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Instant Pot Pot Roast Recipe

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4.2 from 5 reviews

  • Author: Eve
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Description

This Instant Pot Pot Roast recipe is a comforting, hearty meal featuring a tender 3-pound boneless chuck roast cooked with flavorful herbs, garlic, red wine, and beef stock. The roast is pressure-cooked to perfection along with baby red potatoes and carrots, making it a complete meal all in one pot. A rich gravy made from the cooking juices is thickened with cornstarch for a perfect finish.

Ingredients

Meat

  • 1 (3-pound) boneless chuck roast (excess fat trimmed)

Vegetables and Aromatics

  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 1/2 pounds baby red potatoes (whole)
  • 4 large carrots (cut diagonally into 2-inch pieces)

Liquids and Seasonings

  • Kosher salt and freshly ground black pepper (to taste; use 1 1/2 teaspoons salt and 1 teaspoon pepper for seasoning beef)
  • 1 1/2 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 1/4 cup dry red wine
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves

Thickening Agent

  • 2 1/2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

  1. Prepare the Instant Pot and Brown the Beef: Set a 6-quart Instant Pot to the high sauté setting. Season the chuck roast with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat the canola oil in the pot, then add the beef and cook for about 2-3 minutes per side until evenly browned. Remove the beef and set aside.
  2. Sauté Aromatics: Add the chopped onion to the Instant Pot and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in the minced garlic and tomato paste, cooking until fragrant, about 1 minute.
  3. Deglaze with Red Wine: Pour in the dry red wine and scrape up any browned bits stuck to the bottom of the pot to infuse the dish with deep flavor.
  4. Add Stock and Herbs: Stir in the beef stock, Worcestershire sauce, fresh thyme, rosemary sprig, and bay leaves. Place the browned beef roast on top of this mixture.
  5. Pressure Cook the Roast: Secure the lid on the Instant Pot and select the manual setting. Adjust it to high pressure and set the timer for 45 minutes. When the cooking cycle finishes, carefully perform a quick pressure release according to the manufacturer’s instructions.
  6. Add Vegetables and Cook: Add the whole baby red potatoes and diagonally cut carrots into the pot. Again, select the manual setting, adjust to high pressure, and set for 6 minutes. After cooking, perform another quick pressure release.
  7. Remove and Shred Meat: Take out the beef, potatoes, and carrots from the pot. Use two forks to shred the beef into bite-sized pieces.
  8. Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth. Set aside.
  9. Thicken the Gravy: Turn the Instant Pot to the high sauté setting and bring the remaining cooking liquid to a boil. Slowly stir in the cornstarch slurry and cook, stirring frequently until the gravy slightly thickens, about 2-3 minutes. Add additional beef stock if the gravy becomes too thick to reach your desired consistency.
  10. Serve and Enjoy: Plate the shredded beef with potatoes and carrots. Spoon the thickened gravy over the top and serve immediately for a warm, satisfying meal.

Notes

  • For best results, trim excess fat from the chuck roast before seasoning to reduce greasiness.
  • Adjust salt and pepper according to taste preferences; the amounts given are a guideline based on 3 pounds of meat.
  • You can substitute dry red wine with additional beef stock or grape juice if preferred or to avoid alcohol.
  • The quick-release method for pressure helps avoid overcooking the vegetables, keeping them tender but not mushy.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Use a meat thermometer to check beef doneness if desired; it should reach an internal temperature around 190°F for shredding.
  • If you like thicker gravy, increase the cornstarch to 3 tablespoons and slurry amount to 1/3 cup water.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://everecipes.com/instant-pot-pot-roast-recipe/