This Tender Instant Pot Pot Roast is a cozy dish that’s super easy to make! You just toss in beef, veggies, and broth, then let the magic happen in your Instant Pot!
I love how the meat gets so soft and flavorful. It practically melts in your mouth! Perfect for a comforting dinner after a long day. Just grab some bread to soak up the sauce! 🍞
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast because it becomes tender when cooked under pressure. If you’re looking for a leaner option, consider using brisket, but it won’t be as flavorful.
Olive Oil: Great for searing, but you can use vegetable oil or even butter if you prefer a richer flavor.
Red Wine: It adds depth to the sauce, but if you’re not using alcohol, just replace it with more beef broth. A splash of balsamic vinegar could also work in a pinch!
Vegetables: Carrots, potatoes, and celery are classics, but feel free to add other veggies like parsnips or mushrooms. Just keep the cooking times in mind!
How Do I Get the Best Flavor When Searing the Roast?
Searing is an important step for building flavor! Here’s how to do it well:
- Make sure your Instant Pot is hot before adding oil, as this helps create a nice crust.
- Don’t crowd the pot; if your roast is big, consider cutting it in half to fit better.
- Let it cook undisturbed for a few minutes on each side for that lovely brown color.
Taking the time to sear the meat really makes a difference in the final flavor of your pot roast. Trust me, you won’t want to skip this step!
Tender Instant Pot Pot Roast
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 1 pound baby potatoes (or regular potatoes cut into chunks)
- 1 cup beef broth
- 1 cup red wine (optional, can replace with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
How Much Time Will You Need?
This savory pot roast takes about 15 minutes to prep and about 60 minutes in the Instant Pot for cooking. After cooking, let it naturally release pressure for another 10-15 minutes. So, plan around 1.5 to 2 hours from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prep the Roast:
Start by seasoning your beef chuck roast with a generous amount of salt and black pepper on all sides. This is where the flavor begins!
2. Sear the Meat:
Turn your Instant Pot to the ‘Sauté’ setting and add the olive oil. Once it’s hot, carefully place the roast in the pot. Sear it for about 4-5 minutes on each side until it’s nicely browned. This step adds so much flavor! Once done, remove the roast and set it aside.
3. Sauté Onions and Garlic:
In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until they’re softened and fragrant. Stir the mixture well to pick up any delicious brown bits left from the roast.
4. Add Tomato Paste:
Next, stir in the tomato paste and let it cook for about 1 minute. This enhances the richness of the broth.
5. Deglaze the Pot:
Pour in the red wine to deglaze the pot. Scrape up those tasty bits stuck at the bottom. Allow it to simmer for around 2 minutes to reduce slightly.
6. Combine Ingredients:
Add beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the pot. Stir everything together, creating a delicious base for your roast!
7. Add the Roast and Veggies:
Return the seared roast to the pot, making sure it’s nestled in the liquid. Add in the chunks of carrots, celery, and potatoes all around the roast. It’s looking good now!
8. Pressure Cook:
Seal the Instant Pot lid and set it to ‘Pressure Cook’ or ‘Manual’ on high pressure for 60 minutes. Relax while it does its magic!
9. Release the Pressure:
Once the cooking time is up, allow the pressure to release naturally for 10-15 minutes. Then, carefully release any remaining pressure. Make sure to keep your hands and face away from the steam!
10. Serve:
Gently remove the roast and veggies from the pot and place them on a serving platter. Discard the bay leaves and any excess fat if desired.
11. Make Gravy (Optional):
If you’d like a thicker gravy, turn the Instant Pot back to ‘Sauté’ and simmer the cooking liquid until it reduces down a bit. Taste and adjust the seasoning with salt and pepper if needed.
12. Slice and Enjoy:
Slice the pot roast against the grain and serve it alongside the vegetables with that delicious gravy poured on top. It’s so tasty!
Enjoy your tender, flavorful pot roast with a side of crusty bread or creamy mashed potatoes for a perfect meal! 🍽️
FAQ – Tender Instant Pot Pot Roast
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. If you’re in a hurry, you can also cook it from frozen, but increase the cooking time by about 15-20 minutes and ensure that the internal temperature reaches at least 145°F.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with an additional cup of beef broth. You can also add a splash of balsamic vinegar or apple cider vinegar for a bit of tang!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, just microwave or warm gently on the stovetop, adding a splash of broth if it seems dry.
Can I Make This Recipe Ahead of Time?
Absolutely! You can make the pot roast and vegetables a day in advance. It often tastes even better the next day! Store in the fridge, and when ready to serve, reheat on the stovetop or in the microwave.
