This Easy Instant Pot Pot Roast is a hearty and comforting dish. With tender beef, flavorful veggies, and the magic of the Instant Pot, dinner is ready in no time!
You’ll love how simple it is! Just toss everything in and let the pot do the work. It’s perfect for busy days when you want a warm meal waiting for you. Who doesn’t love that?
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect because it has enough fat to stay juicy and tender during cooking. If you’re looking for a leaner option, you could use a top round roast, but it may not be as flavorful.
Red Wine: Using red wine adds richness to the broth. If you’d rather avoid alcohol, just use more beef broth instead. Apple cider vinegar can also work for a slight tangy flavor if you don’t have more broth.
Vegetables: Carrots and potatoes are classic sides, but feel free to add parsnips or turnips for a bit of variety. If you want a low-carb option, use chunks of cauliflower instead.
Herbs: Thyme and rosemary are great for flavor. If you don’t have dried herbs, fresh ones work too; just use about three times the amount, as fresh herbs are milder.
How Do I Get a Perfectly Tender Roast in the Instant Pot?
The key to tender meat is to sear it first. This step locks in juices and enhances flavor. Make sure to brown all sides of the roast well for the best results. Timing is also crucial; let it pressure cook properly to become fork-tender.
- Use the sauté function to get your oil hot and sear the meat until browned, about 4-5 minutes per side.
- Once pressure cooking is done, allow a natural release for a few minutes before quick-releasing the rest. This helps the meat relax and stay juicy.
- Don’t skip simmering the cooking liquid to make gravy. It’s a tasty addition that ties everything together!
Easy Instant Pot Pot Roast
Ingredients You’ll Need:
- 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
- 3 large potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 1 hour and 10 minutes of cooking time in total. You can count on roughly 20 minutes for the roast and veggies to cook in the Instant Pot, with some additional time for pressure release and preparing the gravy.
Step-by-Step Instructions:
1. Searing the Roast:
Start by turning the Instant Pot to the sauté setting and adding olive oil. While the oil warms up, season the beef chuck roast generously with salt and pepper on all sides. Once the oil is hot, carefully place the roast into the pot. Sear it for about 4-5 minutes on each side until it’s nicely browned. This step adds flavor!
2. Sautéing Veggies:
Remove the roast and set it aside on a plate. Add the sliced onion to the pot and sauté for 2-3 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. This will enhance the flavor of your dish!
3. Building Flavor:
Next, stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook this mixture for another minute to combine the flavors well. Now, pour in the beef broth and red wine, scraping any brown bits from the bottom of the pot (these add great flavor!).
4. Pressure Cooking:
Return the seared roast to the pot, nestling it into the liquid. Add the bay leaves on top. Close the Instant Pot lid and set it to pressure cook on high for 60 minutes.
5. Adding Vegetables:
When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Carefully open the lid, and add the chopped carrots and potatoes to the pot. Seal the lid again and cook on high pressure for an additional 10 minutes.
6. Finishing Touches:
Perform a quick release of pressure one more time. Now, gently remove the roast and vegetables to a serving platter. Discard the bay leaves. If you’d like a thicker gravy, set the Instant Pot to sauté mode again and simmer the remaining broth for a few minutes until it thickens.
7. Serve It Up:
Pour the thickened gravy over your roast and vegetables. Finally, garnish with freshly chopped parsley if desired. Serve warm and enjoy your delicious, tender Instant Pot Pot Roast!
This comforting dish is perfect for family dinners or any special occasion. Happy cooking!
FAQ for Easy Instant Pot Pot Roast
Can I Use a Different Cut of Meat?
Yes! While beef chuck roast is ideal for tenderness, you can also use brisket or round roast. Just remember that cooking times may vary slightly depending on the cut’s thickness and fat content.
What Can I Substitute for Red Wine?
If you’d prefer not to use red wine, you can replace it with an additional cup of beef broth or use grape juice with a splash of vinegar for a similar flavor profile. Apple cider vinegar is also a great option for a tangy kick.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months. Just make sure to cool them completely before freezing!
Can I Prepare This Recipe Ahead of Time?
You can absolutely prepare the ingredients ahead of time! Chop the vegetables and season the roast. Just be sure to store everything in the fridge until you’re ready to cook. You can also cook and reheat the dish the next day for an easy meal!
