Description
This Instant Pot Pot Roast recipe delivers tender, flavorful beef chuck roast cooked to perfection along with hearty potatoes and carrots, all simmered in a rich, savory gravy made from red wine, beef broth, and aromatic seasonings. Ready in just over an hour, this comforting classic is perfect for an easy weeknight dinner or a cozy family meal.
Ingredients
Scale
Meat and Seasonings
- 3-4 pounds beef chuck roast (boneless)
- Salt & pepper (to taste)
- 2-3 tablespoons olive oil (divided)
Vegetables
- 1 large onion (sliced)
- 4 cloves garlic (minced)
- 4 large carrots (peeled & cut into 2″ chunks)
- 1.5 pounds Yukon Gold potatoes (cut into halves or quarters)
Liquids and Flavorings
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
Thickener
- 3 tablespoons cornstarch
- 3 tablespoons cold water (for slurry)
Instructions
- Prepare and Sear the Meat: Cut the beef chuck roast in half and season each piece generously with salt and pepper. Heat 2 tablespoons of olive oil in your Instant Pot using the sauté function. Sear each piece of meat on all sides until nicely browned, working in two batches if necessary. Transfer the browned meat to a plate.
- Sauté the Onions: Add an additional tablespoon of olive oil to the Instant Pot if it looks dry. Add the sliced onions and sauté for 5 minutes until they are softened and lightly browned.
- Add Garlic and Liquids: Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the red wine, beef broth, Worcestershire sauce, and sprinkle in the Italian seasoning. Allow the mixture to start simmering, scraping up any browned bits stuck to the bottom to avoid a burn warning.
- Pressure Cook the Roast: Return the seared roast halves to the Instant Pot. Secure the lid and set the valve to sealing. Pressure cook on high for 60 minutes if using a 3-pound roast, or 70 minutes for a 4-pound roast.
- Natural Pressure Release and Prep Vegetables: After cooking, let the Instant Pot naturally release pressure for 10 minutes, then perform a quick release for any remaining pressure. While waiting, prepare the carrots and potatoes by peeling and cutting them appropriately.
- Add Vegetables and Cook: Place the carrots and potatoes on top of the meat in the Instant Pot. Seal the lid again, set the valve to sealing, and pressure cook on high for 5 minutes.
- Release Pressure and Remove Cooked Ingredients: Once the timer finishes, allow a natural pressure release of 10 minutes followed by a quick release for any remaining pressure. Remove the potatoes, carrots, and meat from the pot, skimming off as much fat as possible from the surface of the liquid.
- Shred the Meat: Shred the beef using two forks on a separate plate to make handling easier.
- Make the Gravy: Mix 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Pour this into the Instant Pot and use the sauté function to simmer the liquid, stirring frequently until the gravy thickens. Adjust seasoning with salt and pepper to taste.
- Combine and Serve: Return the shredded beef, carrots, and potatoes to the Instant Pot. Toss gently to coat everything in the thickened gravy. Allow the mixture to heat through briefly, then serve immediately for a comforting and hearty meal.
Notes
- For best results, use a well-marbled beef chuck roast for tender, juicy meat.
- Be sure to scrape up the browned bits from the bottom of the Instant Pot after adding liquids to prevent a burn warning.
- The cooking times vary slightly depending on the size of the roast; adjust accordingly.
- If preferred, substitute beef broth with homemade stock for deeper flavor.
- You can add other root vegetables like parsnips or turnips along with the carrots and potatoes for variation.
- Leftovers can be refrigerated for 3-4 days and reheat well in a skillet or microwave.
