Pot Roast

By: Campbell's®

Pot Roast
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Nutrition Values Per Serving : Calories 451, Total fat 18.8 g, Saturated fat 5.7 g, Cholesterol 133 mg, Sodium 489 mg, Total carbohydrate 26.0 g, Dietary fiber 3.5 g, Protein 42.4 g, Vitamin A 1,116 %DV, Vitamin C 15 %DV, Calcium 5 %DV, Iron 27 %DV","*Manual and Pressure Cook buttons are interchangeable "]
cuisine icon Keywords
1-2 hours, 6 servings, american, boneless beef chuck roast, can campbell’s® condensed cream of mushroom soup, contributed, cook 70 min, dinner, dry red wine, easy, instant pot beef recipes, instant pot recipes, large carrots, large onions, main course, modern, prep 15 min, pressure cook, pressure cooker recipes, sauté, sprigs fresh thyme leaves, vegetable oil, whole baby red potatoes or medium red potatoes

prep icon Prep Time
15 min
cook icon Cook Time
70 min

serving icon Servings
6 servings
Ingredients
  • 2 1/2 lbs boneless beef chuck roast
  • 1 tbsp vegetable oil
  • 1/2 cup dry red wine
  • 2 large Onions
  • 5 large carrots
  • 1 lbs whole baby red potatoes or medium red potatoes
  • 2 sprigs fresh thyme leaves
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup
Instructions
  • Cut the beef in half crosswise (for quicker cooking), then season with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides. Remove the beef from the pot. Add the wine and cook, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel.
  • Layer the onions, carrots, potatoes, thyme and beef in the Instant Pot®. Spoon the soup over the beef (the order is important, so don't stir until after the cooking is done).
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 45 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.
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