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
Print Recipe
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: 8
Rating: 4.13
Rate this recipe!
Course Main Course
Cuisine American, Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Broth, Beef Chuck Roast, Carrot, Onion, Potatoes
Keyword beef chuck roast, instant pot beef roast recipe, instant pot recipes, kosher salt, low sodium beef broth, rosemary
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
Course Main Course
Cuisine American, Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Broth, Beef Chuck Roast, Carrot, Onion, Potatoes
Keyword beef chuck roast, instant pot beef roast recipe, instant pot recipes, kosher salt, low sodium beef broth, rosemary
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: 8
Rating: 4.13
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.
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12 replies
  2. 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.

  3. 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.

  4. 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!

  5. 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

  6. 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?

  8. 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.

  9. 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.

  11. 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.

  12. Michele
    Michele says:

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

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