Instant Pot Pot Roast

A classic comfort dish, this Instant Pot Pot Roast Recipe is so tender and easy thanks to the pressure cooker! With the carrots and potatoes made alongside the roast, this one pot dinner is super flavourful and is a crowdpleaser.

Course dinner

Cuisine American

Keyword instant pot pot roast, pot roast

Prep Time 15

Cook Time 1 3

Total Time 1 18

Servings people

Calories 531kcal

Author Olivia Ribas

Ingredients

3 pounds boneless chuck roast
Salt and black pepper
1 tablespoon olive oil
2 cups onions chopped
2 stalks celery chopped
4 cloves of garlic minced
1 tablespoon tomato paste
1/4 cup dry red wine
3 cups beef broth
1 teaspoon of Better than Bouillon
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 medium carrots peeled and chopped
4 medium potatoes peeled and chopped
Fresh parsley for garnish chopped

For the Gravy

2 tablespoons butter
2 tablespoons tapioca flour
2 cups cooking liquid

US Customary - Metric

Instructions

First, set your Instant Pot to SAUTE mode.
Then, pat your pot roast completely dry. Season roast with a good amount of salt and pepper.
Add in the olive oil and sear your pot roast on all sides until browned. Set aside.
Add more olive oil if necessary and then add onions and celery. Sauté for 3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
Stir in red wine, scraping any browned bits on the bottom of the pot.
In a measument cup, combine the beef broth and Better than Bouillon. Stir well to combine.
Pour in the beef broth to the Instant Pot. Add in the chuck roast, rosemary and thyme. Stir well.
Close the Instant Pot with the lid, and seal the vent. Hit cancel, then cook on high pressure for 60 minutes. When the time is up, do a QUICK RELEASE by moving the valve to venting to realease all the pressure (steam). When the float valve drops, you can safely open the Instant Pot.
To the instant pot, add in the carrots and potatoes on top of the pot roast. Close it again with the lid, and cook on HIGH PRESSURE for 3 more minutes. Then, do a quick release.
Transfer the vegetables to a serving platter. Using tongs, remove the pot roast to the same serving platter and shred it with 2 forks into large chunks. Save 2 cups of the cooking to make gravy.

For the Gravy

In a sauce pan over medium heat, melt the butter. Add in the tapioca flour and whisk well to combine. Cook for 30 seconds and then slowly pour in the cooking liquid. Keep stirring to avoid any lumps and then season it with salt.

Notes

Searing the meat adds a ton of flavour to the pot roast. Don't skip this quick and easy step.
Always thaw the meat before cooking it. While the instant pot can cook food from frozen, this recipe was not tested for a frozen roast.
Feel free to use any type of potatoes. You can even cut up russet potatoes.
To store: Store leftover pot roast for up to 4 days in the fridge. Hold onto the liquid from cooking as it helps keep it moist.
To reheat: You can reheat the pot roast in the microwave, stovetop, or oven. Add the reserved liquid to keep the meat moist.
To freeze: The vegetables don't freeze well but you can freeze the meat for up to 3 months.

Nutrition