Instant Pot Pot Roast

5 from 2 votes

If you’re looking for the ultimate comfort food, this Instant Pot pot roast is it. Tender beef, flavorful vegetables, and savory gravy make it a family-friendly dinner everyone will love. Perfect for cozy nights or Sunday supper!

Prep Time25

Cook Time1 5

Inactive Time20

Total Time1 40

Calories: 484

Course: Main Course

Servings: servings

Author: Neli Howard

Ingredients

Roast Dry Rub

1 Tablespoon salt
1 Tablespoon black pepper
1.5 teaspoon thyme
1.5 teaspoon rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Pot Roast

3 Pound beef chuck roast
2 Tablespoon olive oil
2 cups beef stock
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
½ cup red wine
1 large onion cut in large pieces
3 garlic cloves minced
2 lbs Yukon Gold potatoes cut in large chunks about 1 ½ “
1 lb carrots

Instructions

Season the Roast: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, rosemary, and thyme. Rub the spice mixture all over the roast, making sure to cover all sides thoroughly.
Brown the Roast: Set your Instant Pot to the "Sauté" setting and heat the olive oil. Once hot, add the seasoned roast and brown it on all six sides. Use kitchen tongs to hold the roast up when browning the ends. Transfer the browned roast to a plate.
Deglaze the Pot: Pour the beef stock into the pot and use a wooden spoon to scrape up any browned bits from the bottom (this adds flavor!). After deglazing, stir in the tomato paste, Worcestershire sauce, and red wine (if using).
Pressure Cook the Roast: Return the browned roast to the pot. Close the Instant Pot lid, set the valve to "Sealing," and cook on "Manual" or "High Pressure" for 1 hour.
Add the Vegetables: Once the cooking time is done, carefully do a quick release of the pressure. Open the lid and add the carrots, potatoes, onions, and minced garlic to the pot. Close the lid again and cook on "High Pressure" for an additional 5 minutes.
Remove the Roast and Vegetables: When the cooking time is complete, allow the pressure to release naturally. Carefully remove the roast using tongs and transfer it to a platter. Use a slotted spoon to scoop out the carrots, potatoes, and onions, and place them alongside the roast. Let the roast rest for 5-10 minutes.
Make the Gravy: Scoop a small amount of the cooking liquid into a bowl and stir in 2 tablespoons of cornstarch (or arrowroot starch) to make a slurry. Return the slurry to the Instant Pot and set it to "Sauté." Stir constantly until the sauce thickens. If needed, make an additional cornstarch slurry and repeat the process.
Serve: Slice the roast, pour the thickened sauce over the top, and serve with the vegetables. Enjoy your warm, hearty pot roast!

Video

Notes

Adjust cook time according to meat size. If the roast is more than 3 lbs, adjust the time accordingly, and cook it for 20 minutes per pound of meat. I.e. 4 lbs of meat = 1 hr 20 minutes.
If the chuck roast is tough and chewy when the pressure cook cycle is over, you most likely need to cook it a little bit longer. (Try another 15 minutes of cook time.)
If you want to speed up the cooking time, you can cut your chuck roast in 3 or 4 pieces, and reduce the cooking time to 30 minutes.
Substitute wine if you prefer. If you don't want to use wine, you can add in some extra stock in its place.
Add the potatoes and carrots at the end for only 5 minutes of pressure cook time. If you add them at the beginning with the roast, after an hour of pressure cooking, they will turn to mush and lose their texture.
Let the roast cool to room temperature before storing.
You can also freeze leftovers. Wrap the cooled meat in foil and place in freezer bags. It will keep well for up to 6 months. Defrost fully overnight before reheating and serve with homemade beef gravy.

Nutrition

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