Sometimes I need a flavor change. I tend to stick to Cajun Seasoning for EVERYTHING which tastes great, but I wanted to experiment with some different herbs. We purchased a rosemary tree around Christmas time and I LOVE the aroma from rosemary. So that with a bit of thyme and red wine, I created the most elegant pot roast in my Instant Pot. My hubby just couldn’t get enough of it and it perfumed the whole house!
A few notes:
For those who don’t want to use Wine to ship, feel free to use more stock but I would add 1-2 tablespoons of a good worcheshire sauce OR coconut aminos for extra flavor. I personally don’t drink wine or alcohol but I LOVE to cook with it. Seriously, it adds such a depth of flavor. If you are watching carbs, there is only about 5 carbs in 3/4 cup of red wine which is pretty darn good. Enjoy these carbs as they will flavor your meat beautifully! Oh, and drink the gravy…. it’s amazing!
Don’t have stew beef?? Simply cut up your favorite roast into 1-1/2″ cubes. I have not been successful yet making a whole roast in the Instant Pot quickly so cutting up roast has been my go to. It takes a little time but well worth it.
The arrowroot powder makes the gravy thicker than Au Jus. If you still want thicker gravy once pot roast is done, turn to saute’ and take 1 tablespoon of cold water and mix with 1 tablespoon arrowroot powder. Stir together well then stir into pot roast. The gravy will thicken immediately.
I hope you enjoy! Tell me, what recipe are you looking for an IP version?
Side note: The abbreviation “IP” stands for Instant Pot.
Depending of how big a meat eater you are, this should serve 2 adults and 2 children. This recipe can be easily doubled (If doubling, cook for full 40 minutes and natural release in IP for full 10). It will take a few batches to brown the meat but DON’T skip this step! So much flavor comes from browning the meat.
- 1 to 1-1/2 lbs. stew beef (or beef chuck roast cut into 1-1/2" cubes) (I used 1.3 lbs)
- 2 tablespoons Cajun Seasoning or favorite all-purpose seasoning
- 2 tablespoon arrowroot powder
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 5 large cloves of garlic, finely chopped
- 1 to 1-1/2 dried teaspoons thyme
- 1 teaspoon finely chopped dried rosemary
- 4 oz. baby carrots (optional)
- 3/4 cup red wine (or extra stock*)
- 3/4 cup stock (beef or chicken)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
Turn Instant Pot to "Saute." Add olive oil. GENEROUSLY season stew beef with cajun seasoning in a large bowl. (I used 2 tablespoons of my Cajun House Seasoning for 1.3 lbs of meat.) Then add arrowroot powder and stir well until meat is evenly coated.
Add meat to hot oil and brown 2-3 minutes on 2-3 sides. Due to the size of the Instant Pot, it will take 2 batches to brown the meat. (To speed up this process, I browned half the meat in the IP and the other half in a large frying pan on medium heat. Once it was ready to be added back to the IP, I used the stock to deglaze the pan to get all the good stuff off the frying pan into the IP.)
Once seared, add all meat back to Instant Pot along with onions and garlic. Stir and saute for 2-3 minutes. Then add thyme, rosemary, salt, pepper, cayenne pepper, wine and stock. Stir well. Close lid on IP and make sure pressure valve is closed. Turn off IP and then press "Stew" option. Set timer for 35 minutes. Patiently wait for timer to go off as your house fills with happiness. Allow 5-8 minutes to natural release before releasing remaining pressure.
Carefully open lid and taste. Add extra salt if needed.
Serve with my Faux "Potatoes" (recipe coming up very soon)!
*If using extra stock and no wine, cut back on salt a bit and taste at the end to see if more is needed.
- Crock Pot Version: Follow all directions above for searing meat. Once meat is seared, add meat and remaining ingredients to Crock Pot. Cover and cook on high for 4-6 hours, or until tender.