This Easy Instant Pot Pot Roast is a warm and comforting meal that gets done in a snap! With tender beef, carrots, and potatoes, it’s a complete dinner in one pot.
Honestly, the best part is how easy it is! Just season, toss everything in the pot, and let it do its magic. You’ll have a hearty meal ready before you know it!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut of meat is ideal for pot roast because it’s marbled with fat, making it juicy and tender after cooking. If you can’t find chuck roast, you can substitute with brisket or round roast, but they might be a bit leaner.
Olive Oil: This oil is great for searing, but you can use vegetable oil or canola oil if you prefer. Both work well in high-heat cooking.
Red Wine: It’s optional but adds depth to the flavor. If you don’t have any, feel free to replace it with more beef broth or grape juice for sweetness.
Vegetables: You can switch out carrots and potatoes for other root vegetables like parsnips or turnips. Just keep in mind the cooking times might vary a bit.
Herbs: Fresh herbs really elevate the flavor, but if fresh isn’t available, dried thyme and rosemary are perfect substitutes. Just use about a third of the amount.
How Do I Get the Perfectly Browned Roast?
Browning the roast is a crucial step to developing flavor. Here’s how to do it right:
- Make sure your Instant Pot is fully heated before adding the oil.
- Don’t overcrowd the pot; if necessary, brown the roast in batches for even color.
- Leave the roast undisturbed for a few minutes on each side before flipping. This allows it to develop a nice crust.
What’s the Best Way to Thicken the Gravy?
If you want a richer gravy, follow these steps:
- After removing the roast and veggies, set the Instant Pot back to Sauté mode.
- Mix cornstarch with an equal amount of cold water to create a slurry.
- Slowly whisk the slurry into the pot’s cooking liquid, stirring constantly until it thickens. This only takes a few minutes!
Using these tips and techniques ensures your pot roast comes out perfect every time! Enjoy your meal!
Easy Instant Pot Pot Roast
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- 1/2 cup red wine (optional; replace with more broth if desired)
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 tablespoons tomato paste (optional)
- 1 tablespoon Worcestershire sauce (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for gravy, optional)
How Much Time Will You Need?
This delicious pot roast will take about 15 minutes for prep and 60 minutes to cook in the Instant Pot. After cooking, allow an additional 15 minutes for pressure release. So, in about 90 minutes, you’ll have a hearty dinner ready to enjoy!
Step-by-Step Instructions:
1. Season the Roast:
Generously season the beef chuck roast on all sides with salt, pepper, garlic powder, and onion powder. This will give your roast great flavor!
2. Brown the Roast:
Set your Instant Pot to Sauté mode and add the olive oil. Once it’s hot, brown the roast for about 3 to 4 minutes on each side until nice and golden. Then, carefully remove the roast and set it aside on a plate.
3. Sauté Onions and Garlic:
In the same pot, add the chopped onion and minced garlic. Sauté for about 2 to 3 minutes, until the onion is fragrant and starting to soften.
4. Add Tomato Paste:
If you’re using tomato paste, mix it in now and allow to cook for about 1 minute. This will enrich the flavor of your dish.
5. Deglaze the Pot:
Pour in the beef broth and red wine (if using). Be sure to scrape the bottom of the pot with a wooden spoon to get all the delicious browned bits mixed in!
6. Add Seasonings:
Stir in Worcestershire sauce if you’re using it. These sauces really enhance the flavor of the broth.
7. Combine Ingredients:
Return the browned roast to the pot. Then, layer the chopped carrots, potatoes, thyme, and rosemary on top of the roast. They’ll cook beautifully in the pressure cooker!
8. Pressure Cook:
Close the lid, making sure the valve is set to sealing. Set the Instant Pot to Manual/Pressure Cook on High for 60 minutes.
9. Natural Pressure Release:
When the cooking time is up, give it a natural pressure release for 15 minutes. Then, quick release any remaining pressure by carefully turning the valve to venting.
10. Make Gravy (Optional):
Remove the roast and vegetables from the pot. If you want to make gravy, switch the Instant Pot back to Sauté mode and stir in the cornstarch slurry. Cook for a few minutes, stirring until the liquid thickens into gravy.
11. Serve:
Slice the roast and serve it with the cooked vegetables and the rich gravy spooned over the top. Enjoy your delicious and tender Instant Pot pot roast!
Enjoy your tender, flavorful Instant Pot pot roast!
FAQ for Easy Instant Pot Pot Roast
Can I Use a Different Cut of Meat?
Absolutely! While chuck roast is ideal for its tenderness and flavor, you can substitute with brisket or round roast. Just note that lean cuts may require slightly less cooking time to avoid becoming tough.
Can I Add Other Vegetables?
Yes! Feel free to mix in other root vegetables like parsnips, turnips, or even mushrooms. Just keep in mind that cooking times may vary slightly for different vegetables, so adjust accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze portions for up to 3 months. Just make sure to cool it down completely before freezing!
Can I Make This Ahead of Time?
You can prep everything ahead of time by seasoning the roast and chopping the vegetables. Store them separately in the fridge and then toss them in the Instant Pot when you’re ready to cook, keeping in mind that it may take slightly longer for the pot to come to pressure if the ingredients are cold.
