Instant Pot Pot Roast

A complete pot roast Sunday dinner in just 60 min? Yes, please! With the most tender, melt-in-your-mouth tender beef!

why i love this easy pot roast dinner recipe

• Faster cooking time. Hello, super speedy pot roast dinner! With the help of your pressure cooker, the Instant Pot® will create the most lovely, oh-so-cozy, tender pot roast in just 1 hr – and it tastes as if its been simmering and braising all day. This gives you more time to take a nap, do the laundry, drop off the kids at basketball practice, binge something quick like Parks and Recs – all of the things.
• Classic Sunday comfort food. This is just one of those dishes that brings you back to those cozy Sunday suppers. It’s simple, it’s wholesome, and the house just smells like home, a true family friendly meal, not to mention perfect for weekend company and holiday dinners.
• Fall apart beef. No more dry pot roast here. We’re talking moist, flavorful, fall part, melt-in-your-mouth shredded beef. Not to mention, a gravy you’ll want to pour on all your buttery mashed potatoes and crusty bread, of course.
• Leftovers taste even better. Similar to lasagna, pot roast tastes even better the very next day, allowing the flavors to meld and intensify even further overnight in the fridge.
• Freezes like a dream. Pot roast freezes beautifully, and can be kept in the freezer for up to 3 months, repurposing the leftovers into so many different dinners (think soups, ragu, quesadillas and shepherd’s pie to name a few).

how to make pot roast in the instant pot

1. Season the beef with salt and pepper, seasoning generously
2. Sear the beef until a dark crust forms, sealing all the flavors inside
3. Add the onion, garlic and tomato paste
4. Deglaze the bottom of the pot with red wine (those browned bits have all the flavor) – this is a crucial step to avoid that dreaded BURN warning
5. Add beef stock, seasonings and herbs, cook for 45 minutes
6. Add in the vegetables and cook for an additional 10 minutes
7. Shred the beef using two forks
8. Add in the cornstarch slurry for the most flavor-packed gravy
9. Spoon the gravy over the shredded beef, potatoes and carrots

tips and tricks for success

• Look for marbling. When choosing a chuck roast, make sure it is well-marbled to ensure flavorful, tender pot roast. Look for visible fat streaks throughout the meat – the fat will melt throughout the cooking process, yielding rich, juicy, beefy goodness.
• Sear the meat. Searing the chuck roast first will add all the extra, deeper flavors here, sealing all the juices inside.
• Tomato paste adds so much flavor. Tomato paste adds body and richness in small amounts without adding too much liquid to the pot roast. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
• Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor. 
• Cook the vegetables after. Add the potatoes and carrots to the Instant Pot and cook on high pressure for 6 minutes after the beef has cooked through. Cooking the vegetables with the meat will lead to overcooked, mushy veggies.
• Make a cornstarch slurry. Adding cornstarch directly into the Instant Pot can cause lumps. Always use a mixture of cornstarch and cold liquid (aka cornstarch slurry) to thicken the sauce, yielding a smoother, gravy-like consistency.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking in the pot roast drippings!
• Repurpose leftovers. The leftovers make for great nachos, sliders, enchiladas and breakfast hash for breakfast (or dinner!).

Instant Pot Pot Roast

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 30 minutes minutes

A complete pot roast Sunday dinner in just 60 min? Yes, please! With the most tender, melt-in-your-mouth tender beef!

4.8 stars (150 ratings)

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Ingredients

• 1 (3-pound) boneless chuck roast, excess fat trimmed
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ tablespoons canola oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• ¼ cup dry red wine
• 3 cups beef stock
• 2 teaspoons Worcestershire sauce
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 ½ pounds baby red potatoes, whole
• 4 large carrots, cut diagonally into 2-inch pieces
• 2 ½ tablespoons cornstarch

Equipment

• Instant Pot

Instructions

• Set a 6-qt Instant Pot® to the high saute setting.
• Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
• Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
• Stir in red wine, scraping any browned bits from the bottom of the pot.
• Stir in beef stock, Worcestershire, thyme, rosemary and bay leaves. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Add potatoes and carrots; select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
• In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
• Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
• Serve beef, potatoes and carrots with juices immediately.

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