Instant Pot Pot Roast

Ingredients

• 1.6–1.8 kg (3½–4 lb)chuck roast
• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, thinly sliced
• 6 clovesgarlic, minced
• 680 g (1½ lb)baby potatoes, whole
• 30 ml (2 tablespoons)tomato paste
• 120 ml (½ cup)dry red wine
• 590 ml (2½ cups)beef broth
• 30 ml (2 tablespoons)Worcestershire sauce
• 1 bag, 454 g (16 oz), or 4baby carrots, or carrots peeled and cut into large chunks
• 1 tablespoonkosher salt
• 1 teaspoondried rosemary
• 1 teaspoongarlic powder
• 1 teaspoondried thyme
• 1 teaspoonblack pepper
• 1 teaspoononion powder
• 30 g (¼ cup)cornstarch
• 120 ml (½ cup)cold water, to whisk with the cornstarch
• To garnishfresh parsley, chopped
• To tastesalt and pepper

Instructions

1. 1

   Trim the beef

   Trim excess fat from the 1.6–1.8 kg (3½–4 lb) chuck roast and cut it into 3–4 large chunks.

2. 2

   Season the beef

   Mix the salt, dried rosemary, garlic powder, dried thyme, black pepper and onion powder in a small bowl. Coat the beef chunks evenly with the mixture.

3. 3

   Sear the chunks

   Set the Instant Pot to SAUTE and add 30 ml (2 tablespoons) olive oil. When hot, sear the beef until browned all over, about 5–10 minutes; work in batches if needed to avoid crowding. Transfer the beef to a plate.

4. 4

   Build the base

   Add the sliced onion and cook for 2–3 minutes, until softened. Add the minced garlic and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute. Pour in the red wine, beef broth and Worcestershire sauce, scraping the browned bits from the bottom of the pot.

5. 5

   Add the potatoes

   Return the beef to the pot and place the whole baby potatoes on top. Do not stir.

6. 6

   Pressure cook beef

   Fit and seal the lid. Cook on manual HIGH pressure for 45 minutes. When cooking is complete, quick-release the pressure; this takes about 5 minutes.

7. 7

   Cook the carrots

   Add the baby carrots. Seal the lid and cook on manual HIGH pressure for 4 minutes, then quick-release the pressure.

8. 8

   Finish the gravy

   Lift the beef and vegetables from the pot and arrange them on a serving platter. Whisk the cornstarch with 120 ml (½ cup) cold water, then stir the slurry into the liquid in the Instant Pot. Press SAUTE and cook for 2–3 minutes, until thickened.

What is pot roast?

Pot roast is a slow-braised American comfort-food dish, usually made with a well-marbled cut of beef and served with vegetables and gravy. This version uses an Instant Pot to pressure-cook the beef, potatoes and carrots in stages.

Chuck roast suits the method because its connective tissue softens as it cooks, helping the meat become tender. Red wine, broth and Worcestershire sauce make a savoury cooking liquid that is finished as gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 674 calories, 55g protein, 31g carbs, 35g fat.

The beef provides most of the protein, while the potatoes and carrots contribute much of the carbohydrate. The beef and olive oil account for much of the fat, with the gravy adding flavour to the plate. For balance, serve a generous portion of vegetables alongside the beef and potatoes.

The seasoning and beef

Dry rub: salt, rosemary, garlic powder, thyme, pepper and onion powder season the beef before it goes into the pot. Coat all sides so each piece is seasoned throughout.

Chuck roast: trimming excess fat and cutting the meat into large chunks makes it easier to brown and arrange in the cooker. Keep the pieces large rather than cutting them into small cubes.

Build flavour before pressure cooking

Searing: brown the beef in batches if necessary; crowded pieces tend to steam rather than colour. Set the browned chunks aside while you soften the onion and cook the garlic and tomato paste.

Deglazing: add the wine, broth and Worcestershire sauce, then scrape the pot bottom thoroughly. Clearing those browned bits helps incorporate their flavour and leaves the bottom clear before pressure cooking.

How the staged cooking works

Beef and potatoes: the beef cooks under high pressure for 45 minutes, with the potatoes sitting on top of it rather than being stirred into the liquid. This keeps the layers in place during the first cooking stage.

Carrots: they go in after the first quick release and cook for a further 4 minutes under high pressure. Adding them later helps prevent them from becoming overly soft.

Check the texture and gravy

Tender beef: the roast should be easy to pull apart after pressure cooking. If it is not yet tender, return it to the cooker and cook it longer before serving.

Thickened sauce: stir the cold-water and cornstarch slurry into the pot liquid, then use SAUTE for 2–3 minutes. Stir as it heats and stop once the gravy has thickened.

Serve it as a complete meal

The potatoes and carrots are cooked in the same pot as the beef, so they are ready to serve alongside it. Arrange everything on a platter and spoon over some gravy.

The listed chopped parsley makes a fresh garnish. A simple green salad or steamed green vegetables can add a crisp contrast to the tender beef and soft vegetables.

Recipe notes & tips

• Pat the beef dry before seasoning to help it brown well.
• Sear in batches if the beef pieces do not fit in a single layer.
• Scrape the pot bottom carefully after adding the wine and broth.
• Keep the potatoes whole as directed so they hold their shape.
• Use a quick release at the end of each pressure-cooking stage, following your Instant Pot’s instructions.
• Whisk the cornstarch fully into cold water before adding it to the hot cooking liquid.

Variations

• Use fresh herbs: replace the dried rosemary and thyme with fresh herbs, adjusting to taste.
• Swap the wine: use additional beef broth in place of the red wine for a version without wine.
• Add mushrooms: stir in halved mushrooms with the carrots for another savoury vegetable.
• Choose larger carrots: peel and cut 4 carrots into large chunks if you are not using baby carrots.
• Garnish with parsley: scatter the chopped parsley over the platter just before serving.

Common mistakes to avoid

• Crowding the pot: the beef may steam instead of browning; sear it in batches.
• Skipping the deglaze: browned bits can remain on the bottom; scrape them up after adding the liquids.
• Stirring in the potatoes: the recipe calls for them to sit on top of the beef; leave the layers undisturbed.
• Adding carrots too early: they may become too soft; add them after the first pressure-cooking stage.
• Using a lumpy slurry: cornstarch can clump in hot liquid; whisk it with cold water first.
• Expecting tender beef too soon: if it does not pull apart easily, pressure-cook it longer before serving.

How to store

Refrigerate leftover beef, vegetables and gravy in an airtight container for up to 3–4 days. Reheat gently in a covered saucepan or in the microwave until piping hot, adding a splash of broth if the gravy has thickened too much.

Frequently asked questions