Instant Pot Pot Roast with Buttered Egg Noodles
3 pounds chuck roast
4 tablespoons salt
1 tablespoon pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon paprika
1 teaspoon nutmeg
5 medium yellow onions, quartered
1 stick butter
2 tablespoons neutral oil
¼ cup dry red wine
3 tablespoons neutral oil
1 32 oz box beef broth
4 sprigs fresh thyme leaves
1 bay leaf
1 12 oz bag egg noodles
1 bunch fresh parsley, finely chopped
2 tablespoons butter
Combine seasonings for meat and rub entire chuck roast with the mixture, making sure you get all sides. Wrap in plastic wrap and leave in the fridge for up to 24 hours.
Heat a medium sized Dutch Oven (or any heavy bottom pot) on medium heat and add neutral oil and butter. Once butter is melted and bubbling, add quartered onions. Cook on medium heat for 45 minutes, stirring occasionally. Add red wine to deglaze the pot and cook for 3-4 minutes. Salt and pepper to taste.
Turn on the saute setting on the Instapot and add your neutral oil. Once oil is hot and glistening, put the rubbed chuck roast into the pot. Let brown on all sides for 3-4 each side. Once browned, add in your beef broth, thyme, bay leaf and onion/wine mixture. Pressure cook on normal for 35 minutes. Do a natural release for 10 minutes once the pressure cooking timer beeps. Release the steam.
While meat is cooking, cook egg noodles according to package. In a medium mixing bowl, add cooked noodles, butter, finely chopped parsley, salt and pepper.
Serve the pot roast over the egg noodles (I personally add some parmesan cheese on top). Enjoy!!