Pressure Cooker Pot Roast

I got a pressure cooker (7-1 instant pot) for Christmas. It is amazing!  Basically, it does what a slow cooker thing but in no time at all!  Tonight I made pot roast for my parents and husband. That's right, Tonight. I did not prep in the morning, in fact I didn't even buy any ingredients until 2pm!  My dad raved about the dish. The meat was pretty great actually - maybe the cut was a bit fatty. But the potatoes and carrots were slightly overcooked, so I will give you an adjusted time so you can do it better!

Unfortunately, pot roast + carrots and potatoes is not the healthiest of meals. This recipe makes enough food for 6 normal portions, 600 calories each--but we managed to eat the whole thing with 4 people...


Ingredients:
One 3-lb Beef Chuck Roast
Onion Powder
Garlic Powder
Salt
1 picnic bottle size red wine
1 can beef broth
3 sprigs rosemary
1 onion
4-5 red potatoes
6 carrots, peeled (this is important because if you don't do it the skin will hang off and look kind of gross when you are done)

Directions:
1. Rub salt, onion powder and garlic powder all over the beef chuck roast
2. Cut onion into chunks
3. Place the beef and onion in the inner pot and pour in the wine and broth. Add a little salt (if you don't everyone will be salting at the end, whoops!) and rosemary sprigs
4. Press the Meat/Stew button and add 5 minutes, the cooker will start after it warms up
5. When the meat is done, use the Quick Release method to release steam
6. Peel the carrots and add them whole or in large chunks. Roughly chop the potatoes and add them
7. Press the Manual button and cook 6 minutes
8. Use the Quick Release method to release steam (or if you want leave it on warm until you are ready to eat
9. Serve the meat, potatoes, onion and carrot on a platter immediately