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Homemade Instant Pot Pot Roast Recipe

★★★★★

4.8 from 88 reviews
  • Author: Matteo
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x

Description

This Homemade Instant Pot Pot Roast recipe delivers a tender, flavorful beef roast cooked to perfection using the convenience of an Instant Pot. Infused with a blend of aromatic herbs, garlic, and a rich red wine-based broth, this classic comfort dish includes hearty vegetables like mini red potatoes, baby Bella mushrooms, and carrots. The dish is finished with a luscious homemade gravy, making it a perfect family meal ready in about 2.5 hours.

Ingredients

Scale

Beef and Seasonings

  • 4–5 lbs chuck roast (cut into 2 pieces if needed to fit the pot)
  • 3 tablespoons vegetable oil or canola oil
  • 1 small onion, quartered
  • 8 cloves garlic, crushed
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes

Liquids and Sauces

  • 1/2 cup water
  • 1 cup red wine (or water/broth to avoid alcohol)
  • 1 cup low sodium beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons unsalted butter

Vegetables

  • 1 lb mini red potatoes (whole or halved)
  • 8 oz baby Bella mushrooms (whole or halved)
  • 3 large carrots (cut into 1-inch chunks)

Gravy Thickener

  • 1/4 cup cornstarch
  • 1/3 cup water

Instructions

  1. Brown the Beef: Set the Instant Pot to Sauté. Once it indicates ‘Hot’, add 3 tablespoons of oil and heat. If necessary, cut the chuck roast into two pieces to fit the pot. Brown each piece on all sides for 5 minutes each without turning prematurely, until golden brown. Add more oil if needed during searing. Remove the browned beef and cover with foil to keep warm.
  2. Deglaze the Pot: Add 1/2 cup water to the pot and use a wooden spoon to scrape off any browned bits at the bottom. This will add flavor and prevent burning. Turn off sauté mode once done.
  3. Add Ingredients for Cooking: Return the beef to the pot. Add quartered onion, crushed garlic, thyme, rosemary, oregano, paprika, black pepper, red pepper flakes, red wine, beef broth, soy sauce, Worcestershire sauce, and butter to the pot.
  4. Pressure Cook the Roast: Close the Instant Pot lid and seal the valve. Cook on High Pressure for 75 minutes if roast pieces are 2 inches thick or less. For thicker cuts (around 4 inches thick), cook for 100 minutes.
  5. Release Pressure and Check Tenderness: After cooking ends, allow a natural pressure release for 15 minutes, then manually release remaining pressure. Open the lid and check if the beef is tender enough to shred. If not fully tender, cook for an additional 15-20 minutes on High Pressure with another 15-minute natural release.
  6. Shred Beef and Separate Cooking Liquid: Remove beef to a large serving dish and cover with foil. Strain the cooking liquid through a fine mesh sieve into a bowl, reserving one cup of the liquid to add back to the beef. Return remaining liquid to the Instant Pot.
  7. Cook the Vegetables: Add the mini potatoes, mushrooms, and carrots to the pot with the sieved cooking liquid. If potatoes are halved, pressure cook on High for 4 minutes with a quick release. If whole, cook for 6 minutes with a quick release.
  8. Transfer Vegetables to Serving Dish: Use a spider strainer to remove vegetables from the pot and arrange them around the shredded beef on the serving dish.
  9. Make the Gravy: Set Instant Pot to Sauté mode again. Mix cornstarch and water in a small bowl until smooth and add this slurry to the pot. Stir gently and simmer for 2-3 minutes until the sauce thickens. It will thicken more as it cools.
  10. Serve: Pour the gravy into a gravy boat. Drizzle the gravy over the shredded beef and garnish with freshly chopped parsley if desired. Serve hot and enjoy your comforting pot roast meal.

Notes

  • For alcohol-free version, substitute red wine with additional beef broth or water.
  • You can cut the potatoes in half for quicker cooking, but whole mini potatoes hold their shape better.
  • If your beef is particularly large or thick, adjust pressure cooking time accordingly to ensure tenderness.
  • Natural pressure release helps keep the meat juicy and tender.
  • Use a spider strainer or slotted spoon to easily transfer vegetables without breaking them.
  • The gravy thickens as it cools; simmer slightly longer for a thicker consistency if desired.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot pot roast, beef pot roast recipe, pressure cooker pot roast, easy pot roast, comfort food, Instant Pot beef

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Find it online: https://todayplates.com/homemade-instant-pot-pot-roast-recipe/