Kitchen-Sink Pot Roast

This dish features the simple, satisfying flavors of old-school pot roast with a modern touch—a few handfuls of baby kale tossed in at the end for a splash of bright color and a nutritional boost.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour 30 minutes

TOTAL TIME: 2 hours 5 minutes

RELEASE: Quick

SERVES: 6 to 8

• 1 3½- to 4-pound boneless beef rump roast
• 1 teaspoon salt
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 1½ cups beef broth
• 1 cup dry red wine
• 4 medium Yukon gold potatoes, halved (unpeeled)
• 2 medium yellow onions, quartered
• 4 large carrots, cut into 2-inch lengths
• 4 stalks celery, cut into 2-inch lengths
• 4 cups baby kale

PREP

Season roast with salt, thyme, and pepper. Select sauté on the Instant Pot® and adjust to normal. When hot, add oil to the pot. Add the roast to the pot and brown on all sides for about 10 minutes. Press cancel. Add the broth and wine to the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 50 minutes. When cooking time is complete, use a quick release to depressurize. Add the potatoes, onions, carrots, and celery. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 10 minutes. When cooking time is complete, use a quick release to depressurize.

SERVE

Remove vegetables and meat to a serving platter. Stir kale into hot juices in cooker and allow to just wilt for 1 to 2 minutes. Remove with a slotted spoon and transfer to platter. Spoon some of the juices over meat and vegetables.