Pot Roast Pasta

Ingredients

• 2 tbsp. 

  extra-virgin olive oil, divided

• 2 1/2 lb. 

  beef chuck roast

• 1 

  medium yellow onion, chopped

• 4 

  medium carrots, peeled and cut crosswise into 1" pieces

• 1 tbsp. 

  all-purpose flour

• 1/2 c. 

  red wine

• 1 

  (1.3-oz.) package McCormick Slow Cookers Savory Pot Roast seasoning mix

• 12 oz. 

  rigatoni, cooked

• Freshly chopped parsley, for serving

• Freshly grated Parmesan, for serving

Description

1. Step 1Turn Instant Pot to Sauté setting. Heat 1 tablespoon oil in pot. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Transfer beef to a plate.
2. Step 2Add remaining tablespoon oil, onion, and carrot to Instant Pot and cook, stirring occasionally, until just starting to turn tender, about 4 minutes. 
3. Step 3Stir in the flour, cook, stirring, 30 seconds. Stir in wine. Bring to boil and cook until reduced by half, about 1 minute.
4. Step 4Pour 3/4 cup water into pot and sprinkle in seasoning packet, stirring to combine, making sure to scrape up all the fond on the bottom of pot. Nestle beef into pot. 
5. Step 5Lock lid and set to pressure cook on high for 1 hour. 
6. Step 6Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing the lid.
7. Step 7Transfer beef to a plate and shred with two forks. Return beef to Instant Pot and stir in rigatoni. 
8. Step 8Serve with parsley and Parmesan.