Instant Pot Pot Roast
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Pot Roast
Description
This recipe uses a boneless chuck roast trimmed of excess fat, seasoned with salt and pepper, then browned in an Instant Pot using the high saute setting to develop deep flavors. The onions are cooked until translucent before adding garlic and tomato paste to enhance the base. Red wine is added next to deglaze the pot and lift browned bits for flavor.
The roast, along with beef stock, Worcestershire sauce, fresh herbs (thyme, rosemary, and bay leaves), and whole baby red potatoes are placed in the pot and pressure cooked for 45 minutes at high pressure. After this initial cook, carrots cut into diagonal pieces are added and pressure cooked for 10 more minutes, resulting in tender vegetables and shred-ready meat.
Once cooking is complete, the roast is removed and shredded with forks. The cooking liquid can be thickened using a cornstarch slurry to create a rich gravy. This method yields a balanced dish with a savory braised flavor profile, tender beef, and well-cooked vegetables, all prepared more quickly than traditional slow cooking techniques.
Ingredients
- 1 (3-pound) chuck roast excess fat trimmed, boneless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons canola oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- ¼ cup red wine dry
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 4 prigs thyme fresh
- 1 prig rosemary fresh
- 2 bay leaf
- 1 ½ pounds red potatoes whole, baby
- 4 carrot cut diagonally into 2-inch pieces, large
- 2 ½ tablespoons cornstarch
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.
User Reviews
Overall Rating
4.8
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