Delicious Instant Pot Pot Roast

Directions

Grind bay leaf, thyme, cloves, peppercorns, and salt to a fine powder in a spice grinder. Grind until the mixture becomes a fine powder. Transfer to a small bowl, mix in garlic slices. Poke 18 ½-inch-deep slits in the roast with a paring knife, stuff each slit with a garlic sliver. Rub remaining spice mixture over the meat.

Heat the vegetable oil in a large instant pot over medium-high heat. Add pot roast in the pot and brown thoroughly on all sides, keep the heat to allow the fat sizzle but not smoke, 14 to 16 minutes. Transfer the meat to a pate.

Add the onion, finely chopped carrot, and celery to the fat, cook until slightly softened about 3 minutes. Pour in the beef stock and sherry if using, and place the roast in the stock. Cover the instant pot, and secure the lid. Cook for 1 hour.

When the pressure is released, gently take off the lid. Test the roast with a fork, and it should be tender. Remove the meat and wrap with foil. Set aside.

Add the potatoes and carrot chunks to the instant pot. Cover the pot with the lid securely. Cook for another 5 minutes. Release the pressure right away carefully. Remove the lid, and transfer the potatoes and carrot chunks to a large serving platter, and again cover with foil to keep warm.

Puree the remaining juices in the pot with a blender or a food processor.

Thinly slice the pot roast, and place the slices in the middle of the platter surrounded with potato and carrots. Spoon some gravy over the meat. Serve the remaining gravy in a gravy boat with the meal.