Tender Instant Pot Pot Roast Recipe

Introduction

Craving a warm, hearty meal that’s packed with comfort and flavor? Look no further than this Tender Instant Pot Pot Roast. Juicy, fall-apart beef chuck roast is cooked alongside carrots and baby potatoes in a savory sauce that’s perfect for soaking up with crusty bread. Ready in just a fraction of the time of traditional pot roast, this recipe is a lifesaver for busy weeknights or when you need a show-stopping dish for special occasions.

Ingredients

For the Pot Roast:

  • 3–4 lb beef chuck roast
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 large onion, quartered
  • 4 garlic cloves, smashed
  • 2 cups beef broth
  • 1 cup red wine (optional, or substitute with more beef broth)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 medium carrots, cut into chunks
  • 1 lb baby potatoes

For Thickening the Sauce:

  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

1️⃣ Sear the Beef:

  1. Set your Instant Pot to Sauté mode and heat the olive oil.
  2. Generously season the chuck roast with salt, pepper, garlic powder, onion powder, and smoked paprika.
  3. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.

2️⃣ Sauté Aromatics:

  1. Add the onion and garlic to the Instant Pot. Sauté for 2–3 minutes until softened and fragrant.
  2. Stir in the tomato paste and cook for 1 minute to enhance its flavor.

3️⃣ Deglaze the Pot:

  1. Pour in the red wine (or additional beef broth) and scrape up any browned bits from the bottom of the pot. This step adds depth to the flavor.

4️⃣ Add Remaining Ingredients:

  1. Return the seared roast to the Instant Pot.
  2. Add the beef broth, Worcestershire sauce, thyme, rosemary, carrots, and baby potatoes.
  3. Close the lid and set the valve to Sealing.

5️⃣ Pressure Cook:

  1. Cook on High Pressure for 60 minutes for a 3 lb roast (add 10 minutes per additional pound).
  2. Allow a Natural Release for 15 minutes, then carefully perform a Quick Release to finish.

6️⃣ Thicken the Sauce:

  1. Remove the roast and vegetables from the pot and set aside.
  2. Set the Instant Pot back to Sauté mode.
  3. Mix the cornstarch and water to create a slurry, then stir it into the liquid in the pot.
  4. Cook for 2–3 minutes until the sauce thickens to your desired consistency.

7️⃣ Serve:

  1. Slice or shred the roast and arrange it on a platter with the carrots and potatoes.
  2. Drizzle the thickened sauce over the roast and vegetables for a rich, flavorful finish.

Pro Tips for Perfect Pot Roast

  • Choose the Right Cut: Chuck roast is ideal for its marbling, which makes the meat tender and flavorful. Brisket or round roast are great alternatives.
  • Add Extra Veggies: Include parsnips, celery, or mushrooms for more variety.
  • Save Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutritional Information (Per Serving)

  • Calories: ~480 kcal
  • Protein: ~35g
  • Carbohydrates: ~20g
  • Fat: ~28g
  • Fiber: ~4g

Conclusion

This Instant Pot Pot Roast is the perfect combination of tender beef, hearty vegetables, and a savory, rich sauce. Whether you’re hosting a family dinner or craving a cozy meal, this recipe delivers unbeatable flavor with minimal effort. Pair it with crusty bread, mashed potatoes, or a crisp green salad for a complete dining experience. Don’t forget to save the leftovers—they taste even better the next day!

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