Easy Instant Pot Pot Roast Recipe

Key Ingredients & Substitutions

Beef Chuck Roast: This cut is perfect because it’s marbled with fat, leading to a tender pot roast. If you can’t find chuck roast, you can substitute it with brisket or round roast, but they may be less tender.

Red Wine: I love using red wine for extra depth of flavor. If you’re not a wine drinker, feel free to use an additional cup of beef broth, or even some apple cider vinegar diluted with water, for a tangy twist.

Vegetables: Carrots and celery bring sweetness and depth. You can swap these out for potatoes or parsnips based on your preference. Just make sure to adjust cooking times as needed.

Fresh Herbs: Fresh thyme and rosemary enhance the aroma and flavor. If they’re not available, use dried herbs; just half the amount, as dried herbs are more concentrated.

How Do I Achieve the Best Flavor with My Instant Pot Pot Roast?

Getting that rich flavor is all about layering the ingredients and the searing process. Start by searing the roast in the Instant Pot; this step builds a beautiful crust and deep flavor. Don’t rush it—allow it to brown well!

• Make sure the Instant Pot is hot before adding the oil and roast.
• Scrape up all the bits after sautéing onions and garlic. Those browned bits are packed with flavor!
• If you choose to use wine, let it reduce a bit before adding the broth. This intensifies its flavor!

Following these steps keeps the flavors vibrant and ensures your pot roast turns out incredibly tasty every time!

Easy Instant Pot Pot Roast

Ingredients You’ll Need:

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 1 cup beef broth
• 1 cup red wine (optional, can substitute with additional beef broth)
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 2 bay leaves
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

How Much Time Will You Need?

This delicious pot roast takes approximately 20 minutes for preparation and 60 minutes to cook under high pressure. Be sure to allow an additional 15 minutes for natural pressure release. In total, expect to spend about 1 hour and 35 minutes before you dig into this hearty meal!

Step-by-Step Instructions:

1. Season the Roast:

Start by seasoning your beef chuck roast evenly with salt, black pepper, and garlic powder. This will enhance the flavor of the meat as it cooks.

2. Sear the Meat:

Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Once the pot is hot, add the roast. Sear it for about 4-5 minutes on each side until it’s nice and brown. This step is important for flavor! After searing, remove the roast and set it aside.

3. Sauté the Aromatics:

In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is soft and the garlic is fragrant. This will give a lovely base flavor to the dish.

4. Add Tomato Paste:

Mix in the tomato paste and let it cook for another minute, stirring to combine. This adds depth to the sauce.

5. Deglaze the Pot:

Now, pour in the beef broth and, if you’re using it, the red wine. Make sure to scrape the bottom of the pot to loosen any browned bits—these bits are full of flavor!

6. Combine Remaining Ingredients:

Return the roast to the pot. Add the carrots, celery, thyme, rosemary, and bay leaves on top of the meat. Spread them out around the roast.

7. Pressure Cook:

Seal the Instant Pot lid tightly. Set it to cook on ‘Manual’ or ‘Pressure Cook’ mode for 60 minutes on high pressure. Don’t worry, the pot will handle the cooking time all on its own!

8. Natural Pressure Release:

Once the cooking is complete, allow the pressure to release naturally for about 15 minutes. After that, carefully release any remaining pressure before opening the lid.

9. Prepare the Gravy:

Remove the roast and vegetables from the pot. If you’d like a thicker gravy, mix cornstarch with water to create a slurry. Stir this into the cooking liquid while the pot is still on ‘Sauté’ mode until it thickens to your desired consistency.

10. Serve and Enjoy:

Slice the roast against the grain and serve with the delicious vegetables. Drizzle some of that rich gravy on top, and enjoy your tender, flavorful Instant Pot pot roast!

FAQ for Easy Instant Pot Pot Roast

Can I Use Frozen Beef for This Recipe?

Yes, you can use frozen beef for your pot roast, but be sure to extend the cooking time by 10-15 minutes. Additionally, it’s best to thaw it before cooking for more even results. Thaw frozen beef in the refrigerator overnight or use the cold water method by sealing it in a bag and submerging it in cold water until thawed.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat. If the gravy thickens too much after cooling, add a splash of beef broth or water to loosen it up.

Can I Make This Pot Roast Ahead of Time?

Absolutely! You can prepare the pot roast and refrigerate it for up to 2 days before cooking. Just make sure to bring it back to room temperature before placing it in the Instant Pot, or adjust the cooking time as necessary for a chilled roast.

What Should I Serve with Pot Roast?

This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious gravy. You can also serve it alongside steamed or roasted vegetables for a complete meal.