Instant Pot Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
381 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pot Roast
Description
The recipe begins by seasoning a 3 to 4-pound boneless beef chuck roast with salt and pepper, then browning it in olive oil in the Instant Pot to develop a deep brown crust. Aromatic vegetables including baby carrots, sliced onions, and chopped red potatoes are sautéed in the same pot to gain color and sweetness. Minced garlic is added briefly for fragrance before deglazing the pot with red wine, scraping brown bits from the bottom. Beef broth, tomato paste, fresh thyme, and bay leaf complete the cooking liquid.
Returning the roast to the pot atop the vegetables and liquid, the pressure cooker is sealed and cooked under high pressure for 60 minutes, followed by a natural pressure release. The roast emerges tender and moist, with vegetables softened but intact. The cooking liquid is strained and thickened with flour to create a smooth, flavorful gravy that complements the meat and vegetables.
This pot roast serves well as a hearty main dish with vegetables in a savory gravy. The balance of tender beef, softened root vegetables, and rich sauce replicates traditional slow-cooked pot roast but in a fraction of the time using the pressure cooker. It is suitable for feeding multiple people and convenient for make-ahead or leftover meals.
For best results, choose a roast sized to your Instant Pot capacity, use dry red wine or broth for deglazing, and consider adjusting vegetables to preference. Leftovers store well refrigerated and freeze suitably, with reheating recommendations provided. Slicing the roast against the grain maintains tenderness, while shredding offers alternate serving options.
Ingredients
- 1 (3 to 4 pound) beef chuck roast see note 1, boneless
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 8 ounces carrot about 1 1/2 cups (see note 2, baby
- 2 large onion thinly sliced, about 2 cups
- 1 1/2 pounds potato cut into 1-inch pieces (see note 3, red
- 1 cup red wine (see note 4)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 prig thyme or 1/2 teaspoon dried, fresh
- 1 bay leaf
- 1/4 cup all-purpose flour
Instructions
- Pat chuck roast dry and season with salt and freshly ground black pepper all over. Set Instant Pot to Saute and heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to platter or cutting board.
- Add carrots, onions, and potatoes to pot and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine, deglaze pot by scraping up brown bits.
- Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and stir to combine. Return beef to pot. Cover and lock Instant Pot, and turn valve to sealing. Press Manual or Pressure Cook button and set for 60 minutes. When timer beeps, allow pressure to release naturally until the float valve drops, about 15 minutes. Unlock lid and remove beef and vegetables (discard bay leaf). Keep warm while making gravy.
- To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Skim off fat and reserve 1/4 cup. In a large saucepan over low heat, pour in reserved fat. Whisk in flour and stir until mixture is bubbly. Set aside to cool.
- Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper. Serve pot roast with vegetables and top with gravy.
Notes
- Chuck roast has the richest beef flavor but brisket or round roast also work well; choose a size appropriate for your pressure cooker capacity.
- Baby carrots can be substituted with peeled and chopped medium carrots.
- Small red potatoes hold shape during cooking better than starchier varieties like russets or Yukon golds.
- Use dry red wine like Pinot Noir for deglazing, or substitute with extra beef or chicken broth.
- Recipe yields about 12 servings with 3-4 ounces of meat each.
- Leftovers keep in the refrigerator up to 4 days; reheat in oven, slow cooker, or stove, stirring frequently.
- Freeze cooked pot roast with gravy up to 3 months; thaw overnight before reheating.
- For shredded beef texture, use forks to pull apart; slice against the grain for intact slices.
- For larger roasts, consider cutting into smaller pieces to brown evenly.
- Pot roast flavor improves when made ahead and served reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 381kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 309mg | 13% |
| Potassium | 906mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2646IU | 53% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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