Instant Pot Pot Roast
Ingredients
- 3 ½ lbboneless beef chuck roast
- 3 tbspolive oil
divided
- 1 cdiced onion
- 2 tspminced garlic
- 2 tbsptomato paste
- ½ cmedium to full-bodied red wine
like cabernet, zinfandel, or merlot
- 2 clow-sodium beef broth
- 1 tbspworcestershire sauce
- 4carrots
peeled and cut into large 2- to 3-inch chunks
- 1 ½ lbwhole baby potatoes
- 1 ½ tspsea salt
- 1 ½ tspdried crushed rosemary
- 1 ½ tspdried thyme
- 1 tspfreshly ground black pepper
- 1 tspgranulated garlic or garlic powder
- 1 tsponion powder
- ½ tsppaprika
- ½ cwater
or as needed
- 2 tbspcornstarch
or as needed
- 2 tbspcold water
for the cornstarch slurry
Directions
- 1
Cut the chuck roast into 4 to 6 chunks, separating at the seams to expose the fat deposits (if using a highly marbled chuck roast). Use a sharp knife to trim as much of the fat as possible from the chunks of roast. It's fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Place the trimmed chunks of roast on a large piece of foil and blot dry with paper towels.
- 2
Combine the seasoning mix ingredients in a small bowl. Sprinkle the rub over the pieces of beef and use your hands to press the seasoning into the meat. Wash those hands!
- 3
Press the SAUTÉ key on the instant pot and the ADJUST key to toggle to the MORE setting. Wait for the pot to say "HOT" before adding ingredients.
- 4
Add 2 tablespoons olive oil to the heated pot. Add half of the seasoned beef (or as much as will fit comfortably without being too crowded) and sauté for 2 to 3 minutes per side, or until nicely seared. Transfer seared beef to a plate and repeat with remaining 1 tablespoon oil and the rest of the beef. Transfer second batch of beef to the plate and set aside.
- 5
Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender. Add the tomato paste and cook, stirring to scrape up any browned bits from the bottom. Add the red wine, broth, and Worcestershire sauce. Nestle the chunks of browned beef down into the sauce and then top with the carrots and potatoes. Don't stir. You want the meat submerged in liquid and the carrots and potatoes on top.
- 6
Place the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 35 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete allow the Instant Pot to do a natural release for 10 minutes then use a long handled spoon to push the steam release handle to the "Venting" position to allow any remaining steam to release completely before you open the pot. Press CANCEL.
- 7
Transfer the carrots and potatoes to a serving dish and tent with foil to keep warm. Transfer the beef to a cutting board and let it rest while you make the gravy.
For the gravy
- 1
Press SAUTÉ and ADJUST to select the LOW setting Stir ½ cup water to the concentrated cooking liquid in the Instant Pot to dilute it a bit. Taste and if needed, add additional water to dilute as desired. In a small bowl whisk together 2 tablespoons cold water and 2 tablespoons cornstarch. Whisk the mixture into the Instant Pot and simmer for about 5 minutes or until the gravy has thickened to your liking, stirring occasionally. Press CANCEL and unplug the Instant Pot. Transfer the gravy to a gravy boat.
For serving
- 1
Shred or chunk the chuck roast and serve with the potatoes, carrots, and plenty of gravy!
Instant Pot Pot Roast
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About this Recipe
Craving that deeply tender, melt-in-your-mouth pot roast but short on time? Your Instant Pot makes it incredibly easy to achieve ultimate comfort food with this flavorful recipe for Instant Pot Pot Roast.
The magic of the Instant Pot transforms a humble 3.5-pound boneless beef chuck roast into fork-tender perfection in a fraction of traditional cooking time. You'll achieve a rich, luscious gravy and perfectly cooked carrots and baby potatoes all in one pot, making weeknight comfort food a reality.
Prepare for a true taste of home with this easy Instant Pot chuck roast recipe. Each bite delivers incredibly tender, melt-in-your-mouth beef, complemented by naturally sweet carrots and creamy baby potatoes. The star, beyond the beef, is the luscious, flavorful gravy infused with red wine, Worcestershire, and aromatic herbs like dried rosemary and thyme, tying all the elements together. This dish is designed to be an effortless yet impressive main course, bringing robust flavors and satisfying textures to your table.
This versatile Instant Pot pot roast can be adapted to your pantry. If you prefer to avoid red wine, you can substitute it with an equal amount of low-sodium beef broth, adding a splash of red wine vinegar for a touch of acidity. Feel free to adjust the dried herbs—while rosemary and thyme provide a classic flavor, you can always tweak the amounts to your preference. For an extra garlic punch, you might increase the amount of minced garlic or granulated garlic.
This hearty Instant Pot pot roast is the ultimate comfort food, perfect as a stand-alone main course for family dinners or a comforting meal on a chilly evening.