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Instant Pot Pot Roast Recipe

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4.3 from 11 reviews

This Instant Pot Pot Roast recipe delivers a tender, flavorful beef chuck roast cooked to perfection with carrots and baby potatoes. The seared beef is pressure-cooked in a rich sauce made from red wine, beef broth, and aromatic herbs, then finished with a luscious homemade gravy. Perfect for a comforting family meal, this recipe offers a convenient way to make a classic pot roast using an Instant Pot, saving time while enhancing depth of flavor.

Ingredients

Beef and Seasoning

  • 3 ½ to 4 pound boneless beef chuck roast
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons dried crushed rosemary
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika

For Searing and Sauteing

  • 3 tablespoons olive oil (divided)
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste

Liquids and Additional Ingredients

  • ½ cup medium to full-bodied red wine (Cabernet, Zinfandel, or Merlot)
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 carrots (peeled and cut into large 2- to 3-inch chunks)
  • 1 ½ pounds whole baby potatoes
  • ½ cup water (or as needed, for gravy)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water (for the cornstarch slurry)

Instructions

  1. Prepare the Beef: Cut the chuck roast into 4 to 6 chunks by separating at the seams, exposing the fat deposits if highly marbled. Trim off as much fat as possible to prevent greasy gravy. Place the trimmed chunks on foil and pat dry with paper towels.
  2. Season the Beef: In a small bowl, combine sea salt, rosemary, thyme, black pepper, garlic powder, onion powder, and paprika. Sprinkle this seasoning mix evenly over the beef chunks and press it into the meat with your hands.
  3. Preheat Instant Pot: Press the SAUTÉ key and then the ADJUST button to toggle to the MORE setting on the Instant Pot. Wait until the display shows “HOT” before adding ingredients.
  4. Sear the Beef: Add 2 tablespoons olive oil to the hot pot. Add half the beef chunks without overcrowding and sear each side for 2 to 3 minutes until browned. Remove and set aside on a plate. Repeat with 1 tablespoon olive oil and remaining beef chunks. Set all seared beef aside.
  5. Sauté Aromatics: Press CANCEL, then SAUTÉ again and adjust to the REGULAR setting. Add diced onions and minced garlic to the pot; sauté for 2 to 3 minutes until onions are tender. Stir in tomato paste, cooking briefly while scraping any browned bits from the pot bottom.
  6. Add Liquids and Vegetables: Pour in red wine, beef broth, and Worcestershire sauce. Nestle the seared beef chunks into the liquid ensuring they are submerged, then place carrots and baby potatoes on top without stirring.
  7. Pressure Cook: Place the Instant Pot lid on, making sure the steam release handle is in the “Sealing” position. Press MANUAL, select HIGH pressure, set timer for 35 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully release remaining pressure by turning the steam release handle to “Venting.” Press CANCEL.
  8. Rest and Remove Vegetables: Transfer carrots and potatoes to a serving dish and cover with foil to keep warm. Move beef to a cutting board to rest while preparing gravy.
  9. Make Gravy: Press SAUTÉ and ADJUST to the LOW setting. Stir ½ cup water into the concentrated cooking liquid to dilute. Taste and add more water if needed. Mix 2 tablespoons cold water with 2 tablespoons cornstarch to form a slurry, then whisk into the pot. Simmer for about 5 minutes until thickened, stirring occasionally. Press CANCEL and unplug the Instant Pot. Pour gravy into a gravy boat.
  10. Serve: Shred or chunk the rested chuck roast and plate with carrots, potatoes, and pour over plenty of rich gravy. Enjoy your comforting Instant Pot pot roast!

Notes

  • Trimming excess fat from the beef helps ensure the gravy is not greasy.
  • Do not stir the pot after adding vegetables and meat before pressure cooking to keep meat submerged and vegetables on top.
  • Using a rich red wine adds depth to the sauce but it can be omitted or replaced with more beef broth for a milder flavor.
  • Natural pressure release helps keep the meat tender and prevents toughening from quick depressurizing.
  • Adjust cornstarch quantities to achieve your preferred gravy thickness.
  • Resting the meat after cooking allows juices to redistribute for a moister bite.

Find it online: https://bitezly.com/instant-pot-pot-roast-recipe/