This Easy Instant Pot Pot Roast is a cozy dish filled with tender beef and rich flavors. It cooks quickly in your Instant Pot, making weeknight dinners a breeze!
There’s nothing like the smell of a roast cooking away on a Sunday, except this one takes just a fraction of the time! I love serving it with mashed potatoes for a real treat!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect because it has a good amount of fat. If you prefer a leaner option, consider using a brisket. Just keep in mind that it may not be as tender.
Olive Oil: Great for searing! You can use vegetable oil or canola oil if you prefer. They have a higher smoke point which is ideal for high-heat cooking.
Vegetables: Onions, carrots, and celery give great flavor. If you’re out of any, you can use leeks or parsnips instead. Frozen vegetables can also work in a pinch.
Beef Broth: If you don’t have broth, feel free to use water, but the flavor will be less rich. A bouillon cube dissolved in water can also work if you’re in a bind!
Red Wine: Totally optional! If you want to skip it, try using extra broth instead. For a non-alcoholic substitute, use grape juice or more beef broth with a splash of vinegar for acidity.
How Do You Achieve the Perfect Sear on Your Roast?
Searing adds amazing flavor through browning. Here’s how to get it right:
- First, make sure your Instant Pot is hot! Let the oil heat until it shimmers.
- Don’t crowd the pot. If your roast is large, you may need to do this in batches.
- Once you put the roast in, avoid moving it until it’s time to flip. This prevents it from sticking and ensures a good crust.
- After 4-5 minutes, flip carefully with tongs and repeat on the other side.
Take your time with this step. It’s worth it for the flavor!
What’s the Best Way to Thicken the Gravy?
If you want a rich gravy, here’s how to do it:
- When the pot roast is done, switch back to “Sauté” mode.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
- Slowly add this to the cooking liquid, stirring constantly to avoid lumps.
- Let it simmer for a few minutes as it thickens to your desired consistency.
You can adjust the thickness by adding more cornstarch slurry or simmering it longer! It enhances the meal beautifully.
Easy Instant Pot Pot Roast Recipe for Tender Beef
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 pound baby potatoes or 4 large potatoes, quartered
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening gravy)
- 2 tablespoons water (optional, for thickening gravy)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 1 hour and 15 minutes to cook (including pressure release time). You’ll be enjoying a delicious, tender pot roast in no time!
Step-by-Step Instructions:
1. Sear the Roast:
First, set your Instant Pot to “Sauté” mode and heat the olive oil. Season the beef chuck roast generously with salt and pepper all over. Once the oil is hot, carefully place the roast into the pot and sear it for about 4-5 minutes on each side until it’s beautifully browned. This will add a lot of flavor. After searing, remove the roast and set it aside on a plate.
2. Sauté the Vegetables:
Next, add the sliced onion to the pot and sauté for about 2-3 minutes until it softens. Then, add the minced garlic and cook for another minute, letting those lovely aromas fill your kitchen.
3. Add Seasonings and Liquid:
Now, stir in the tomato paste, thyme, and rosemary, cooking for about 1 minute to release their fragrances. Pour in the beef broth and optional red wine, making sure to scrape up any tasty browned bits from the bottom of the pot.
4. Add the Roast and Vegetables:
Return the seared roast back into the pot and toss in the bay leaves. Now it’s time to add the hearty veggies! Arrange the carrots, celery, and potatoes around the roast in the pot.
5. Pressure Cook:
Close the lid of your Instant Pot and set it to “Pressure Cook” or “Manual” on high pressure for 60 minutes. It’s a good idea to ensure the steam valve is sealed so everything cooks nicely!
6. Release the Pressure:
Once the cooking time is up, allow the pressure to release naturally for about 10-15 minutes, then carefully switch the valve to manually release any remaining pressure before opening the lid.
7. Serve and Enjoy:
Remove the roast and veggies from the pot and place them on a serving platter, covering them with foil to keep warm. If you want to make a tasty gravy, switch the Instant Pot back to “Sauté” mode. Mix the cornstarch with water to create a slurry, then stir it into the cooking liquid and let it simmer for a few minutes until thickened.
8. Slice and Serve:
Finally, slice the roast against the grain and serve hot with the delicious gravy and your cooked vegetables. Enjoy your tender and flavorful Instant Pot pot roast!
FAQ for Easy Instant Pot Pot Roast
Can I Use a Different Cut of Beef?
Yes! While beef chuck roast is ideal for its tenderness and fat content, you can also use brisket or sirloin. Just remember that cooking times may vary based on the cut; leaner cuts may require less time to prevent them from drying out.
Can I Omit the Red Wine?
Absolutely! If you prefer not to use red wine, simply substitute it with an extra half cup of beef broth. This will maintain the flavor without the alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. If you froze the leftovers, they can last up to 3 months in the freezer.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like peas, parsnips, or mushrooms. Just keep in mind that cooking times can vary, so you may want to adjust based on what you add.
