Of course! The Instant Pot is a game-changer for pot roast, transforming a traditionally long, slow-cooked dish into a weeknight-friendly meal without sacrificing that “cooked all day” tenderness and flavor.
Here is the definitive guide to making the Best Ever Instant Pot Roast.
Why This Recipe Works:
· Deep Flavor Foundation: We take a few extra minutes to deeply sear the roast and sauté the aromatics, building layers of flavor that pressure cooking alone can’t achieve.
· The Right Cut: Chuck roast is the champion for pot roast. Its well-marbled fat renders down during cooking, making the meat incredibly tender and flavorful.
· Liquid Gold: Using a combination of beef broth and a flavor powerhouse like red wine or balsamic vinegar creates a rich, complex gravy base.
· Vegetable Timing: Adding the heartier vegetables partway through ensures they are perfectly cooked and not mushy.
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Recipe: Best Ever Instant Pot Roast
Serves: 6-8 Prep time: 20 minutes Cook time: 60 minutes under pressure (plus natural release time) Total time: About 1 hour 45 minutes
Ingredients:
For the Roast:
· 3-4 lb beef chuck roast, patted very dry
· 2 tsp kosher salt
· 1 tsp black pepper
· 2 tbsp vegetable or avocado oil
For the Aromatics & Braising Liquid:
· 1 large yellow onion, chopped
· 4 cloves garlic, minced
· 2 tbsp tomato paste
· ¾ cup dry red wine (like Cabernet Sauvignon or Merlot) or additional beef broth
· 1 ½ cups beef broth (low sodium preferred)
· 1 tbsp Worcestershire sauce
· 2 tsp fresh thyme leaves (or 1 tsp dried)
· 2 bay leaves
For the Vegetables:
· 1 lb carrots, peeled and cut into 2-inch chunks
· 1 ½ lbs Yukon Gold potatoes, cut into 1 ½-inch chunks
· Optional: 2 stalks celery, cut into 1-inch pieces
For the Gravy (Optional):
· 2 tbsp cornstarch
· 2 tbsp cold water
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Instructions:
1. Season and Sear (The Most Important Step!):
· Pat the chuck roast completely dry with paper towels. This is crucial for getting a good sear. Season all over generously with salt and pepper.
· Set your Instant Pot to Sauté mode on “More” (High). Once hot, add the oil.
· Carefully place the roast in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Don’t move it until it’s ready to flip. You may need to sear it in half if your roast is large. Remove the roast to a plate.
2. Build the Flavor Base:
· Add the chopped onion to the pot and sauté for 2-3 minutes, scraping up the browned bits (the fond) from the bottom of the pot. This is pure flavor!
· Add the garlic and tomato paste and cook for 1 more minute until fragrant.
· If using wine: Pour in the red wine to deglaze the pot. Scrape vigorously until all bits are loosened and the wine has reduced by about half, ~2-3 minutes. This cooks off the alcohol and leaves only rich flavor.
· If not using wine: Use a splash of the beef broth to deglaze the pot.
3. Pressure Cook:
· Pour in the remaining beef broth and Worcestershire sauce, stirring to combine. Hit Cancel to turn off Sauté mode.
· Place the roast back into the pot, along with any accumulated juices. Sprinkle with thyme and add the bay leaves on top.
· Secure the lid, set the valve to Sealing, and select Manual / Pressure Cook on High for 60 minutes for a 3-lb roast. (Add 5-10 minutes for a 4-lb roast).
4. Natural Release and Add Vegetables:
· When the cooking time is up, let the pressure release naturally for 15 minutes. Then, carefully perform a quick release for any remaining pressure.
· Open the lid away from you. The meat should already look very tender.
· Add the carrots and potatoes (and celery if using) around and on top of the roast, submerging them as much as possible in the liquid.
· Secure the lid again, and cook on Manual / High Pressure for 4 MORE minutes.
5. Finish and Serve:
· Once the second cook cycle is complete, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
· Carefully open the lid. The vegetables should be tender and the meat should be fall-apart tender.
· Remove the bay leaves. Transfer the roast and vegetables to a serving platter. The roast will likely break apart as you remove it—that’s a sign of perfection! Tent with foil to keep warm.
6. Make the Gravy (Optional but Recommended):
· Set the Instant Pot back to Sauté mode (Normal).
· In a small bowl, make a slurry by mixing the cornstarch and cold water until smooth.
· Bring the liquid in the pot to a simmer. Whisk in the cornstarch slurry and continue to whisk for 1-2 minutes until the gravy thickens.
· Taste and adjust seasoning with more salt or pepper if needed.
7. Serve:
· Shred or chunk the beef onto plates, serve with the vegetables, and spoon the rich gravy over everything.
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Pro Tips for the Absolute Best Roast:
· The Dry Pat: Do not skip patting the roast dry. Moisture is the enemy of a good sear.
· Don’t Crowd the Pot: If your roast is large, sear it in two pieces. Overcrowding will steam the meat instead of browning it.
· Natural Release is Key: The 15-minute natural release allows the muscle fibers in the meat to relax gently, ensuring it stays juicy and tender. A full quick release can make it tougher.
· Thicken to Your Liking: For a thicker gravy, you can use more cornstarch slurry. Add it slowly while whisking until you reach your desired consistency.
· Rest the Meat: Letting the roast rest for 10 minutes on the platter before shredding allows the juices to redistribute.
Enjoy your incredibly tender, flavorful, and surprisingly fast Instant Pot masterpiece