Instant Pot Pot Roast
User Reviews
5
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Prep Time
25 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 40 mins
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Servings
6 servings
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Calories
573 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pot Roast
Description
The Instant Pot Pot Roast recipe highlights a 3-pound beef chuck roast cut into large chunks, seared and cooked under high pressure alongside baby potatoes, carrots, celery, onion, and aromatic herbs such as rosemary and bay leaf. Red wine and tomato paste contribute depth to the cooking liquid, while garlic enhances the savory profile. After cooking, the meat becomes tender and infused with the broth's flavors.
The gravy is prepared by thickening some of the cooking liquid with cornstarch, creating a glossy, smooth sauce to accompany the roast and vegetables. Cooking the beef in the Instant Pot allows for a well-developed flavor in a fraction of the usual time required for pot roast.
Serving the pot roast with the thickened gravy ensures a satisfying combination of tender meat, flavorful vegetables, and a rich sauce. The use of baby potatoes is intentional, as they are able to hold their shape better than other varieties during pressure cooking. Scraping the browned bits from the pot before pressure cooking prevents burn notices and enhances the gravy's taste.
This recipe allows flexibility to add other vegetables from the refrigerator as desired, making it adaptable to ingredients on hand. Adjust seasoning as needed and thicken the gravy gradually to achieve the proper consistency.
Ingredients
- 3 pounds beef chuck roast or pot roast
- 2 tablespoons olive oil
- 1 yellow onion diced
- ½ cup red wine
- 1 pound baby potato
- 3 carrot sliced into 2" pieces
- 1 rib celery chopped into 1" pieces
- 2 prigs rosemary or 1 teaspoon dry, fresh
- 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.
Notes
- Use baby potatoes as they maintain shape and texture better than larger or starchy potatoes under pressure.
- Scrape browned bits from the pot after deglazing with red wine to avoid burn notices during pressure cooking.
- Cornstarch or flour can be used to thicken the gravy; mix with cold liquid before adding to hot broth to prevent lumps.
- Feel free to add extra vegetables from your fridge to the pot roast mixture for variety and added nutrients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 573 kcal
% 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.
User Reviews
Overall Rating
5
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