Italian Pot Roast
By :Kellyann Petrucci
Print Recipe
Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation and seals in all the juices. The result is a super tender pot roast enhanced with aromatics.
Votes: 13
Rating: 4.54
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef Chuck, Herbs, Vegetables
Prep Time 15 minutes
Cook Time 55 minutes
Servings
6 servings
Ingredients
  • 3-3 1/2 pound beef chuck roast boneless, trimmed
  • 3 cloves garlic very thinly sliced
  • 1 tablespoon butter or ghee
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon Pink Himalayan salt
  • 2 cups beef bone broth
  • 1 tablespoon coconut aminos
  • 2 tablespoons tomato paste
  • 1-2 stalks celery chopped
  • 1 bay leaf
  • 2 teaspoons Thyme leaves fresh, or 1 teaspoon dried
  • 2 teaspoons oregano fresh chopped, or 1 teaspoon dried
  • 1 tablespoon basil leaves chopped, or 1 teaspoon dried
  • 1 pound white onions Cipollini or pearl onions, blanch for 1 – 2 minutes and peel
  • 4 carrots peeled and cut into bite-size rounds
  • 3 parsnips peeled and cut into bite-size rounds
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef Chuck, Herbs, Vegetables
Prep Time 15 minutes
Cook Time 55 minutes
Servings
6 servings
Ingredients
  • 3-3 1/2 pound beef chuck roast boneless, trimmed
  • 3 cloves garlic very thinly sliced
  • 1 tablespoon butter or ghee
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon Pink Himalayan salt
  • 2 cups beef bone broth
  • 1 tablespoon coconut aminos
  • 2 tablespoons tomato paste
  • 1-2 stalks celery chopped
  • 1 bay leaf
  • 2 teaspoons Thyme leaves fresh, or 1 teaspoon dried
  • 2 teaspoons oregano fresh chopped, or 1 teaspoon dried
  • 1 tablespoon basil leaves chopped, or 1 teaspoon dried
  • 1 pound white onions Cipollini or pearl onions, blanch for 1 – 2 minutes and peel
  • 4 carrots peeled and cut into bite-size rounds
  • 3 parsnips peeled and cut into bite-size rounds
Votes: 13
Rating: 4.54
Rate this recipe!
Instructions
  1. With a sharp knife cut small slits about 3/4 inch deep in the roast and insert garlic slices, pushing down with your finger.
  2. Set your Instant Pot to the Sauté setting. When hot, heat butter and brown roast on all sides.
  3. Pour in beef bone broth, coconut aminos, tomato paste, celery, bay leaf, thyme, oregano, and basil and seal the lid.
  4. Bring the Instant Pot up to full pressure by using Manual and adjusting to high pressure. Cook for 45 minutes. When time is up, use the quick-release method to lower the pressure.
  5. Add onions, carrots, and parsnips, and seal the lid.
  6. Bring the cooker up to full pressure again and cook for an additional 10 minutes.
  7. Use the quick-release method again and transfer the roast and vegetables to a serving platter. Enjoy!
Recipe Notes

You can substitute 1 tablespoon dried Italian seasonings for the thyme, oregano, and basil.

12 replies
  1. kaufman101
    kaufman101 says:

    Good. Not sure about the parsnips. Added potatoes, which i liked better. Needs more carrots and celery.

  2. ASundahl
    ASundahl says:

    Very yummy. I also used potatoes instead of parsnips and was out of tomato paste so I used a can of tomato sauce instead. I’m sure that changed the recipe a bit but we enjoyed it. With the leftovers I fried slices of the roast to make it a little crispy and fried cabbage in butter over rice with the yummy sauce, also very yummy.

  3. Mruggles11
    Mruggles11 says:

    I added red potatoes and cut the time back to 35 minutes for the beef. It was really tender and tons of flavor.

  4. Fyrefightr
    Fyrefightr says:

    The recipee is delicious but the times is way off. It says only 25 min cook time but in the directions it calls for 55 min

  5. Lindz1206
    Lindz1206 says:

    Delicious! We decreased the cooking time to 30 minutes and it was perfect. Also used small red potatoes instead of the parsnips and used extra celery. The dish was actually even better the following day. It was more flavorful after soaking up the juices/broth/spices overnight. We will absolutely be making this again!!

  6. Sunsetdollars
    Sunsetdollars says:

    I used 3/4 of a bag of stew vegetables plus I added a few extra baby red potatoes. I omitted a few things and initially cooked it for 30 minutes with 10 minutes after I added the vegetables and it was amazing!! I also added a cornstarch and water mixture after I took everything out and made a nice gravy in no time..

  7. Hostetler Pot
    Hostetler Pot says:

    The family loved it! I substituted the baby red potatoes for the parsnips and added extra celery and carrots. Looking forward to the leftovers.

  8. IRISH4U
    IRISH4U says:

    Family enjoyed it.
    Reduce cooking time to 30 minutes for meat… even less if using a lean roast.
    Cut celery into half inch chunks.
    Cut carrots and potatoes little bigger or reduce last cooking time to 7 or 8 minutes.

  9. Brookskw
    Brookskw says:

    Followed the recipe exactly, except cut garlic to 1. Flavor was off the chart. Wife loved it. FYI I’m retired (twice) and enjoy cooking.

  10. Instant Pot
    Instant Pot says:

    Hi JHammer,

    Typically if you “fully” (to your desired finish) cook the meat, it is best to let natural pressure release.

    Since the recipe has vegetables that would be overcooked if added in at the beginning, it is okay to do a quick release. Waiting for it to naturally depressurize would add too much time to the overall cooking time.

  11. Jues123
    Jues123 says:

    Great recipe. I
    loved the parsnips. The meat fell apart and is so tender. I didnt feel the need to change a thing!

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