Easy Instant Pot Pot Roast {Tender + Juicy}
This Easy Instant Pot Pot Roast is comfort food at its best. The tender and juicy beef melts in your mouth with yummy potatoes and carrots.
Servings: 8 servings
Calories: 342kcal
Ingredients
- 2 tbsp olive oil
- 2 lb boneless chuck roast
- Salt & pepper, to taste
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 packet onion soup mix
- 4 cloves garlic, minced
- 1 tbsp Worcestershire
- 2 yellow onions, chopped
- 4 Yukon gold potatoes, chopped
- 4 carrots, chopped
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 sprigs fresh rosemary or 1 tsp dried rosemary
Cornstarch slurry
- 1 tbsp water
- 1 tbsp cornstarch
Instructions
- Turn the Instant Pot on to saute mode and season beef all over with salt & pepper, coating generously. After a few minutes, add the olive oil and wait until oil is hot to add chuck roast. Sear on four sides for 2-3 minutes each side until browned.
- Remove roast from heat and add red wine, simmering another 2 minutes until pot is deglazed. Turn Instant Pot off, then add beef broth, chuck roast, onion soup mix, garlic, Worcestershire, onions, potatoes, carrots and herbs, in that order.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 40 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 40 minutes.
- Let the pressure naturally release (should take about 15 minutes). Open the lid when pressure gauge has dropped and the lid opens easily.
- Gently remove vegetables and set on a platter, then shred the pot roast before adding to the veggies. Meanwhile, mix the water and cornstarch together in a small bowl to form a slurry.
- Turn the Instant Pot back to saute mode and stir in slurry, bringing the juices to a boil to make the gravy. Simmer for 5 minutes or so until thickened, then pour over pot roast and veggies. Serve and enjoy!
Video
Notes
Use boneless chuck roast, bottom round roast or brisket.
If your roast is still tough after cooking, add 10-15 minutes onto the cooking time.
Store the leftovers in the fridge for 3-5 days. Reheat in the Instant Pot on sauté mode or in the oven at 350° F.
Freeze this pot roast for up to 6 months. Defrost in the fridge overnight and reheat as normal or microwave from frozen for 5-7 minutes.
Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 602mg | Potassium: 945mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5128IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 6mg