Beer & Mushroom Instant Pot Pot Roast
Beer & Mushroom Instant Pot Pot Roast! This delicious pot roast is made in your Instant Pot in only 2 hours and you have fall apart, tender roast beef!
Servings: 6 servings
Calories: 324kcal
Equipment
Ingredients
- 1 4lb chuck or blade roast, strings and packaging removed
- 2 tablespoons olive oil
- 1 white onion chopped
- 2 stalks of celery chopped
- 1 tablespoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 330ml bottle of beer
- 1 10.75 oz. can of cream of mushroom soup
- 1 9-10 oz. can of mushrooms, drained well (see notes for fresh mushrooms)
- 1 package of onion soup mix
Instructions
- Press the saute button on your Instant Pot and add the olive oil. Brown the roast on all sides in the oil. Turn off the saute function.
- Add in all of the vegetables.
- In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined.
- Pour over the roast.
- Press your Meat/Stew button and cook at high pressure for 120 minutes.
- You can manually release the steam or let it naturally release. With a roast like this the extra time won't hurt it with the natural release.
- Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
- Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
- Shred the roast beef and serve with gravy.
Notes
If you want to use fresh mushrooms you will have to fry them up first to get rid of moisture, or your gravy will be too thin.
Nutrition
Calories: 324kcal | Carbohydrates: 2g | Protein: 29g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 158mg | Potassium: 567mg | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2.2mg | Calcium: 37mg | Iron: 3.2mg