Name: Instant Pot Pot Roast
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Ingredients: 3 lbs Beef Chuck Roast; 2 tsp Kosher Salt; 1 tsp Black Pepper; 2 tbsp Olive Oil; 1 large Yellow Onion, chopped; 4 cloves Garlic, minced; 1.5 cups Beef Broth; 0.5 cup Dry Red Wine (Cabernet or Merlot); 1 tbsp Worcestershire Sauce; 4 medium Carrots, peeled and cut into 2-inch chunks; 1 lb Yellow Potatoes, halved; 3 sprigs Fresh Thyme; 2 sprigs Fresh Rosemary; 2 tbsp Cornstarch; 2 tbsp Cold Water

"This melt-in-your-mouth pot roast is the ultimate comfort food, transformed into a weeknight-friendly meal thanks to the Instant Pot. Infused with aromatic herbs and finished with a silky red wine gravy, it delivers deep, slow-cooked flavor in a fraction of the time."

1 Ingredients

Qty	Item
3 lbs 1360 g	Beef Chuck Roast
2 tsp 12 g	Kosher Salt
1 tsp 2 g	Black Pepper
2 tbsp 30 ml	Olive Oil
1 large 150 g	Yellow Onion, chopped
4 cloves 12 g	Garlic, minced
1.5 cups 350 ml	Beef Broth
0.5 cup 120 ml	Dry Red Wine (Cabernet or Merlot)
1 tbsp 15 ml	Worcestershire Sauce
4 medium 240 g	Carrots, peeled and cut into 2-inch chunks
1 lb 450 g	Yellow Potatoes, halved
3 sprigs 3 g	Fresh Thyme
2 sprigs 2 g	Fresh Rosemary
2 tbsp 16 g	Cornstarch
2 tbsp 30 ml	Cold Water

2 Instructions

Season the beef chuck roast generously on all sides with salt and pepper. Select the 'Sauté' function on your Instant Pot and add the olive oil.

Once the oil is shimmering, sear the roast for 5-7 minutes per side until a deep brown crust forms. Remove the meat and set it aside on a plate.

Add the chopped onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 60 seconds until fragrant.

Pour in the red wine and beef broth. Use a wooden spoon to scrape the bottom of the pot thoroughly to release all the browned bits (fond); this prevents the 'Burn' notice and adds flavor.

Stir in the Worcestershire sauce and return the seared beef to the pot. Place the fresh rosemary and thyme sprigs on top of the meat.

Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' on High for 60 minutes.

When the timer ends, allow the pressure to release naturally for 15 minutes before manually releasing any remaining steam.

Open the lid and add the carrots and potatoes around the beef. Reseal the lid and pressure cook on High for an additional 5 minutes, then perform a quick release of the pressure.

Carefully remove the meat and vegetables to a serving platter and tent with foil. Discard the herb stems.

In a small bowl, whisk the cornstarch and cold water to create a slurry. Select 'Sauté' on the Instant Pot and whisk the slurry into the bubbling liquid. Simmer for 2-3 minutes until thickened into a rich gravy. Slice the beef against the grain and serve with the vegetables and gravy.

·
Don't skip the searing step; it creates the Maillard reaction which is essential for a deep, savory flavor profile.
·
Ensure you cut your vegetables into large chunks. If they are too small, they will turn into mush during the pressure cooking process.
·
Always use a natural release for at least 15 minutes for the meat. A quick release can cause the muscle fibers to tighten, resulting in tough beef.
·
If you prefer not to use wine, replace it with an equal amount of beef broth and a teaspoon of balsamic vinegar for acidity.

? Frequently Asked Questions

What is the best cut of meat for pot roast?

Chuck roast is the gold standard because it has plenty of connective tissue and marbling that breaks down during pressure cooking, resulting in tender, succulent meat.

Can I cook the vegetables at the same time as the meat?

While you can, it isn't recommended. Cooking them for the full 60 minutes will overcook them. Adding them at the end for 5 minutes ensures they are perfectly tender but still hold their shape.

Can I use frozen roast?

Yes, but you won't be able to sear it properly, and you should increase the pressure cooking time by about 20-30 minutes.

How do I avoid the 'Burn' message?

The most common cause is not deglazing the pot. Make sure you scrape every single brown bit off the bottom of the pot after adding the liquid before you start the pressure cooking cycle.

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