Instant Pot Pot Roast: The Ultimate Guide to Perfect Results

Instant Pot Pot Roast: the words alone conjure up images of cozy Sunday dinners, tender, melt-in-your-mouth beef, and the comforting aroma that fills a home with love. But what if I told you that you could achieve that same level of deliciousness in a fraction of the time, without sacrificing any of the flavor or tenderness?

Pot roast, a dish steeped in history, has long been a staple in households across America. Its roots can be traced back to resourceful cooks who sought to transform tougher, less expensive cuts of beef into a culinary masterpiece through slow, patient braising. Traditionally, this meant hours spent tending to a simmering pot on the stovetop or in the oven. But times have changed, and so has our approach to cooking!

That’s where the magic of the Instant Pot comes in. People adore pot roast for its rich, savory flavor, the satisfyingly tender texture of the beef, and the way it effortlessly feeds a crowd. Now, with the Instant Pot Pot Roast recipe I’m about to share, you can enjoy all of those wonderful qualities without spending your entire day in the kitchen. Get ready to experience the ultimate in convenience and flavor – your family will thank you!

Ingredients:

• 3-4 lb chuck roast
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup beef broth
• 1/2 cup dry red wine (optional, but adds great flavor!)
• 2 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 bay leaf
• 1.5 lbs Yukon gold potatoes, quartered
• 1 lb baby carrots
• 2 tbsp cornstarch
• 2 tbsp cold water
• Salt to taste

Searing the Roast:

Searing the roast is a crucial step for developing rich, deep flavor. Don’t skip it!

1. Prepare the Roast: Pat the chuck roast dry with paper towels. This is important because a dry surface will brown much better than a wet one. Season generously on all sides with salt and pepper. Don’t be shy with the salt; it really helps bring out the flavor of the beef.
2. Heat the Instant Pot: Turn your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up for a minute or two. You want the oil to be shimmering hot before adding the roast.
3. Sear the Roast: Carefully place the roast in the hot Instant Pot. Sear it for 3-4 minutes on each side, until a deep brown crust forms. Resist the urge to move the roast around too much; you want it to have good contact with the bottom of the pot to develop that beautiful sear. You might need to do this in batches if your roast is very large to avoid overcrowding the pot. Overcrowding will lower the temperature and prevent proper searing. Remove the roast from the Instant Pot and set it aside.

Building the Flavor Base:

This step is all about creating a flavorful foundation for the pot roast. The aromatics and deglazing process add layers of complexity to the final dish.

1. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent. This process softens the vegetables and releases their natural sweetness, which will contribute to the overall flavor of the pot roast.
2. Add the Garlic: Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Deglaze the Pot: Pour in the beef broth and red wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor and will add depth to the sauce. This process is called deglazing, and it’s essential for a flavorful pot roast.
4. Add Tomatoes and Seasonings: Stir in the diced tomatoes (undrained), Worcestershire sauce, balsamic vinegar, thyme, rosemary, smoked paprika, black pepper, and bay leaf. The diced tomatoes add acidity and body to the sauce, while the Worcestershire sauce provides umami and depth. The balsamic vinegar adds a touch of sweetness and tang, and the herbs and spices contribute to the overall aroma and flavor profile.

Pressure Cooking the Pot Roast:

This is where the magic happens! The pressure cooking process tenderizes the tough chuck roast and infuses it with all the delicious flavors.

1. Return the Roast: Place the seared roast back into the Instant Pot, nestled in the vegetable and sauce mixture. Make sure the roast is mostly submerged in the liquid.
2. Add Potatoes and Carrots: Arrange the quartered Yukon gold potatoes and baby carrots around the roast. The potatoes and carrots will cook alongside the roast, absorbing the flavors of the sauce and becoming tender and delicious.
3. Pressure Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Cook on “Manual” or “Pressure Cook” mode for 60-75 minutes. The cooking time will depend on the size of your roast. A larger roast will require a longer cooking time. I usually go for 75 minutes for a 4 lb roast.
4. Natural Pressure Release: After the cooking time is complete, allow the Instant Pot to naturally pressure release for 15-20 minutes. This allows the pressure to gradually decrease, which helps prevent the roast from becoming tough. After the natural pressure release, carefully release any remaining pressure manually by turning the valve to the “Venting” position. Be careful of the steam!

Making the Gravy:

A rich and flavorful gravy is the perfect finishing touch to this Instant Pot Pot Roast. This simple gravy recipe uses the cooking liquid from the pot roast and a cornstarch slurry to create a smooth and delicious sauce.

1. Remove the Roast and Vegetables: Carefully remove the roast and vegetables from the Instant Pot and place them on a serving platter. Cover them with foil to keep them warm.
2. Skim the Fat: If desired, skim off any excess fat from the surface of the cooking liquid in the Instant Pot. This will result in a leaner gravy.
3. Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. This slurry will be used to thicken the gravy.
4. Thicken the Gravy: Turn the Instant Pot back to the “Sauté” function. Bring the cooking liquid to a simmer. Slowly pour in the cornstarch slurry, whisking constantly, until the gravy thickens to your desired consistency. This usually takes just a few minutes.
5. Season to Taste: Taste the gravy and season with salt and pepper as needed. You may also want to add a splash of Worcestershire sauce or balsamic vinegar for extra flavor.

Serving:

Now for the best part – enjoying your delicious Instant Pot Pot Roast!

1. Shred the Roast: Use two forks to shred the pot roast into bite-sized pieces. The roast should be incredibly tender and fall apart easily.
2. Serve: Arrange the shredded pot roast and vegetables on a serving platter. Pour the gravy over the roast and vegetables.
3. Enjoy!: Serve immediately and enjoy! This Instant Pot Pot Roast is delicious served with mashed potatoes, crusty bread, or a side salad.

Conclusion:

And there you have it! This Instant Pot Pot Roast recipe is truly a game-changer, transforming a traditionally long-cooked dish into a weeknight-friendly masterpiece. If you’ve ever hesitated to make pot roast because of the time commitment, hesitate no more! The Instant Pot unlocks a level of tenderness and flavor that’s simply unparalleled, all while drastically reducing the cooking time. The rich, savory gravy alone is worth the effort, and the fork-tender beef practically melts in your mouth.

But why is this recipe a must-try? Beyond the speed and convenience, it’s the depth of flavor that truly sets it apart. The combination of searing the roast, building a flavorful base with aromatics, and then pressure cooking it all together creates a symphony of tastes that will have everyone asking for seconds. Plus, the Instant Pot locks in all the moisture, preventing the dryness that can sometimes plague oven-roasted versions. It’s a foolproof way to achieve pot roast perfection every single time.

Now, let’s talk serving suggestions and variations! Of course, the classic presentation of pot roast with mashed potatoes and roasted vegetables is always a winner. But don’t be afraid to get creative! Shred the leftover beef and use it for delicious sliders on toasted brioche buns with a dollop of horseradish mayo. Or, toss it with your favorite barbecue sauce for a hearty and satisfying pulled beef sandwich. You could even use the shredded beef as a filling for tacos or enchiladas, adding a unique and flavorful twist to your Mexican night.

For variations, consider adding different vegetables to the Instant Pot. Carrots and potatoes are the traditional choices, but parsnips, turnips, or even sweet potatoes would also be delicious. Experiment with different herbs and spices to customize the flavor profile to your liking. A bay leaf is a classic addition, but you could also try adding thyme, rosemary, or even a pinch of red pepper flakes for a little kick. For a richer gravy, add a tablespoon of tomato paste to the pot before pressure cooking. And if you’re feeling adventurous, try adding a splash of red wine to the pot for an even deeper, more complex flavor.

Don’t forget about the gravy! It’s the star of the show, and it’s incredibly versatile. Serve it over mashed potatoes, noodles, or even rice. You can also use it as a base for other sauces and stews. If you find that the gravy is too thin after pressure cooking, simply thicken it with a cornstarch slurry (mix equal parts cornstarch and cold water) and simmer until it reaches your desired consistency.

I truly believe that this Instant Pot Pot Roast recipe will become a staple in your kitchen. It’s easy to make, incredibly delicious, and endlessly adaptable. I’m so excited for you to try it and experience the magic of Instant Pot cooking for yourself.

So, what are you waiting for? Gather your ingredients, dust off your Instant Pot, and get ready to create a pot roast that will impress your family and friends. And most importantly, don’t forget to share your experience! I’d love to hear how it turned out, what variations you tried, and any tips or tricks you discovered along the way. Leave a comment below and let me know what you think. Happy cooking! I can’t wait to see your pot roast creations!