Homemade Instant Pot Pot Roast
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
-
Servings
8 people
-
Calories
425 kcal
-
Course
Main Course
-
Cuisine
American
Homemade Instant Pot Pot Roast
Description
The recipe starts by browning chunks of chuck roast in vegetable oil inside an Instant Pot set to sauté mode. This step develops a browned crust on the beef, enhancing its flavor and texture. After removing the seared meat, the pot is deglazed with water, scraping up fond to add depth to the dish. The beef is then returned to the pot along with quartered onion, crushed garlic, and an array of seasonings including thyme, rosemary, oregano, paprika, black pepper, and red pepper flakes.
Red wine and beef broth add moisture and richness, combined with soy sauce and Worcestershire sauce to deepen the umami profile. The pot is sealed and pressure-cooked to quickly tenderize the roast. Vegetables like mini red potatoes, baby bella mushrooms, and carrots are included to cook alongside the meat, absorbing flavors and providing complementary textures.
After cooking, the sauce can be thickened with a cornstarch slurry to achieve a glossy consistency. The finished pot roast is tender and flavorful, with vegetables cooked through but still holding shape. This dish works well as a hearty main course that brings multiple components together in one pot for convenience and melding of tastes.
Precision in browning the beef and deglazing the pot are important for flavor development. Cutting the roast into pieces suitable for the Instant Pot improves cooking efficiency. The use of fresh herbs along with simmered vegetables creates a balanced dish with layered texture from the soft vegetables and succulently cooked meat.
Ingredients
For the Beef:
- 4-5 lbs chuck roast if needed cut into 2 pieces that would fit in the pot
- 3 tablespoons vegetable oil or canola oil
- 1/2 cup water
- 1 onion quartered, small
- 8 cloves garlic crushed
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon red pepper flakes
- 1 cup red wine use water or broth if you want to avoid alcohol
- 1 cup beef broth low sodium
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 4 tablespoons butter unsalted
For the Veggies:
- 1 lb mini red potatoes whole or cut in half, I prefer whole as they keep their shape better
- 8 oz baby bella mushroom whole or halved
- 3 carrot cut into 1-inch chunks, large
Cornstarch Slurry:
- 1/4 cup cornstarch
- 1/3 cup water
Instructions
Brown the Beef:
- Set Instant Pot to Sauté. When it reads "Hot" add the 3 tablespoons of canola oil and wait for the oil to heat up.
- If need cut the beef in two and brown it in batches, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning, until it's nicely golden brown.
- If needed, add a bit more oil to the pot when searing the rest of the pieces.
- Remove browned beef to a plate and cover with foil to keep warm.
- Once all the beef has been browned and set aside it's time to deglaze the pot.
- Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that are stuck to the bottom and sides of the pot until it's cleared.
- Turn off the sauté mode.
Cooking the Pot Roast:
- Add the beef back to the pot.
- Add the remaining ingredients, starting with the onion and finishing with the butter.
- Close the lid and seal the valve.
- Cooking: if you have a pot roast that has been cut into pieces, and the pieces are no more than 2 inches thick, cook for 75 minutes on High Pressure. If the beef is thicker than 2 inches, mine was 4 inches at the center, cook for 100 minutes.
- Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release. Release manually the remaining pressure.
- Open the lid and check if the beef is tender enough to shred. If it's not, cook for another 15-20 minutes on HP with a 15 min NPR.
- Remove beef from the pot and add it to a large serving deep dish.
- Place a fine mesh over a mixing bowl and sieve the cooking liquid from the pot. Add one cup of liquid to the beef and return the rest to the pot.
- Shred beef and cover with aluminum foil, place a towel on top to keep it warm.
Veggies:
- After you added the sieved cooking liquid to the pot, add the prepared veggies to it.
- If you cut the potatoes in half, cook on HP for 4 minutes, followed by a Quick Release. If you used whole mini potatoes, cook on HP for 6 minutes, followed by a Quick Release.
- Open the lid, and using a spider strainer, transfer the veggies from the pot to the dish with the beef. Arrange veggies through the sides of the beef.
Make Gravy:
- Select Sauté and wait for it to read Hot.
- If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined and cornstarch is fully dissolved.
- Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. The sauce will thicken more as it cools off as well.
- Transfer the gravy to a gravy boat.
Serve:
- Drizzle the gravy over the shredded beef and garnish it with freshly chopped parsley.
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 43g | 86% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 126mg | 42% |
| Sodium | 640mg | 27% |
| Potassium | 1140mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4255IU | 85% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 76mg | 8% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
