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This looks awesome. Pot roast is a favorite.

https://pressureluckcooking.com/recipe/instant-pot-roast/

Begin with a couple of yellow onions…

…and slice ’em up longways into thick-ish wedges like this.

Now take a chuck or rump roast (a good marbled cut) and set it on the counter.

It’s time to make our amazing seasonings. Mix together some kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder…

…and then lay it on a plate…

…so that we can easily rub the entire roast in it…

…making sure all the edges are fully coated in the seasonings.

Now let’s go to the Instant Pot and add in some olive oil…

…and give it some heat for a few moments.

Place the roast in the heated oil in the pot and sear it for about a minute on one side…

..and then flip it over so both sides get some searing love.

When done searing, transfer to a plate and set aside for the time being.

Now back to the pot. You’ll see it will likely be a bit caked with lots of the seasonings stuck on the bottom from the searing of the meat. We want to change that.

So we’ll add in a little butter…

…and use a wooden or plastic mixing spoon to deglaze/scrape the entire bottom of the pot to get as much as the seasoning remnants up as possible. Some will still want to stay on and that’s fine because…

…we’re going to add in our onions.

Once the onions are in the pot, they will release water and the deglazing will become even easier (so continue scraping the bottom of the pot while cooking the onions).

After a few moments of stirring the onions and deglazing, add in some sliced garlic…

…and some Worcestershire sauce.

And allow to cook for a few moments as you continue deglazing. By now, all the previous spice remnants should have pretty much gotten up from the bottom of the pot which is good because we really want the bottom of the pot to be as smooth as possible.

Now place the trivet (that came with your Instant Pot) on top of the onions, with the handles facing up…

..and place the roast on top of the trivet, fatty side-up (this will allow the juices from the fat to coarse through the meat as it cooks).

Top it off with some big, beautiful, sliced Portobello mushrooms.

Than take some beef broth and pour it over everything in the pot…

…as well as a good, dry red wine (the kind you would drink. No cooking wine here).

And what’s a pot roast without some baby potatoes?! For an amazing tip to have the potatoes retain their texture and form while ALSO remaining perfect to the bite. Instead of placing them directly in the pot…

…wrap them in foil! (Do this securely)

And then take some baby carrots…

…and so the same thing.

Place each set of wrapped veggies on top of everything in the pot and make it fit…

…so it looks like this when done. (Note: I did this in a 6qt using a 3 lb roast and everything fit PERFECTLY. SO if you have an 8qt, you can use and even larger roast).

Secure the lid and cook at high pressure for a little while.

When done, remove the foil pouches with tongs and set aside.

And then remove the trivet with the roast on it (aren’t you glad you had those handles up so you can do this easily?)…

…and then flip it on top of a cutting board…

…and allow that beautiful roast to cool for a few as we focus on perfecting that unbeatable sauce. Give the Instant Pot some heat again so that the sauce begins to bubble.

To thicken the sauce, create a cornstarch slurry by adding equal parts cornstarch…

…and water…

…and then mixing together until nice and smooth.

Open the foiled potatoes…

…and carrots…

…and dump them in the pot.

Let them simmer in the sauce as it bubbles for a minute.

Now we’ll add in the cornstarch slurry…

…and immediately stir the sauce which will serve as a thickening agent.

You may also add in a packet of gravy mix (any flavor of your choice but this one works very nicely)

Stir it in and after it bubbles for a minute and turn the pot off.

As the bubbles die down, you’ll see the sauce will have thickened up a bit to the perfect consistency and flavor! (I’m just letting you know, this burgundy beef sauce is going to become an addiction).

Now back to our roast.

Take a good knife and slice it up…

…into about 1/4″ thick slices (it should cut very easily).

Then, take each slice, and cut it into chunks…

…(can we just look at how beautiful and tender this roast is?)…

…and add all the sliced meat to the sauce in the pot.

Stir it up real good for a few minutes so the pot roast soaks in some of that incredible gravy/sauce…

…and then transfer to a serving bowl…

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