Instant Pot Pot Roast Recipe
If you think classic comfort food can’t get easier, let me introduce you to the beauty of Instant Pot Pot Roast! It’s everything you crave: fall-apart beef, fork-tender vegetables, and a rich, glossy gravy that tastes like you’ve simmered it all day. But here’s the magic: with the Instant Pot, this Sunday-worthy feast is on your table in a fraction of the time. Whether you’re whipping up a hearty family dinner or just craving something soul-soothing, this recipe is about to become a weeknight legend in your kitchen.
Ingredients You’ll Need
Every ingredient in Instant Pot Pot Roast serves a flavorful purpose. With just a handful of everyday staples and a few special touches, you’ll coax out big, bold, cozy flavors in every bite. Here’s what you’ll need—and why it makes a difference!
- Beef Chuck Roast (3 pounds): This cut is perfect for pot roast, becoming irresistibly tender under pressure.
- Olive Oil (2 tablespoons): Searing the beef in oil adds a savory crust and loads of flavor.
- Onion (1 large, chopped): Sweet, caramelized onions anchor the base of the sauce.
- Garlic (4 cloves, minced): Essential for a savory punch—don’t skip it!
- Beef Broth (4 cups): Provides richness and depth to the final sauce.
- Red Wine (1 cup, optional): Adds a restaurant-level flavor and deep color—try it if you can!
- Tomato Paste (2 tablespoons): Concentrates umami and thickens the gravy beautifully.
- Worcestershire Sauce (1 tablespoon): Delivers a tangy, savory kick.
- Dried Thyme (1 teaspoon): Brings an earthy, aromatic note that pairs so well with beef.
- Dried Rosemary (1 teaspoon): Just a touch perfumes the roast—use fresh if you like.
- Carrots (4 large, cut into chunks): Sweetness and color, plus they soak up all that savory sauce.
- Baby Potatoes (1 1/2 pounds, halved): Creamy and soft, they’re pure comfort next to the beef.
- Cornstarch (2 tablespoons): For thickening the gravy to just the right consistency.
- Cold Water (2 tablespoons): Makes a quick slurry to stir into the cooking liquid.
- Salt and Pepper (to taste): Essential basics—season generously!
- Chopped Fresh Parsley (for garnish): A sprinkle of green brightens up the dish before serving.
How to Make Instant Pot Pot Roast
Step 1: Season and Sear the Roast
Begin by giving your beef chuck roast a generous sprinkle of salt and pepper on all sides. Set your Instant Pot to sauté mode, add a splash of olive oil, and wait for it to shimmer. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms—this makes a world of difference for flavor! Once it’s beautifully caramelized, set the roast aside on a plate.
Step 2: Sauté Aromatics
With that gorgeous fond left in your Instant Pot, toss in the chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion softens and your kitchen starts to smell amazing. Next, stir in the tomato paste and cook it for a minute to deepen its flavor even further.
Step 3: Deglaze and Build the Sauce
Pour in the beef broth and red wine, if you’re using it, scraping up all the delicious browned bits on the bottom. Add the Worcestershire sauce, dried thyme, and rosemary. This bold mixture is what turns into your crave-worthy gravy—don’t rush this step!
Step 4: Pressure Cook with Veggies
Nestle your seared roast right into the flavorful sauce, then arrange the carrot chunks and halved baby potatoes all around it. Secure the lid, seal the valve, and set your Instant Pot to cook on high pressure for 60 minutes. Now sit back and let the magic happen as everything becomes melt-in-your-mouth tender.
Step 5: Natural Release and Remove Roast
Once the timer is up, allow the pressure to release naturally for 10 to 15 minutes (it keeps the meat juicy and tender), then carefully release any remaining pressure. Gently transfer the roast and vegetables onto a serving platter, ready for their grand gravy finale.
Step 6: Make the Gravy
Set the Instant Pot back to sauté mode. In a small bowl, mix the cornstarch and cold water to make a slurry, then slowly stir it into the hot cooking liquid. Let it simmer until it’s rich and silky—just a few minutes. Spoon this luscious gravy over your sliced roast and veggies, and don’t forget a shower of fresh parsley before serving!
How to Serve Instant Pot Pot Roast
Garnishes
A sprinkle of chopped fresh parsley adds a pop of color and a hint of freshness to the rustic presentation of Instant Pot Pot Roast. If you want to go the extra mile, a little extra cracked black pepper or a touch of flaky sea salt will round out each plate beautifully.
Side Dishes
This comforting dish really shines alongside a loaf of crusty bread—perfect for soaking up that incredible gravy. For a lighter touch, pair your pot roast with a crisp green salad or simple steamed green beans. But let’s be honest: creamy mashed potatoes on the side never hurt anyone either!
Creative Ways to Present
For a fun twist, serve Instant Pot Pot Roast open-faced on thick slices of sourdough or tucked into toasted slider buns for cozy sandwiches. If you’re hosting, arrange the sliced roast and vegetables family-style with a big ladle of gravy over top—so everyone can dig right in.
Make Ahead and Storage
Storing Leftovers
Instant Pot Pot Roast is fabulous the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making lunchtime just as exciting as dinner.
Freezing
Allow the roast and vegetables to cool completely, then transfer them (with plenty of sauce) to a freezer-safe container. Instant Pot Pot Roast freezes well for up to 3 months; just leave a little room for the gravy to expand as it freezes.
Reheating
To reheat, place serving portions (with extra gravy) in a covered dish and warm gently in the oven or microwave until piping hot. A splash of beef broth or water will help keep everything moist and just as delicious as day one.
FAQs
Can I use a different cut of beef for Instant Pot Pot Roast?
Yes, you can swap in brisket or bottom round, but chuck roast is my top pick for its balance of marbling and tenderness under pressure.
What if I don’t have red wine?
No problem! You can substitute with extra beef broth or a splash of balsamic vinegar for that touch of acidity and depth.
How do I thicken the gravy if it’s too thin?
Simply whisk a bit more cornstarch with cold water, then add it to the simmering liquid until you reach your preferred thickness.
Can I make Instant Pot Pot Roast in advance?
Absolutely! In fact, letting it sit overnight only intensifies the flavors. Just store everything well and reheat before serving.
Are there any gluten-free substitutions I need to consider?
Great news—the entire recipe is naturally gluten-free as written! Just double-check your Worcestershire sauce to be sure.
Final Thoughts
There’s something magical about how quickly Instant Pot Pot Roast transforms simple ingredients into a meal that feels like a big, warm hug. Give this recipe a go and see just how easy and rewarding homemade comfort food can be—your kitchen will never smell better or feel cozier!
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Instant Pot Pot Roast Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Instant Pot Pot Roast recipe is a hearty and flavorful dish that is perfect for a comforting meal. Tender beef chuck roast cooked with vegetables in a savory gravy, all made conveniently in the Instant Pot.
Ingredients
Beef Chuck Roast:
3 pounds
Olive Oil:
2 tablespoons
Onion:
1 large, chopped
Garlic Cloves:
4, minced
Beef Broth:
4 cups
Red Wine (optional):
1 cup
Tomato Paste:
2 tablespoons
Worcestershire Sauce:
1 tablespoon
Dried Thyme:
1 teaspoon
Dried Rosemary:
1 teaspoon
Carrots:
4 large, cut into chunks
Baby Potatoes:
1 1/2 pounds, halved
Cornstarch:
2 tablespoons
Cold Water:
2 tablespoons
Salt and Pepper:
to taste
Chopped Fresh Parsley:
for garnish
Instructions
- Season the beef chuck roast: Generously season the beef chuck roast with salt and pepper.
- Sear the roast: Set the Instant Pot to sauté mode, heat the olive oil, and sear the roast on all sides until browned. Transfer to a plate.
- Sauté onion and garlic: Add chopped onion and garlic to the pot, sauté until fragrant.
- Add ingredients: Stir in tomato paste, pour in beef broth and red wine, add Worcestershire sauce, thyme, and rosemary.
- Cook under pressure: Return the roast to the pot, add carrots and potatoes, seal the lid, and cook on high pressure for 60 minutes.
- Make the gravy: Remove roast and vegetables, make gravy with cornstarch and water in the pot.
- Serve: Slice the pot roast, serve with vegetables, gravy, and parsley.
Notes
- For extra flavor, marinate the roast in the broth mixture for a few hours before cooking.
- Leftovers make great sandwiches!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 135mg
