Pot Roast
By :Amy Jacky
Print Recipe
Make this hearty Pressure Cooker Pot Roast Recipe in less than 2 hrs. Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy!
Votes: 15
Rating: 4.73
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Difficult
Browse Category Meat
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 2 hours
Servings
2-4 servings
Ingredients
  • 1-3 pounds chuck roast cut 2 inces thick
  • 4 cloves garlic minced
  • 2 small onions sliced
  • 1 cup chicken stock low sodium
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 pinch rosemary dried
  • 1 pinch thyme
  • 2 bay leaves
  • 2 tablespoons red wine or balsamic vinegar, to deglaze
  • kosher salt to taste
  • black pepper ground, to taste
  • 8 white mushrooms sliced
  • 2 carrots chopped
  • 2 - 4 potatoes quartered
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons water
Course Main Course
Cuisine American
Difficulty Difficult
Browse Category Meat
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 2 hours
Servings
2-4 servings
Ingredients
  • 1-3 pounds chuck roast cut 2 inces thick
  • 4 cloves garlic minced
  • 2 small onions sliced
  • 1 cup chicken stock low sodium
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 pinch rosemary dried
  • 1 pinch thyme
  • 2 bay leaves
  • 2 tablespoons red wine or balsamic vinegar, to deglaze
  • kosher salt to taste
  • black pepper ground, to taste
  • 8 white mushrooms sliced
  • 2 carrots chopped
  • 2 - 4 potatoes quartered
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons water
Votes: 15
Rating: 4.73
Rate this recipe!
Instructions
  1. Press Sauté button and click the adjust button to go to Sauté More function on the Instant Pot. Wait until the indicator says "hot" to promote Maillard reaction and prevent excessive moisture loss.
  2. Pat dry roast with a paper towel. When the Instant Pot is hot, season the chuck roast with generous amount of kosher salt and ground black pepper.
  3. Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping). Remove and set aside.
  4. Reduce the heat to medium by pressing cancel button, then press sauté button. Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance. Add in the mushroom and season with another pinch of kosher salt if you like. Stir and cook for another 2 minutes.
  5. Deglaze: Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.
  6. Add chicken stock, light soy sauce, fish sauce, dried rosemary, thyme, and bay leaves into the pressure cooker. Taste the seasoning and add more salt and pepper if desired.
  7. Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook on Manual at High Pressure for 45 minutes
  8. Turn off the heat. Do not touch and let it fully Natural Release for 25 minutes. Open the lid carefully.
  9. Remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and let it rest while pressure cooking the vegetables. Emerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes.
  10. Close lid and pressure cook on Manual at High Pressure for 4 minutes. Cover the vent with a towel and do a Quick Release. Open the lid carefully.
  11. Taste the sauce one final time and adjust the seasoning if necessary. Mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water and mix it into the sauce one third at a time until desired thickness.
  12. Slice the meat against the grain. Serve with the gravy, potatoes and carrots. Immediately enjoy this umami filled dish you have just created!
  13. Small cooking tip: rub the herbs between your fingers as you add them into the food to “activate” the flavors.
Recipe Notes

TASTE: Remember to taste Taste TASTE as you cook! Taste & season at every step will greatly enhance the flavors of the dish and improve your cooking skills too.

10 replies
  1. Benglund
    Benglund says:

    This recipe created the best and most flavorful roast I’ve ever had. We used a piece of meat that was approximately the size in the instructions, but the first time we made it, the meat was dry but also tough and didn’t fall apart.

    The next time we made it, though, we increased the pressure cooking time from 45 minutes to 55 minutes. This was our sweet spot for us.

    Don’t be afraid of the fish sauce, and instead of whatever the deglazing fluid, we used balsamic, which was a great choice.

  2. SNelson929
    SNelson929 says:

    Really simple. Just a few steps but a great way to gettinng used to using the IP in a couple of ways for a single meal.

    The roast was tender. I maybe would give it an extra 5 minutes. Cooked 2 1/2 lbs in 8qt pot.

    Amazes me how quickly those potatoes and carrots cook.

  3. LRae
    LRae says:

    Its delicious.

    I added the extra step of making a roux to thicken the gravy.

    The corn starch didnt quite donit.

    Otherwise everything turned out perfect.

  4. Mdowd7431
    Mdowd7431 says:

    This was the first pot roast I’d ever made and it came out amazing! Adjusted the cook time to 60 mins because my roast was 4 lbs. The gravy it made was some of the best I’ve ever had. Excellent recipe!

  5. Steve52
    Steve52 says:

    Really great recipe. I added 1 tbs dijon to help balance the flavors. The meat just falls apart.

  6. butlersbistro24
    butlersbistro24 says:

    I used boston butt roast…because the grocer was out of chuck roast. The flavors still mingled great with pork

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *