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Instant Pot Pot Roast
4.8 from 447 votes

Instant Pot Pot Roast

The Instant Pot Pot Roast is a slow-cooked beef dish adapted for pressure cooking, featuring a 3-pound chuck roast seared then cooked with aromatics like onion, garlic, tomato paste, and herbs in a mixture of red wine and beef stock. Vegetables including baby red potatoes and carrots are added during cooking for a complete meal. The result is tender, flavorful meat and vegetables with a rich sauce that can be thickened for serving.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. Set a 6-qt Instant Pot® to the high saute setting.
  2. 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.
  3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
  4. Stir in red wine, scraping any browned bits from the bottom of the pot.
  5. 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.
  6. 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.
  7. Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
  8. In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
  9. 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.
  10. Serve beef, potatoes and carrots with juices immediately.