This easy Instant Pot pot roast is a dreamy dish! With tender meat and tasty veggies, it cooks up fast and fills your home with a wonderful aroma. Who doesn’t love a good comfort meal?
Honestly, there’s nothing better than a soft piece of roast surrounded by carrots and potatoes. It’s my go-to for cozy nights in. Plus, the Instant Pot does all the hard work for you—just set it and relax!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for pot roast because it’s marbled and becomes tender when cooked. You can use other cuts like brisket or round roast if needed.
Olive Oil: Olive oil is great for searing, but you can use vegetable or canola oil, too. Choose what you have on hand!
Beef Broth: For a richer flavor, homemade broth is wonderful. If you don’t have beef broth, chicken broth works well in a pinch, too.
Red Wine: This adds depth of flavor, but you can skip it if you prefer. Or use grape juice for a non-alcoholic version.
Vegetables: Carrots, potatoes, and celery make a classic combo. Feel free to swap in other root veggies like parsnips or turnips if you want to change things up.
How Do I Make the Perfect Sear on My Roast?
Searing the roast is a key step for building flavor! Follow these tips to get it just right:
- Make sure your Instant Pot is hot enough. Wait for the olive oil to shimmer before adding the roast.
- Don’t crowd the pot. If necessary, sear in batches to get that beautiful brown crust.
- Avoid moving the roast around too much. Let it sit so it can form that nice caramelization.
This sear adds depth to your dish, so take your time with it!
How Can I Ensure My Roast Is Tender?
The secret to a tender pot roast is pressure cooking it for just the right amount of time. Here’s how:
- Cook on high pressure for 60 minutes, which is generally ideal for a 3-4 pound roast. Adjust the time for smaller or larger roasts.
- Let the pressure release naturally for 15 minutes. This helps keep the moisture in the meat.
Following these steps will give you a juicy, tender roast every time!
Easy Instant Pot Pot Roast Recipe
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 2 stalks celery, cut into chunks
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
How Much Time Will You Need?
This tasty pot roast recipe takes about 15 minutes to prepare and around 60 minutes to cook in the Instant Pot. Plus, allow an additional 15 minutes for the pressure to release naturally. So in total, you’re looking at about 90 minutes for a delicious, tender meal!
Step-by-Step Instructions:
1. Prepare the Roast:
Start by seasoning the beef chuck roast generously with salt and pepper all over. This will enhance the flavor of the meat.
2. Sear the Meat:
Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Once it’s hot, carefully place the roast in the pot. Sear it for about 4-5 minutes on each side until it’s browned nicely. After searing, remove the roast and set it aside on a plate.
3. Sauté the Aromatics:
In the same pot, add the sliced onion and minced garlic. Sauté them for about 2-3 minutes, stirring until they’re softened and fragrant. This step builds flavor!
4. Add the Tomato Paste:
Stir in the tomato paste, cooking it for another minute to combine all those flavors.
5. Deglaze the Pot:
Pour in the beef broth and red wine (if you’re using it). Use a wooden spoon to scrape the browned bits off the bottom of the pot. This adds even more delicious flavor to your roast.
6. Season and Add the Roast Back:
Add the dried thyme, rosemary, and bay leaf to the liquid. Then return the roast to the pot, gently nestling it into the liquid.
7. Add the Vegetables:
Now, arrange the chopped carrots, potatoes, and celery around and on top of the roast. This makes a wonderful one-pot meal!
8. Pressure Cook:
Close the lid of the Instant Pot, set the valve to ‘Sealing’, and select ‘Pressure Cook’ or ‘Manual’ on high for 60 minutes.
9. Natural Pressure Release:
Once the cooking time is complete, let the pressure release naturally for 15 minutes. Then, carefully quick release any remaining pressure by moving the valve to ‘Venting’.
10. Serve the Roast:
Carefully remove the roast and vegetables from the pot, placing them on a serving platter and covering with foil to keep warm.
11. Make the Gravy (Optional):
If you’d like a thicker gravy, set the Instant Pot to ‘Sauté’ mode again. Mix the cornstarch with water to create a slurry. Stir this into the cooking liquid in the pot, and cook for 2-3 minutes until the gravy thickens to your liking.
12. Enjoy!
Serve the roast and vegetables with a generous spoonful of the delicious gravy on top. Dive into this comforting, tender Instant Pot pot roast and enjoy every bite!
FAQ for Easy Instant Pot Pot Roast
Can I Use Frozen Beef for This Recipe?
It’s best to use thawed beef chuck roast for this recipe to ensure even cooking. If you do have frozen beef, thaw it completely in the fridge or in a sealed bag submerged in cold water before proceeding.
Can I Make This Recipe Without Wine?
Absolutely! The red wine is optional and adds depth of flavor. You can simply use additional beef broth instead, or if you prefer a non-alcoholic option, grape juice or even water will work in a pinch.
How to Store Leftovers?
Store any leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or water if the roast seems dry.
How Can I Adjust Cooking Time for Different Sizes of Roast?
For roasts larger than 4 pounds, increase the cooking time to about 75 minutes, and for smaller cuts (around 2-3 pounds), reduce it to 50 minutes. Always allow natural pressure release for best results!
