5.0 from 177 votes
Instant Pot Pot Roast
This Instant Pot pot roast recipe makes is a warm and tasty main dish of tender roast beef, veggies, and gravy!
Prep Time
25 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 573 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 pounds beef chuck roast or pot roast
- 2 tablespoons olive oil
- 1 yellow onion diced
- ½ cup red wine
- 1 pound baby potatoes
- 3 carrots sliced into 2" pieces
- 1 rib celery chopped into 1" pieces
- 2 prigs fresh Rosemary or 1 teaspoon dry
- 2 cloves garlic
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
Gravy
- ½ cup broth or water, or as needed
- 3 tablespoons cornstarch
Instructions
- Cut roast into large 3 to 4" chunks. Season generously with salt & pepper.
- Add olive oil to the Instant Pot and turn on to saute. Sear beef in batches to brown, about 4 minutes per side.
- Remove beef and add onions to the Instant Pot (you can add a bit more oil if needed). Cook 2-3 minutes to soften.
- Add red wine to the Instant Pot. Scrape the bottom to remove any brown bits (to avoid a burn notice).
- Add remaining ingredients and mix well. Add browned beef and stir.
- Cook on high pressure for 45 minutes. Natural release 15 minutes.
- Using a slotted spoon, remove beef and vegetables and set on a plate to rest. Discard bay leaf.
- Combine broth and cornstarch in a mason jar and shake very well until smooth. Turn the broth in the Instant Pot onto saute to bring to a boil. Whisk in cornstarch and cook until thickened and bubbly, add additional cornstarch as necessary. Season with salt and pepper.
- Serve gravy over pot roast.
Cup of Yum
Notes
- Gravy can be thickened with additional flour if needed.Cornstarch can be used in place of flour if desired. Mix equal parts cornstarch and cold water. Whisk a little at a time into boiling broth until thickened.
- Baby potatoes are best in this recipe. I have found they hold their shape better while other potatoes tend to crumble or fall apart and become mushy.
- Scraping the brown bits is an important step that helps avoid getting burn notice. Don't skip this step!
- Add in extra veggies from your fridge, almost anything goes!
Nutrition Information
Calories
573
(29%)
Carbohydrates
24g
(8%)
Protein
47g
(94%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
484mg
(20%)
Potassium
1457mg
(42%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5282IU
(106%)
Vitamin C
20mg
(22%)
Calcium
70mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 573
% Daily Value*
| Calories | 573 | 29% |
| Carbohydrates | 24g | 8% |
| Protein | 47g | 94% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 484mg | 20% |
| Potassium | 1457mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5282IU | 106% |
| Vitamin C | 20mg | 22% |
| Calcium | 70mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.