Instant Pot Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
498 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pot Roast
Description
This recipe begins by searing a 3-pound chuck roast in olive oil inside an Instant Pot, seasoning well with salt and pepper to build a browned crust. Onions and garlic are then sautéed in the same pot to develop flavor, followed by deglazing with red wine to incorporate fond into the sauce base.
Beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf, and smoked paprika are added to create a robust cooking liquid. The roast returns to the pot and cooks under high pressure for 45 minutes until tender.
After release, carrots and small potatoes seasoned with salt and pepper are added and cooked under pressure for another 15 minutes. A natural pressure release finishes the cooking. Cornstarch is stirred in after cooking to thicken the sauce to a velvety consistency. Parsley added at the end provides fresh herbal notes.
This pot roast makes a hearty meal with tender meat falling apart easily and vegetables cooked to tenderness but not mushy. The combined seasonings and cooking technique yield a rich, balanced flavor that works for a comforting dinner.
Ingredients
- 1 tablespoon olive oil
- 3 pound chuck roast
- salt to taste
- black pepper to taste
- 1/2 cup onion chopped
- 1 tablespoon garlic minced
- 1/4 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning dried
- 1 bay leaf
- 1 teaspoon smoked paprika
- 2 pounds potato whole or halved, small
- 1 pound carrot peeled, halved and cut into 2 inch pieces
- 2 tablespoons corn starch
- 2 tablespoons parsley chopped
Instructions
- Turn the Instant Pot to saute mode. Season the roast generously all over with salt and pepper.
- Add the olive oil to the pot, then place the meat in the pot. Cook for 4-5 minutes per side or until browned.
- Remove the meat from the pot and cover to keep warm.
- Add the onion to the pot and cook for 4-5 minutes or until tender. Add the garlic and cook for 30 seconds.
- Season the vegetables with salt and pepper to taste.
- Pour the wine into the pot; let it simmer for 2-3 minutes.
- Add the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf and smoked paprika to the pot. Stir to combine.
- Place the roast back into the pot. Seal the pot, then set it to manual high pressure for 45 minutes.
- Manually release the pressure, then add the carrots and potatoes to the pot, along with salt and pepper to taste.
- Seal the pot again, then set it to manual high pressure for 15 minutes more.
- Let the pressure release naturally for 10 minutes, then manually release the pressure.
- Remove the meat and vegetables from the pot and arrange on a platter. Shred the meat with two forks.
- Discard the bay leaf from the pot, then turn the pot to saute mode and bring the liquid to a simmer.
- Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the Instant Pot. Bring to a boil and cook for 1 minute or until gravy has just thickened.
- Pour the gravy over the meat and vegetables. Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 49g | 98% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 162mg | 54% |
| Sodium | 606mg | 25% |
| Potassium | 1523mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 9655IU | 193% |
| Vitamin C | 18mg | 20% |
| Calcium | 107mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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