Instant Pot Pot Roast

Name: Instant Pot Pot Roast
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 (3-pound) boneless chuck roast; Kosher salt and freshly ground black pepper; 1 ½ tablespoons canola oil; 1 yellow onion; 3 cloves garlic; 2 tablespoons tomato paste; ¼ cup dry red wine; 3 cups beef stock; 2 teaspoons Worcestershire sauce; 4 sprigs fresh thyme; 1 sprig fresh Rosemary; 2 bay leaves; 1 ½ pounds baby red potatoes; 4 large carrots; 2 ½ tablespoons cornstarch

User Reviews

4.8

447 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
6 servings
Course
Main Course

Instant Pot Pot Roast

Iris Warren

Report

A complete pot roast Sunday dinner in just 60 min? Yes, please! With the most tender, melt-in-your-mouth tender beef!

Share:

I Made This!

335 people made this

Print

90 people printed this

Save this

268 people saved this

Ingredients

Servings

1 (3-pound) boneless chuck roast excess fat trimmed
Kosher salt and freshly ground black pepper to taste
1 ½ tablespoons canola oil
1 yellow onion chopped
3 cloves garlic minced
2 tablespoons tomato paste
¼ cup dry red wine
3 cups beef stock
2 teaspoons Worcestershire sauce
4 sprigs fresh thyme
1 sprig fresh Rosemary
2 bay leaves
1 ½ pounds baby red potatoes whole
4 large carrots cut diagonally into 2-inch pieces
2 ½ tablespoons cornstarch

Add to Shopping List

Instructions

Set a 6-qt Instant Pot® to the high saute setting.
Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
Stir in red wine, scraping any browned bits from the bottom of the pot.
Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
Serve beef, potatoes and carrots with juices immediately.