This Instant Pot Sunday Pot Roast with “faux gravy” is so savory and satisfying! I got lucky and found dried wild foraged Oregon porcini mushrooms at the store (rare find here in Hawaii – don’t ask me how much I paid for them lol), but you can use any mushrooms you would like fresh or dried. To make the “faux gravy” just blend a portion of the vegetables and liquid prior to serving.
When making the faux gravy you can alter the amount of vegetables and liquid based on how thick you want your “gravy” to be.
For an extra boost of nutrition serve with cauli-mash or regular mash made with chicken bone broth and grass-fed butter.
Don’t throw away the leftover liquid, as it is super nourishing & nutrient dense and makes an excellent base for soup later in the week!
Ingredients
- Your choice of 8 ounces sliced fresh mushrooms or 1.5 ounces of dried mushrooms
- ¾ cup boiling water (If using dried mushrooms)
- 2 tablespoons of cooking fat of choice
- 3-4 pound chuck roast
- salt & pepper to taste
- 14.5 ounce can of diced tomatoes
- 2 garlic cloves minced
- 3-4 large carrots, peeled and cut in few large pieces
- 3 celery stalks roughly chopped
- 1 bunch of thyme sprigs
- 2 bay leaves
- 1 onion, peeled and cut in fourths
- 2 cups beef bone broth
- ¾ cup of red wine
Instructions
- Cut stems off fresh mushrooms and slice. (Save and freeze the stems to use later when making bone broth). OR if using dried mushrooms place the dried mushrooms in a bowl and cover with ¾ cups of boiling water. Let rehydrate for approximately 15-20 minutes while you proceed with the remaining steps. Once rehydrated chop roughly.
- Mince the garlic, peel and cut the carrots, roughly chop celery, and cut the onion in quarters. Keep all of the pieces large to avoid turning them into mush during cooking.
- Turn on your instant pot and set it to "saute". Season your roast generously with salt & pepper. Add cooking fat of your choice. Sear the roast until golden brown on all sides.
- Arrange carrots, onion, celery, garlic, mushrooms (with liquid if using dry), bay leaf and thyme in the Instant Pot around the roast.
- Pour tomatoes, bone broth, and red wine over the roast and vegetables in the Instant Pot.
- Seal the Instant Pot according to manufacturer’s directions and set on manual high pressure for 50-60 minutes. 50 minutes for a 3-pound roast 60 minutes for a 4-pound roast. After the time is up let pot naturally release for 15 minutes and then turn vent to venting release position.
- Remove roast to a cutting board and slice.
- To make faux gravy transfer approximately half of the vegetables and 2 cups of the liquid into a small pot and blend with an immersion blender.
Notes
When making the faux gravy you can alter the amount of vegetables and liquid based on how thick you want your “gravy” to be.
For an extra boost of nutrition serve with cauli-mash or regular mashed potatoes made with chicken bone broth and grass-fed butter.
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