Instant Pot Pot Roast Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
8
-
Calories
392 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pot Roast Recipe
Description
The Instant Pot Pot Roast Recipe begins by seasoning a 3-pound chuck roast and browning it in the pot on sauté mode to develop a crust. Red wine is used to deglaze the pot, scraping up browned bits to add flavor. Then beef broth, Worcestershire sauce, minced garlic, and Italian seasoning combine to make the cooking liquid. The roast is pressure cooked on high for 65 minutes followed by a natural pressure release.
Vegetables cut into large pieces—onion, carrots, and radishes—are added after the initial pressure cooking to prevent them from becoming too soft. They are cooked on high pressure for an additional 10 minutes with a quick release. The roast is removed and shredded; if not sufficiently tender, the recipe suggests further cooking. A slurry of xanthan gum is combined with the cooking liquid to thicken it into a sauce for serving.
This method produces tender, flavorful meat and vegetables in a fraction of the time of traditional methods. The use of red wine and seasonings enhances the hearty flavors, while the stepwise cooking preserves vegetable texture. The recipe includes tips for substituting beef broth for wine and recommends refrigeration for leftovers up to five days.
Ingredients
- 3 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup red wine dry
- 2 cups beef broth
- 1 tablespoon garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 onion (Diced into Large Pieces)
- 4 carrot peeled and cut into large pieces
- 1 1/2 cups radish cut into quarters
- 1/2 teaspoon xanthan gum
Instructions
- Season the roast with salt and pepper. Then add the oil to the instant pot on the sauté setting. Once heated through, add the roast and brown all the sides of the roast. Then remove the roast. Add the red wine and use it to deglaze the bottom of the instant pot insert and scrape off any pieces off the bottom of the instant pot insert.
- Then add in the beef broth, minced garlic, worcestershire sauce and Italian seasoning to the instant pot. Seal and cook on the high pressure setting for 65 minutes and then naturally release the pressure for 20 minutes after this cook time.
- While the roast is cooking, prepare and cut the vegetables. Then add the diced vegetables to the instant pot. Seal and cook on high pressure for 10 minutes. Do a quick release to release the pressure from the instant pot after this cook time.
- Remove the beef and vegetables from the instant pot. Shred the beef. If the beef is not shreddable, cook it for 10-15 more minutes in the instant pot.
- Then to make the gravy, switch the instant pot to the sauté setting. Whisk the xanthan gum into the juices in the instant pot. Continue to whisk and thicken until the gravy thickens.
- Serve the roast alongside the carrots, onions and radishes topped with the gravy and enjoy!
Notes
- Add vegetables later in cooking to prevent them from becoming mushy during the long roast cook time.
- Leftover pot roast can be refrigerated in an airtight container for up to 5 days.
- Red wine can be substituted with an extra cup of beef broth if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 707mg | 29% |
| Potassium | 789mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5126IU | 103% |
| Vitamin C | 7mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
