Your New Favorite Pot Roast
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.
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 3lbs beef chuck roast
  • kosher salt
  • freshly ground black pepper
  • 1tbsp extra-virgin olive oil
  • 1 medium onionchopped
  • 3 garlic clovesminced
  • 2tsp freshly chopped rosemary
  • 1tsp freshly chopped thyme
  • 3tbsp tomato paste
  • 2tbsp all-purpose flour
  • 1/2cup red wine
  • 3cups low-sodium beef broth
  • 1tbsp Worcestershire sauce
  • 1lb baby potatoeshalved
  • 4 medium carrotspeeled and sliced on the bias
  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.