Braising a chuck roast slow and low guarantees a very tender, mouth-watering roast, but we also have Instant Pots. This Instant Pot pot roast is everything.
If you haven’t jumped on the Instant Pot bandwagon yet, you really should get on that. I bought my first one a couple of years ago, and now they would have to take my Instant Pot from my cold, dead hands. Well, not really.
I don’t want to actually die for this cooking convenience. Just so we’re clear.
What Kind of Meat Should I Get for a Pot Roast?
A nice pot roast can be made with any cut of beef roast, such as round roast, chuck roast, or briskets. Today, we’re going to cook a chuck roast. It was on sale at the store, after all. If made correctly, they are super-tender, and when covered in gravy, they’re very flavorful. It’s the perfect Sunday meal. It’s easy to make, so you could also make it on weeknights. I just make them on the weekends, and I have no idea why.
We will take the seasoned chuck roast beef and sear it first. This recipe doesn’t call for many ingredients. Aside from the roast, you might have the rest of the ingredients in your kitchen. And it’s going to cook with onions, carrots, and potatoes. And the prep time? Only 10 minutes. We’re all about making easy dishes that look as if you worked up a storm in the kitchen. Instant pot roast is the epitome of comfort food.
This chuck roast dish can really be a one-pot meal, but I’m going to make some asparagus with parmesan cheese in the air fryer to go with it. There is a very good reason for that. I have asparagus in the fridge, and I don’t want it to go bad:) I truly hate wasting food in my home.
What’s Different About This Recipe?
I’ve noticed that many Instant Pot pot roast recipes don’t do anything about all that flavor on the bottom of the Instant Pot after you brown the meat. It’s just sitting there. So, take the meat out, and throw some butter in there while scraping all the seasoning to deglaze the bottom of the pot. Then throw those diced onions in the pot, garlic, some dry red wine, the Worcestershire sauce, and broth.
And this isn’t just an Instant Pot roast; it’s also an Instant Pot vegetables recipe. It’s all going in the pot.
That’s how you build up the flavor. After you’ve tried this Instant Pot roast recipe, you won’t want to cook it any other way. I’ve tried quite a few different Instant Pot recipes for pot roast, but some of them just didn’t do the trick. So, I looked at what I felt was left out from the ones I read, then added them to make the best Instant pot roast recipe that you can find on the Internet.
Why Is This Recipe Better in the Instant Pot?
Well, it’s not, you silly goose. Pot roast is delicious cooked in the oven, too. One of my favorite dishes to cook in the Instant Pot is short ribs. I’ll do the recipe on that soon, but for some reason, certain dishes taste better cooked under whatever conditions, and you can’t explain that. Well, that’s how I feel about the short ribs and the Instant Pot roast.
I’m not usually big on carrots, but they are absolutely irresistible cooked with a pot roast. And don’t get me started on the potatoes!
What Ingredients Will I Need?
It really depends on you. I add more ingredients than some recipes call for and less than others. You can make this recipe your own. It is versatile. One of the first pot roast recipes I encountered a few years ago sounded so bland. I don’t do bland, and I don’t do shortcuts if the result is less than appetizing. So, here we are.
You’ll need the roast, salt and pepper, garlic powder, onion powder, fresh rosemary, thyme, paprika, olive oil, butter, garlic, an onion, dijon mustard, and red wine, beef broth, carrots, baby red potatoes, and corn starch.
Oh, and we will add a bit of dijon mustard to the pot roast as well. All of this matters. The end result is out of this world.
Why Do I Need to Brown the Roast First?
It’s all about that flavor. You’ll be caramelizing the surface of the meat by browning it. It takes minimal effort, and you get back so much. Additionally, it’s aesthetically pleasing when you put it on the table.
Do You Really Have to Talk so Much?
Yes, yes, I do. It’s my job, you absolute walnut (yeah, I know I’m talking to myself).
Can This Be Served with Dips?
Are you INSANE? Good grief. No, you don’t serve pot roast with any sort of dips.
Let’s do this.
Prep time: 10 minutes
Cook time: 1 hour and 15 minutes
Total time: 1 hour and 25 minutes
Serves: 6
Ingredients:
- 1 pot roast. 3-5 pounds. Get a marbled roast.
- 1.5 teaspoon of salt and pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1.5 teaspoon of paprika
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 cup of dry red wine
- 1 tablespoon of dijon mustard
- 2 tablespoons of Worcestershire sauce.
- 3 cups of beef broth
- 1 pound of baby potatoes
- 6 carrots, cut into smaller pieces (see earlier pic above)
- 3 sprigs each of rosemary and thyme
- 3 tablespoons of corn starch mixed with 3 tablespoons of water
Instructions:
- Rub the roast with a mix of salt and pepper, garlic powder, onion powder, and paprika.
- Put the olive oil in the Instant Pot and click saute. Brown all sides of the roast after the oil gets hot. Remove roast.
Toss the butter into the pan. When melted, add the diced onion, and stir until translucent. Be sure to scrape the seasoning off the bottom of the pan. That’s flavor. - Add the garlic, then the red wine; stir for a couple of minutes, then add the dijon mustard and Worcestershire sauce.
- Place the Instant Pot trivet into the pan. Put the roast on the trivet, add the potatoes and carrots, and pour the beef broth over the roast.
- Place the rosemary and thyme sprigs on top of the roast.
- Hit pressure cook and set it for 60 minutes. You will let it do a natural release for 10 minutes, then switch to the venting release position and allow all of the steam to escape and the float valve to drop down before removing the lid.
- Remove the roast, potatoes, and carrots from the pan using the trivet handles. Place them on a serving plate.
- While the roast is resting, it’s time to make the gravy. So, hit the saute setting, then add the corn starch slurry slowly while stirring. Give it a few minutes until the gravy thickens.
- After that, it’s time to eat! Pull the roast apart using two forks, and you’re in for a real treat.
Nutrition:
Crazy Tender Instant Pot Roast with Potatoes and Carrots
Equipment
- 1 Instant Pot
Ingredients
- 3 pounds chuck roast up to 5 pounds
- 1.5 teaspoon salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion diced
- 3 cloves garlic minced
- 1 cup red wine dry
- 1 tablespoon dijon mustard
- 2 tablespoons Worcestershire sauce
- 3 cups beef broth
- 1 pound baby potatoes red
- 6 carrots cut into smaller pieces
- 3 tablespoons corn starch mix with 3 tablespoons of water
- 3 sprigs rosemary
- 3 sprigs thyme
Instructions
- Rub the roast with a mix of salt and pepper, garlic powder, onion powder, and paprika.
- Put the olive oil in the Instant Pot and click saute. Brown all sides of the roast after the oil gets hot. Remove roast.
- Toss the butter into the pan. When melted, add the diced onion, and stir until translucent. Be sure to scrape the seasoning off the bottom of the pan. That's flavor.
- Add the garlic, then the red wine; stir for a couple of minutes, then add the dijon mustard and Worcestershire sauce.
- Place the Instant Pot trivet into the pan. Put the roast on the trivet, add the potatoes and carrots, and pour the beef broth over the roast. Place sprigs of rosemary and thyme on top of the roast.
- Hit pressure cook and set it for 60 minutes. You will let it do a natural release for 10 minutes, then switch to the venting release position and allow all of the steam to escape before removing the lid.
- Remove the roast, potatoes, and carrots from the pan using the trivet handles. Place them on a serving plate.
- While the roast is resting, it's time to make the gravy. So, hit the saute setting, then add the corn starch slurry slowly while stirring. Give it a few minutes until the gravy thickens. After that, it's time to eat! Pull the roast apart using two forks, and you're in for a real treat.
Nutrition
This recipe may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate, I earn a small amount of money from qualifying purchases.
Be sure to review this recipe, and say hello to us on Facebook and Instagram.Thanks for stopping by!
