Instant Pot Pot Roast with Carrots and Potatoes | Valerie's Kitchen

Name: Instant Pot Pot Roast with Carrots and Potatoes | Valerie's Kitchen
Ingredients: 3 1/2 to 4 pound beef roast; 3 tablespoons olive oil, (divided); 1 cup diced onion; 2 teaspoons minced garlic; 2 tablespoons tomato paste; 1/2 cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot); 2 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 4 carrots, (peeled and cut into large 2" to 3" chunks); 1 1/2 pounds whole baby potatoes; 1 1/2 teaspoons sea salt; 1 1/2 teaspoons dried crushed rosemary; 1 1/2 teaspoons dried thyme; 1 teaspoon fresh ground black pepper; 1 teaspoon granulated garlic or garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1 to 1 1/2 cups water, (or as needed); 2 tablespoons cornstarch; 2 tablespoons cold water

"This tender Instant Pot Pot Roast with carrots and potatoes and a luscious, flavorful gravy is just what is in order for the cooler fall and winter months...."

INGREDIENTS

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3 1/2 to 4 pound beef roast

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3 tablespoons olive oil, (divided)

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1 cup diced onion

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2 teaspoons minced garlic

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2 tablespoons tomato paste

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1/2 cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot)

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2 cups low-sodium beef broth

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1 tablespoon Worcestershire sauce

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4 carrots, (peeled and cut into large 2" to 3" chunks)

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1 1/2 pounds whole baby potatoes

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1 1/2 teaspoons sea salt

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1 1/2 teaspoons dried crushed rosemary

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1 1/2 teaspoons dried thyme

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1 teaspoon fresh ground black pepper

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1 teaspoon granulated garlic or garlic powder

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1 teaspoon onion powder

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1/2 teaspoon paprika

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1 to 1 1/2 cups water, (or as needed)

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2 tablespoons cornstarch

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2 tablespoons cold water

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