Instant Pot Pot Roast

Using an Instant Pot to make Pot Roast means delicious comfort food in record time. Supremely tender, fall-apart beef in only 60 minutes means you can make this for dinner any night of the week, no problem.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Natural Release Time 15

Total Time 1 30

Servings servings

Calories 381kcal

Author Meggan Hill

Ingredients

1 (3 to 4 pound) boneless beef chuck roast (see note 1)
Salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic minced
8 ounces baby carrots about 1 1/2 cups (see note 2)
2 large onions thinly sliced, about 2 cups
1 1/2 pounds red potatoes cut into 1-inch pieces (see note 3)
1 cup red wine (see note 4)
2 cups beef broth
1 tablespoon tomato paste
1 sprig fresh thyme or 1/2 teaspoon dried
1 bay leaf
1/4 cup all-purpose flour

US Customary - Metric

Instructions

Pat chuck roast dry and season with salt and freshly ground black pepper all over. Set Instant Pot to Saute and heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to platter or cutting board.
Add carrots, onions, and potatoes to pot and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine and deglaze pot by scraping up any brown bits. Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and ½ teaspoon freshly ground black pepper and stir to combine. Return beef to pot.
Cover and lock Instant Pot, and turn valve to sealing. Press Manual or Pressure Cook button and set for 60 minutes. When timer beeps, allow pressure to release naturally until the float valve drops, about 15 minutes. Unlock lid and remove beef and vegetables (discard bay leaf). Keep warm while making gravy.
To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve ¼ cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about 1 minute. Set aside to cool.
Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Transfer to a serving platter or serve the pot roast with vegetables right from the Instant Pot.

Notes

Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots. You could also add celery if you love the flavor.
Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon golds, will get mushy or may even dissolve.
Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Or substitute extra beef broth, or even chicken broth, for deglazing the bottom of the pot.
Yield: This pot roast recipe makes about 8 cups pot roast and 2 cups gravy total (your exact yield depends on the size of roast you use and its fat content). It’s enough for 8 servings, 1 cup roast and ¼ cup gravy per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition