Your New Favorite Pot Roast
By :Party In An Instant Pot Cookbook
instant pot, instant pot recipe, instant pot pot roast, pot roast recipes, instant pot dinner recipes
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Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.
instant pot, instant pot recipe, instant pot pot roast, pot roast recipes, instant pot dinner recipes
Votes: 12
Rating: 4
Rate this recipe!
Prep Time 10 minutes
Cook Time 90 minutes
Servings
8 servings
Ingredients
  • 3 lbs beef chuck roast
  • kosher salt
  • freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme
  • 3 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1/2 cup red wine
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 lb baby potatoes halved
  • 4 medium carrots peeled and sliced on the bias
Prep Time 10 minutes
Cook Time 90 minutes
Servings
8 servings
Ingredients
  • 3 lbs beef chuck roast
  • kosher salt
  • freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme
  • 3 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1/2 cup red wine
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 lb baby potatoes halved
  • 4 medium carrots peeled and sliced on the bias
instant pot, instant pot recipe, instant pot pot roast, pot roast recipes, instant pot dinner recipes
Votes: 12
Rating: 4
Rate this recipe!
Instructions
  1. Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
  2. When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
  3. Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
  4. Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
  5. Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
  6. Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
  7. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
  8. Slice roast against grain.
28 replies
  1. JamiNH
    JamiNH says:

    This turned out really good. I will make it again, but will change some of the seasonings, did not like the flavor combination very well.

  2. Stewie
    Stewie says:

    Amazing. Flavorful. Moist. Just amazing. I used seasoned salt instead of standard kosher salt and pepper. So many flavor explosions In my mouth going on at the moment. Definitely a keeper.

  3. Rosiebrown412
    Rosiebrown412 says:

    Perfect! I don’t normally eat pot roast potatoes… but I ate every every bit of it! And you know what happens when you have to cook with wine 🙂 Plus, Kids all ate it, will certainly make again!

  4. Meg
    Meg says:

    Too watery, not really any flavor, probably won’t make again. IF I did I would to one cup less broth and add more herbs

  5. Newbie
    Newbie says:

    First time using the instant pot. Meat sautéed fine, but when you add onions, it’s burny burn time. I couldn’t follow the recipe in the order requested as I had to deglaze with the wine before adding flour, etc. Is there some trick to this or are the instructions not complete?

  6. Aelfswythe
    Aelfswythe says:

    Really tasty broth, though I think there was a bit much of it. My roast was 3.5 lb instead of 3 as the recipe calls for, so just the edges of the roast were falling apart and I had to put it on slow cooker to finish it off. I think next time I’ll cut my roast in half to make sure it cooks well/is falling apart all the way through.

  7. Lorraine Baker
    Lorraine Baker says:

    I followed directions exactly and got a “burn” error. On step 4 there really wasn’t liquid to boil so I think the tomato paste may have set off the “burn” error. I opened pot, stirred, and did not receive the error again. I did not love the flavor and my roast was not “falling apart”. We did not care for it.

  8. Tracy
    Tracy says:

    Forgot to add, I had everything prepped before starting so there was no wait time in between steps. Also I used chicken broth, for lack of beef broth, used tomato sauce for lack of participation and added celery to the mix.

  9. Michele
    Michele says:

    Didn’t care for the flavor – a little on the weak side. Too much broth, and veggies ended up way overcooked.

  10. cindy petty
    cindy petty says:

    Amazing! Easy to follow recipe, very tender and wonder flavor. (smelled pretty good also) Our neighbor loved it as well. Will definitely have again.

  11. Stephanie Harjo
    Stephanie Harjo says:

    Left out red wine and just used a whole can of beef broth which was less than 3 cups turned out awesome

  12. Lisa Koontz
    Lisa Koontz says:

    Not used to cooking with thyme and rosemary, mostly cumin, allspice, garlic. My family enjoyed the change of flavors. I thought if was quite flavorful. Can’t wait to make a “Cowboy Soup” from the left over gravy and what little roast is left!

  13. Jennifer
    Jennifer says:

    I don’t get the herbs separate I cheet a little. I buy the pre-packaged roast from Wal-Mart. I don’t know if other grocery stores have the package but I love love the season packet it has in with it so I don’t have to worry about getting the herbs and I don’t use the wine either or the worschire sauce. Probably didn’t spell that right but the herbs in that packet make it taste a whole better

  14. Cody
    Cody says:

    Unless you know how to alter a recipe, this is not a good guide. If you put in the veggies at the beginning you’re just going to have mush. An instantpot cooks carrots in like 3 minutes, put them in at the end and you’ll have a much better product.

  15. littlepinkdaisy
    littlepinkdaisy says:

    I made it without the wine and I was out of flour and it was still good. Next time I will try the wine.

  16. G of Gastonia
    G of Gastonia says:

    For the most part, I use this recipe every time. But Brown the meat, set aside and add onions and 1 cup of broth to deglaze the pot ( very important ) !
    Lay the meat on top of onions , add enough broth to almost cover the meat.
    Cook for 55 min, quick release steam, add all other ingredients and cook for 15 min.
    Natural release.
    Enjoy.

  17. Danielle ellis
    Danielle ellis says:

    This was not very good, very watery with no flavor. Vegetables were mushy, and meat was not tender. Would not recommend.

  18. Lucille J McNamara
    Lucille J McNamara says:

    I read the reviews. Wide range of responses! Some great, some not so. I have never used a pressure cooker, so I am a bit apprehensive. I can’t imagine cooking the meat and the vegetables for the same amount of time. The veggies must look overdone!

  19. Steve Houghtaling
    Steve Houghtaling says:

    By far the best tasting pot roast recipe I’ve ever tried! I loved the tangy flavor, (where did that come from?)

    Even though the veggies were a bit mushie, they soaked up the flavor of the liquid and were exquisite!

    I highly recommend!

  20. sdegarmo0809
    sdegarmo0809 says:

    Delicious with some recipe alterations! Also it’s really more of a stew than a pot roast in my opinion. I used a whole can of tomato paste (small size), substituted the wine with two beef bouillon cubes, and added celery. I also cubed the meat, and served with corn bread. It was a big hit for our family! Not sure how people could think this was flavorless.

  21. Eric Lerma
    Eric Lerma says:

    This was my first time using the Pot. Follow the directions for this recipe, however, had to substitute a little water for wine since I didn’t have any. (my cooking skills are fairly basic) I agree with many of the previous responses, though this recipe was good it definitely wasn’t great. I did find there was way too much liquid in the pot. My chuck came out really good. Happy to try this recipe one more time since I should’ve done more prep prior to sautéing the first few ingredients.

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