Here’s a simple Instant Pot Pot Roast recipe—tender, flavorful, and ready much faster than the oven version 🥩🥕
Instant Pot Pot Roast
Ingredients
- 3–4 lb beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 1 cup beef broth
- 1/2 cup red wine (optional, can use more broth instead)
- 2 tsp Worcestershire sauce
- 2 tsp dried thyme (or 1 tbsp fresh)
- 2 tsp dried rosemary (or 1 tbsp fresh)
- 2 bay leaves
- 2–3 tbsp cornstarch + 2–3 tbsp water (for thickening, optional)
Instructions
- Sear the roast
- Season the beef with salt and pepper.
- Turn Instant Pot to “Sauté” and heat olive oil.
- Brown the roast on all sides, 3–4 minutes per side. Remove and set aside.
- Sauté the aromatics
- Add onion, garlic, carrots, and celery. Cook 3–4 minutes until slightly softened.
- Deglaze
- Pour in broth and wine (if using), scraping up any browned bits from the bottom.
- Pressure cook
- Return the roast to the pot.
- Add Worcestershire sauce, thyme, rosemary, and bay leaves.
- Close the lid, set the valve to “Sealing.”
- Cook on Manual/Pressure Cook high pressure for 60–70 minutes (depending on roast size).
- Natural release
- Let pressure release naturally for 10–15 minutes, then carefully release any remaining pressure.
- Thicken the sauce (optional)
- Remove the roast and vegetables.
- Mix cornstarch and water into a slurry, then stir into the sauce.
- Turn on “Sauté” and cook 2–3 minutes until thickened.
- Serve
- Slice or shred the roast and serve with vegetables and gravy.
Tips
- For extra flavor, marinate the roast in a little soy sauce, garlic, and herbs for a few hours before cooking.
- You can add potatoes with the carrots and celery for a complete meal.
- If you want a fork-tender shredded roast, cook 10–15 minutes longer.
I can also give a super quick 35-minute version if you want to make it even faster without losing flavor. Do you want that version?
