Instant Pot Pot Roast

Instant Pot Pot Roast is a comforting, hearty meal that brings all the flavors of a slow-cooked roast to your table in a fraction of the time. This recipe features tender beef, perfectly cooked vegetables, and a rich, flavorful gravy—all made in the Instant Pot for maximum convenience. The pressure cooking process ensures that the meat is juicy and falls apart with a fork, while the vegetables soak up all the delicious juices. Perfect for a family dinner, this pot roast is sure to become a favorite, delivering traditional comfort food with modern ease.

Ingredients:

• 3-4 pounds beef chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 1 bay leaf
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening the gravy)

Instructions:

1. Season the roast: Generously season the beef chuck roast with salt and pepper on all sides.
2. Sear the roast: Set the Instant Pot to the sauté function and add the olive oil. Once hot, add the roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
3. Sauté the aromatics: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
4. Deglaze the pot: Pour in the beef broth and red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Stir in the tomato paste and Worcestershire sauce.
5. Add the vegetables and herbs: Place the carrots and potatoes in the pot. Add the thyme, rosemary, and bay leaf. Place the seared roast on top of the vegetables.
6. Pressure cook: Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then carefully turn the valve to the venting position to release any remaining pressure.
7. Thicken the gravy: Remove the roast and vegetables from the pot and set them aside. Discard the bay leaf and herb sprigs. Set the Instant Pot to sauté mode and stir in the cornstarch slurry to thicken the gravy. Cook for 2-3 minutes, stirring constantly, until the gravy has thickened to your liking.
8. Serve: Slice the pot roast and serve with the vegetables, topped with the rich gravy.

This Instant Pot Pot Roast delivers all the classic flavors you love with the added benefit of quick and easy preparation. It’s a perfect dish for cozy family dinners or entertaining guests without spending hours in the kitchen. Enjoy!