Multicooker - Classic Pot Roast with Root Vegetables
By :Kate Merker
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Votes: 4
Rating: 2.5
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Cooking Technique Multicooker
Main Ingredient Chuck Roast, Potatoes, Red Wine
Prep Time 15 minutes
Cook Time 135 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups beef broth or chicken broth, low-sodium
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon black pepper freshly ground, divided
  • 8 small new potatoes halved
  • 6 medium carrots peeled and halved crosswise
  • 4 small parsnips peeled and halved crosswise
  • 2 small onions cut into 1/2-inch-thick wedges
  • 2 sprigs fresh rosemary
  • 3/4 teaspoon kosher salt
  • 1 chuck roast or rump roast, 2 pounds, tied if desired
  • flat-leaf parsley chopped fresh, for serving (optional)
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Cooking Technique Multicooker
Main Ingredient Chuck Roast, Potatoes, Red Wine
Prep Time 15 minutes
Cook Time 135 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups beef broth or chicken broth, low-sodium
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon black pepper freshly ground, divided
  • 8 small new potatoes halved
  • 6 medium carrots peeled and halved crosswise
  • 4 small parsnips peeled and halved crosswise
  • 2 small onions cut into 1/2-inch-thick wedges
  • 2 sprigs fresh rosemary
  • 3/4 teaspoon kosher salt
  • 1 chuck roast or rump roast, 2 pounds, tied if desired
  • flat-leaf parsley chopped fresh, for serving (optional)
Votes: 4
Rating: 2.5
Rate this recipe!
Instructions
  1. In the Multicooker, whisk together the broth, wine, tomato paste, mustard, Worcestershire, and 1/2 teaspoon of the black pepper.
  2. Add the potatoes, carrots, parsnips, onions, and rosemary to the pot, and toss to combine.
  3. Season the beef with the salt and remaining 1/2 teaspoon black pepper.
  4. Nestle the beef into the vegetables in the pot. Cover with the lid, press [Roast], and adjust the temperature to 300°F and the timer to 2 hours 30 minutes.
  5. Cook until the beef is very tender, about 2 hours 15 minutes. Press Cancel.
  6. Remove and discard the rosemary. Transfer the beef to a cutting board, remove the string (if using), and slice thinly.
  7. Arrange the beef and vegetables on a serving platter or plates, spooning any remaining liquid over the top. Sprinkle with parsley (if using).
9 replies
  1. JenniferLevenson
    JenniferLevenson says:

    There is no (roast) setting. And the meat/stew setting doesnt let the operator enter the time. So hmmmm….

  2. YorkieMom
    YorkieMom says:

    When my pot roast finished, the vegetables were all burned and stuck to the bottom of the pan! It had basically boiled dry! I used the roast program and followed the instructions as written except I used more broth than called for. I’ll try try the slow cook program next time.

  3. Lausley
    Lausley says:

    Painfully salty recipe. Really cut down on the amount of salt used to season the beef in the first sear.

  4. thedicarlos
    thedicarlos says:

    I dont have a roast setting on my Lux model of Instapot. I tried thos recepie with the Meat/Stew setting and it burned the hell out of my roast!

  5. Instant Pot
    Instant Pot says:

    This recipe is designed for our MultiCooker line that is temperature controlled and not our Multi-Use Pressure Cooker.

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