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Image of pot roast piled on top of mashed potatoes. Carrots also pictured.
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Instant Pot Pot Roast Recipe

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! 
Prep Time 30 minutes
Cook Time 2 hours
Additional Time 15 minutes
Total Time 2 hours 45 minutes
Servings 6 servings
Calories 190kcal
Author Rachel Gurk

Equipment

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.

Video

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

Serving: 1g | Calories: 190kcal | Carbohydrates: 20g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 1040mg | Fiber: 3g | Sugar: 4g