Instant Pot Pot Roast Recipe

Name: Instant Pot Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roast; 3 lbs chuck roast; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smokey paprika; 2 tablespoons canola oil; 2 tablespoons butter; 1 large sweet yellow onion, peeled and quartered; 3 large carrots, washed & cut into 2-inch pieces; 2 garlic cloves, peeled & halved; 1 cup low-sodium beef or 1 cup chicken broth; 1 cup red wine; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Root Vegetables to east as a Side Dish; 1 lb baby red potato; 3 large carrots, washed; 1 large yellow sweet onion, peeled and quartered

Servings: persons

Roast
3 lbs chuck roast
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smokey paprika
2 tablespoons canola oil
2 tablespoons butter
1 large sweet yellow onion, peeled and quartered
3 large carrots, washed & cut into 2-inch pieces
2 garlic cloves, peeled & halved
1 cup low-sodium beef or 1 cup chicken broth
1 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
Root Vegetables to east as a Side Dish
1 lb baby red potato
3 large carrots, washed
1 large yellow sweet onion, peeled and quartered

1
["Set Instant Pot to ""Saute"".", "Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.", "Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.", "Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.", "Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.", "Place the Instant Pot trivet over the vegetable/broth/wine mixture and set the Instant Pot to ""Pressure Cook or Manual"" on HIGH and set for 55 minutes.", "Place the roast in the Instant Pot on top of the trivet.", "Place the rosemary and thyme sprigs on the roast.", "If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.", "our the broth over the vegetables and roast.", "Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.", "When the cooking time (55 minutes on Manual High) is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.", "Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.", "Set the Instant Pot to ""Saute"".", "To make the gravy, use an immersion (or hand) blender to puree the liquid and vegetables in the bottom of the pot. (If an immersion blender isn't available, carefully puree the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.", "While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots.", "Serve the root vegetables and roast with the hot gravy.", "Enjoy!"]

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Roast, 3 lbs chuck roast, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and more.

Yes, Instant Pot Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions