This Easy Instant Pot Pot Roast is a total game changer! It gives you tender and juicy beef in no time, with carrots and potatoes soaking up all the delicious flavor.
Honestly, the Instant Pot makes everything so simple! Just toss in the meat and veggies, set it, and relax. Before you know it, you’ll be enjoying a warm, hearty meal with hardly any fuss!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast as it becomes tender and juicy with cooking. You can substitute with brisket or even a round roast if needed, but chuck has the best flavor!
Vegetables: Carrots and potatoes are classic choices, but feel free to mix it up! You can use sweet potatoes, parsnips, or even turnips. Just keep them cut into similar sizes so they cook evenly.
Red Wine: While this adds depth of flavor, you can replace it with extra beef broth or a splash of balsamic vinegar for a different but tasty option. However, I’d recommend giving the wine a try if you can!
Cornstarch: If you prefer not to use cornstarch, you can thicken the gravy with flour or even leave it as a flavorful broth. Both options work well!
How Can You Achieve the Perfect Sear on the Roast?
Searing the roast is key to building flavor. Here are some tips:
- Make sure your Instant Pot is hot—this helps create that nice brown crust.
- Don’t overcrowd the pot! If you have a large roast, sear it in batches to ensure even browning.
- Let it cook without moving it for a few minutes to allow that crust to form, then flip it.
Getting a good sear adds depth to your dish, making the final pot roast even more delicious!
Easy Instant Pot Pot Roast Recipe for Tender, Juicy Beef
Ingredients:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons cornstarch (optional, for gravy)
- 2 tablespoons water (optional, for gravy)
How Much Time Will You Need?
This delicious pot roast recipe takes about 20 minutes of prep time and around 90 minutes of cooking time. You’ll spend about 60 minutes cooking the roast and another 10 minutes for the veggies, with a quick pressure release in between. Plus, let’s not forget about the time it takes for the Instant Pot to come to pressure, which you can count as downtime!
Step-by-Step Instructions:
1. Searing the Roast:
Start by setting your Instant Pot to the ‘Sauté’ function and adding the olive oil. While it heats up, generously season the beef chuck roast with salt and pepper. Once the oil is hot, place the roast in the pot. Sear it until browned on all sides, which should take about 4-5 minutes for each side. Once nicely browned, remove the roast and set it aside on a plate.
2. Sautéing the Aromatics:
Add the sliced onions and minced garlic to the pot. Sauté them until they soften, which will take about 3 minutes. This step adds fantastic flavor to the pot roast!
3. Building the Flavor Base:
Next, stir in the tomato paste, beef broth, red wine (if you’re using it), Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Make sure to scrape the bottom of the pot to remove any browned bits from the roast. This helps prevent burning and adds more flavor!
4. Cooking the Roast:
Return the seared roast to the pot, nestling it into the flavorful liquid. Secure the lid of the Instant Pot and set it to cook on high pressure for 60 minutes. This will make the roast tender and juicy.
5. Adding the Vegetables:
After the cooking time is up, let the pressure release naturally for 15 minutes, and then do a quick release for any remaining pressure. Carefully add the carrot and potato chunks around the roast. Seal the lid again, and cook on high pressure for an additional 10 minutes.
6. Final Touches:
Once that’s done, do another quick pressure release. Use tongs to carefully remove the roast and vegetables, placing them on a serving platter. If you’d like to make gravy, stay on ‘Sauté’ mode, and mix the cornstarch with water to create a slurry. Stir it into the cooking liquid and cook until thickened, around 2-3 minutes.
7. Serving:
Slice the roast against the grain and serve it with the delicious veggies and the gravy you just made! Enjoy your tender and juicy Instant Pot pot roast!
Frequently Asked Questions
Can I Use Frozen Beef for This Recipe?
It’s best to use thawed beef for optimal results. If you have only a frozen roast, ensure to thaw it completely in the fridge overnight. You can also run it under cold water in a sealed bag to speed up the thawing process if you’re pressed for time!
What if I Don’t Have Red Wine?
No worries! You can simply replace the red wine with additional beef broth or even a bit of balsamic vinegar for some acidity. The dish will still be delicious without the wine!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stove. You may want to add a splash of broth to keep it moist while reheating.
Can I Cook This Recipe in a Slow Cooker Instead?
Absolutely! If using a slow cooker, follow the same steps for searing the meat and sautéing the onions. Then, add everything into the slow cooker and cook on low for 8 hours or high for about 4 hours for similar tender results.
