Beer & Mushroom Pot Roast!
Meg's Southern twist on a Pinterest find !(InstaPot Recipe)
Servings: 0
Ingredients
- 4 lbs Chuck Roast
- 2 tbsp Olive Oil
- 2 Shallots (minced)
- 2 cups Celery
- 2 cups Carrots
- 1 tbsp Garlic (minced)
- 1 tsp Worcestershire Sauce
- 1 pint Guiness Stout
- 1 bundle Leeks (chopped)
- 1 14 oz can Cream of Mushroom soup
- 1 container Fresh Mushrooms
- 1 pkg Onion Soup Mix (mushroom flavor)
- 1 tbsp Oregano
Instructions
- Press the saute button on your Insta-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 bowl, whisk together the Worcestershire sauce, beer, soup and soup mix package 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.