsp of Lawry's seasoned salt
1 tsp Montreal steak seasoning1 tsp Montreal steak seasoning
2 tsp of garlic powder2 tsp of garlic powder
2 tbsp of extra virgin olive oil2 tbsp of extra virgin olive oil
1 tbsp of salted butter1 tbsp of salted butter
2 yellow onions, sliced longways into thick wedges2 yellow onions, sliced longways into thick wedges
2 tbsp of Worcestershire sauce2 tbsp of Worcestershire sauce
6-8 oz of Portobello mushrooms, sliced6 to 8 oz of Portobello mushrooms, sliced
2 cups of beef broth2 cups of beef broth
1 cup of a dry red wine (cheap cooking wine is fine)1 cup of a dry red wine (cheap cooking wine is fine)
3 tbsp of cornstarch + 3 tbsp of water to form a slurry3 tbsp of cornstarch + 3 tbsp of water to form a slurry
1 oz packet of any beef gravy or au jus flavor1 oz packet of any beef gravy or au jus flavor
VEGGIES TO BE WRAPPED IN SEPARATE FOIL:subheading: VEGGIES TO BE WRAPPED IN SEPARATE FOIL:
4 large carrots, sliced4 large carrots, sliced
1 lb of baby red potatoes, quartered1 lb of baby red potatoes
Any other veggies of your choosing - wrapped in separate foilAny other veggies of your choosing - wrapped in separate foil

Steps

Rub the roast all over with the seasoningsRub the roast all over with the seasonings
Add the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plateAdd the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1 to 2 mins on each side. Remove the roast when done searing and set aside on a plate
The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to itThe bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2 to 3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everythingPlace the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.
Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick releaseSecure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few momentsOnce the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.
Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.
Slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stirSlice up the pot roast against the grain in strips about ¼ inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
Serve on a plate or in bowls with some crusty bread (for soaking up the sauce) or over Garlic Mashed Potatoes