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Taste of Home Italian Pot Roast




Source of Recipe


My version of a recipe on the Taste of Home website.


Recipe Introduction


I made some changes in order to do this in the Instant Pot. I didn’t have any canned tomatoes, but I did have tomato soup, so I Googled “pot roast and tomato soup” and this came up. The original recipe called for onion soup mix, which I was out of, so I put together a version of that. What follows is my version.


Recipe Link: https://www.tasteofhome.com/recipes/homemade-italian-pot-roast/

List of Ingredients




1 boneless chuck roast (3 lb.), cut into 4 pieces
Salt & Pepper
2 T. olive oil
1 can condensed tomato soup
1 2/3 c. water + one soup can full of water
1 t. Worcestershire sauce
1 envelope onion soup mix OR
1 envelope beef gravy mix
1/2 t. dried parsley
1/2 t. pepper
3 T. dried minced onion
1/2 t. paprika
1 1/2 t. Penzey’s Tuscan Sunset or Italian seasoning
1 garlic clove, minced
Bisto, if needed


Recipe



Set the IP to “sauté” and add 2 T. olive oil. Season the meat with salt and pepper. When the oil is hot, add the pot roast and cook for 4-5 minutes on each side (you want a good crust). When nicely browned, remove from the IP and place on a plate and hit “cancel” on the IP.

Add the remaining ingredients – except for the Bisto – to the IP and mix well. Add the meat back in and turn to coat. Put the lid on the IP and set it to “Pressure Cook” on HIGH for 50 minutes. Let release naturally for 10 minutes, then do a quick release. Place the meat on a platter and slice. If the gravy needs to be thicker, set the IP to “sauté” again and add some Bisto and let simmer until it is as thick as you wish.

Serves 6-8.