Name: Instant Pot Pot Roast
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: kosher salt; freshly ground black pepper; 3 lbs chuck roast; 2 tablespoons olive oil; 2 medium yellow onions, chopped; 3 garlic cloves, sliced; ½ cup dry red wine; 2 cups low-sodium beef broth; 2 teaspoons worcestershire sauce; 2 tablespoons tomato paste; 4 fresh thyme sprigs; 2 fresh rosemary sprigs; 2 bay leaves; 1½ lbs baby yellow potatoes; 4 large carrots, peeled and cut into 1-1½ inch chunks; 2 tablespoons cornstarch; 2 tablespoons cool water

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When you think of hearty, comforting meals that bring the whole family to the table, instant pot pot roast often comes to mind. This dish is the quintessential definition of delicious, offering melt-in-your-mouth beef surrounded by tender veggies, all infused with rich, savory flavors. The best part? It doesn’t take all day to create that comforting, slow-cooked goodness. With the Instant Pot, you can serve up an impressive dinner in just a couple of hours.

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Reflecting on the first time I made pot roast, I remember the magnificent aroma filling my kitchen as it cooked. The ease of using the Instant Pot made it incredibly approachable, transforming what once felt like a daunting culinary task into something genuinely enjoyable. Instant pot pot roast is not just a meal; it’s an experience. It’s perfect for cozy weeknight dinners, special occasions, or even just when you crave something homey and satisfying. So roll up your sleeves, and let’s make this delightful dish together!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Pot Roast
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Pot Roast

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in under two hours, hands-on time is just 15 minutes.
Irresistible Flavor: Think deeply savory, tender beef paired with sweet, caramelized vegetables.
Eye-Catching Appeal: Served with colorful carrots and potatoes, it’s a feast for the eyes!
Flexible Serving: Perfect for family gatherings, potlucks, or a cozy night in.
Diet-Friendly Options: Feel free to customize veggies or use gluten-free broth.

Ingredients You’ll Need

Kosher salt: To enhance the natural flavors of the beef.
Freshly ground black pepper: Adds a nice peppery kick to balance the richness of the roast.
3 lbs chuck roast: The star of the show; this cut is marbled to keep things juicy and tender.
2 tablespoons olive oil: This is crucial for searing the roast to create that delicious crust.
2 medium yellow onions, chopped: Sweet onions add depth and aroma to the dish.
3 garlic cloves, sliced: They bring a savory richness that’s hard to resist.
½ cup dry red wine: Enhances the flavor and gives that classic pot roast taste; you can substitute with additional broth if needed.
2 cups low-sodium beef broth: Provides moisture and flavor; use low-sodium to control the saltiness.
2 teaspoons Worcestershire sauce: A must for that umami flavor.
2 tablespoons tomato paste: It adds richness and color to the sauce.
4 fresh thyme sprigs: Fresh herbs lift the flavor of the pot roast, making it aromatic.
2 fresh rosemary sprigs: Works wonderfully with beef for aromatic flavor.
2 bay leaves: Infuse the broth with additional layers of flavor.
1½ lbs baby yellow potatoes: These stay tender and flavorful as they cook alongside the roast.
4 large carrots, peeled and cut into 1-1½ inch chunks: Sweet and colorful, they complement the dish perfectly.
2 tablespoons cornstarch: For thickening the gravy at the end.
2 tablespoons cool water: Used to dissolve the cornstarch for gravy.

How to Make Instant Pot Pot Roast

Season the Roast: Start by generously seasoning the chuck roast with kosher salt and freshly ground black pepper. This step imparts essential flavor right into the meat.
Sear the Meat: Heat 1½ tablespoons of olive oil in the Instant Pot on sauté mode. Once hot, add the chuck roast and sear each side until beautifully browned, about 4-5 minutes per side. Remove the roast from the pot and set aside on a plate.
Sauté the Aromatics: Add a little more olive oil to the pot if necessary. Toss in the chopped onions and sauté them until they soften, stirring frequently, about 4-5 minutes. After that, press the cancel button and add sliced garlic, letting it cook using the residual heat for about 30 seconds until fragrant.
Add the Liquid Ingredients: Nestle the browned chuck roast back on top of the sautéed onions. Pour in ½ cup of dry red wine, followed by 2 cups of low-sodium beef broth, 2 teaspoons of Worcestershire sauce, and 2 tablespoons of tomato paste. Lay the sprigs of fresh thyme, rosemary, and bay leaves on top. Seal the Instant Pot and set it to cook on high pressure for 45 minutes.
Release the Steam: After the cooking time is up, allow it to slow-release for 10 minutes before performing a quick release for any remaining steam.
Add Vegetables: Carefully open the lid and add the baby yellow potatoes and carrots to the pot. Seal the Instant Pot again, set it to high pressure, and cook for an additional 8 minutes. Use quick release when done.
Serve It Up: Plate the veggies and chuck roast, removing the bay leaves and herb sprigs. Trim any excess fat or cartilage from the roast.
Prepare the Gravy: Set the Instant Pot to sauté mode once more. In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cool water. Gradually add this mixture to the flavorful broth in the pot, stirring constantly until it thickens—this should only take a minute or two.
Enjoy: Pour the rich gravy over the roast, potatoes, and carrots. You’re now ready for a delicious dinner!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you wish to keep it longer, it freezes beautifully for up to 3 months. For freezing, ensure the dish cools completely before transferring it to a freezer-safe bag, removing as much air as possible. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop over medium heat until piping hot. The texture may change slightly, so adding a splash of broth can refresh the flavors.

Chef’s Helpful Tips

Avoid overcooking the chuck roast; it should be fork-tender, but not falling apart before serving.
Searing the roast really enhances the flavor; resist the urge to skip it for maximum taste.
Let your ingredients come to room temperature before starting for even cooking.
If thickening the gravy isn’t working, just whisk a bit longer to ensure the cornstarch activates properly.
Pot roast can be made ahead; simply reheat when ready to serve.

The robust flavor of this dish, with its juicy beef and tender vegetables, makes it a timeless crowd-pleaser. I encourage you to make this instant pot pot roast your own by experimenting with different herbs or vegetables. The heartiness and warmth of this meal will beckon everyone to the table. Enjoy the process of creating and gathering around this truly satisfying dish!

Recipe FAQs

Can I use other cuts of beef for pot roast?

Absolutely! While chuck roast is traditional for its marbling and flavor, you can also use brisket or round roast. Just remember that different cuts have varying tenderness, so cooking times might need to be adjusted slightly.

What can I serve with pot roast?

This dish is delicious on its own, but you can serve it with a hearty side like mashed potatoes, crusty bread, or a fresh garden salad to balance things out.

How do I know when the roast is done?

The best indicator is the tenderness. You want it to be fork-tender. If it’s still tough, seal it back in the Instant Pot and let it cook for an additional 10-15 minutes.

Can I make this recipe ahead of time?

Yes! This pot roast can be made a day in advance. Store it in the refrigerator and reheat right before serving. In fact, many say it tastes even better the next day as the flavors mingle!

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