Instant Pot Pot Roast Recipe
Posted: 03/13/2020
This post may contain affiliate links. Please read my disclosure policy.
This Instant Pot pot roast becomes melt-in-your mouth tender in a fraction of the time it would take if you were to cook it in the oven!
Pot pot. No way around it with this Instant Pot pot roast. Despite that awkwardness, this pot roast is the most perfect pot roast.
Pot roast always reminds me of my grandma. She knew I loved it, so when we went over there for a meal on Sunday (at lunch time, but called dinner…if you’re Dutch, you know, right?).
On Sundays, dinner = lunch, and supper = dinner. My husband, who is not from a West Michigan Dutch family, still can’t figure this one out.
Regardless of what the meal was called, my grandparents knew I loved pot roast, and grandma made the best pot roast. I still remember walking into her house after church and smelling the amazing scent of the pot roast that had been cooking in her oven while we were all at church.
We’d have cookies, the grown-ups would have coffee, and then eventually it was time for that tender, flavorful pot roast, and steaming, creamy mashed potatoes.
If you don’t have time to have the beef roast cooking in your oven all day, or if it’s a warm day, this Instant Pot pot roast is the perfect solution. However, if you’re looking for an “all day” recipe, you have to try my Slow Cooker Italian Pot Roast. It’s fantastic!
How to make this Instant Pot Pot Roast:
This pot roast really tastes just like the kind you’d make in the oven. You’ll start with a beef chuck roast, and season it liberally with salt and pepper.
The Instant Pot has a fantastic sauté function, and you’ll use that to get a nice brown crust on your roast. This step gives it so much additional flavor, so try not to skip it!
You’ll remove the roast and set it on a plate while you sauté the onions and carrots briefly. Then comes the good part.
Red wine. This is a huge flavor boost for the pot roast! (If you don’t use alcohol when you cook, check our tips in the “make it your own” section). You’ll also use the red wine to help you scrape all the flavorful brown bits off of the bottom of the pot. This is also very important to avoid the “burn” warning that the Instant Pot sometimes likes to give.
Once you’ve finished scraping all that goodness off the bottom of the pot, you’ll add the next layer of flavor: Beef stock, Worcestershire sauce, rosemary, thyme, and bay leaf.
Then, you’ll put the roast back in, seal up the Instant Pot, and let it work its magic! It will take 10-15 minutes to come to pressure, 60 minutes to cook, and then you’ll let the pressure naturally release for 15 minutes before digging in.
Total cook time is still around 2 hours when you add on the browning steps, but it’s much faster than cooking it in the oven, and largely hands-off. If you need something quicker tonight, make sure to check out my 30 minute meals.
The good news is, you’ll have plenty of time to make some mashed potatoes to go with it! Try my slow cooker mashed potatoes, or if you have two pressure cookers, you can make Instant Pot mashed potatoes.
When the roast is finished cooking, skim some of the fat off the top (if you want), and thicken up the juice using cornstarch to make a nice gravy.
How to make this pot roast recipe your own:
- If you don’t cook with alcohol and want to skip the red wine, just add an extra 1/2 cup of beef broth. Use that to scrape the brown bits off the bottom of the pot.
- Don’t have fresh rosemary and/or thyme? No problem, you can substitute with dried herbs. Try 1/2 teaspoon crushed rosemary, and 1/2 teaspoon dried thyme leaves.
- Want to add potatoes? Go for it! I like to do them separately because I find that they get a little too mushy, and soak up a lot of the grease from the roast, but it’s your kitchen, and your rules!
- Make this Paleo and Whole30 compliant by using broth instead of wine, Whole30 compliant Worcestershire sauce (you might have to make your own, you could also just skip this ingredient) and thickening with arrowroot powder instead of cornstarch.
- Try it with onion soup mix for a boost of fun flavor! If you choose to do this, I’d probably leave out the rosemary and thyme.
- To make keto and/or low-carb, serve with mashed cauliflower.
Reheating and Storage Tips
Store leftover pot roast in an air-tight container in the fridge for up to three days or in the freezer for up to two months. If it’s frozen, it will be best to thaw it overnight in the fridge if you’re able.
I like to reheat it slowly in a covered pan on the stove over medium-low heat. Reheating it in the microwave will make it tough.
You could also keep it cold and slice it thinly for sandwiches!
More great Instant Pot recipes
It’s no secret that I’m obsessed! Here are some favorites:
- Instant Pot Ribs — fall off the bone!
- Instant Pot Beef Stew – a classic recipe made faster in a pressure cooker.
- Instant Pot Minestrone Soup
- Instant Pot Buffalo Chicken Pasta – creamy and spicy!
- Instant Pot Pulled Pork – better tasting and a whole lot faster than using a slow cooker.
- Instant Pot Pork Loin Roast – for a perfectly cooked pork roast every time!
- Instant Pot Mac and Cheese
- Instant Pot Spaghetti and Meat Sauce
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
This Instant Pot pot roast becomes melt-in-your mouth tender in a fraction of the time it would take if you were to cook it in the oven!
Ingredients
- 1 (3 to 3 ½ pound) beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 2 medium sized yellow onions, peeled and cut into eighths
- 5-6 large carrots, peeled and cut into 1-inch pieces
- 1 cup dry red wine (merlot or cabernet sauvignon)
- 2 cups beef stock, unsalted
- 2 teaspoons Worcestershire sauce
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 tablespoons cornstarch
- ¼ cup water
- Mashed potatoes for serving, if desired
Instructions
- Heat Instant Pot to “saute.” Add oil. Season both sides of meat with salt and pepper.
- Add beef to hot Instant Pot and sear until browned, about 7-8 minutes. Flip over and repeat with other side, 7-8 minutes.
- Remove beef to a plate. Add onion and carrots and cook 3-4 minutes. Add wine and scrape ALL brown bits from the bottom of the pot. Cook for 4-5 minutes or until reduced slightly.
- Add beef stock, Worcestershire sauce, rosemary, thyme, and bay leaf. Place beef on top.
- Select “Manual” or “Pressure Cook,” on high pressure, for 60 minutes.
- When finished cooking, let pressure release naturally for 15 minutes before releasing any remaining pressure by turning the valve to “vent.”
- Skim excess fat off the top of the pan juices.
- To make gravy, blend together cornstarch and water. Add to pan; cook and stir until slightly thickened.
- Serve with mashed potatoes, if desired.
Notes
- If you don't cook with alcohol and want to skip the red wine, just add an extra 1/2 cup of beef broth. Use that to scrape the brown bits off the bottom of the pot.
- Don't have fresh rosemary and/or thyme? No problem, you can substitute with dried herbs. Try 1/2 teaspoon crushed rosemary, and 1/2 teaspoon dried thyme leaves.
- Want to add potatoes? Go for it! I like to do them separately because I find that they get a little too mushy, and soak up a lot of the grease from the roast, but it's your kitchen, and your rules!
- Make this Paleo and Whole30 compliant by using broth instead of wine, Whole30 compliant Worcestershire sauce (you might have to make your own, you could also just skip this ingredient) and thickening with arrowroot powder instead of cornstarch.
Nutrition Information
Serving: 1g, Calories: 190kcal, Carbohydrates: 20g, Protein: 7g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 12mg, Sodium: 1040mg, Fiber: 3g, Sugar: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
beckandbulow says
Lovely. Tastes great
Rachel Gurk says
Glad you enjoyed!
Rod Northcott says
After 60 minutes, the carrots were mush and unrecognizable. The second time I made it I cooked the carrots separately. Pressure cooking vegs for 60 minutes doesn’t make much sense to me, but then, I’m a rookie with the Instant Pot. Thanks for all you do and provide. Cheers
Rachel Gurk says
I love the flavor they infuse into the beef, but your way works too!
denise says
sounds incredible. I do use red wine when I cook mine in the instant pot.
Southerners say dinner for the early meal, too. My grandma always made dinner for noon and we ate supper at 6pm.
Rachel Gurk says
So it’s not only the Dutch! :) Red wine makes it so flavorful!