Description
This Instant Pot Pot Roast recipe delivers a classic Sunday dinner with tender, melt-in-your-mouth beef cooked to perfection in just 60 minutes. Paired with flavorful baby red potatoes and carrots, this one-pot meal is rich in savory flavors from herbs, red wine, and beef stock, all made effortlessly using an Instant Pot for quick preparation.
Ingredients
Beef and Seasoning
- 1 (3-pound) boneless chuck roast, excess fat trimmed
- Kosher salt, 1 1/2 teaspoons, plus more to taste
- Freshly ground black pepper, 1 teaspoon, plus more to taste
- 1 ½ tablespoons canola oil
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 ½ pounds baby red potatoes, whole
- 4 large carrots, cut diagonally into 2-inch pieces
Liquids and Flavorings
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
Thickener
- 2 ½ tablespoons cornstarch
- ¼ cup cold water (for slurry)
Instructions
- Prepare Instant Pot: Set a 6-quart Instant Pot to high sauté setting to preheat for browning the beef.
- Season and Brown Beef: Season the chuck roast evenly with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in the Instant Pot and brown the roast on all sides, about 2-3 minutes per side. Once browned, remove and set aside.
- Sauté Onion and Garlic: Add the chopped onion to the pot and cook while stirring frequently until translucent, about 2-3 minutes. Stir in minced garlic and tomato paste and cook until fragrant, about 1 minute.
- Deglaze Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot to prevent burning and add flavor.
- Add Liquids and Herbs: Stir in the beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Place the browned beef back into the pot, ensuring it’s mostly submerged.
- Pressure Cook Beef: Seal the Instant Pot lid, select manual/high pressure, and set timer for 45 minutes. Once finished, perform a quick pressure release according to your Instant Pot’s instructions.
- Add Vegetables: Add the whole baby red potatoes and carrot pieces into the pot. Reseal the lid, select manual/high pressure again, and set for 6 minutes. Perform a quick pressure release when done.
- Shred Beef: Carefully remove the beef, potatoes, and carrots from the pot. Using two forks, shred the beef into bite-sized pieces.
- Make Gravy: Whisk together cornstarch and ¼ cup cold water to form a slurry. Set the Instant Pot to high sauté, bring the cooking liquid to a boil, then stir in the cornstarch slurry. Cook and stir frequently until the gravy thickens, about 2-3 minutes. Adjust consistency with additional beef stock if necessary.
- Serve: Plate the shredded beef with the potatoes and carrots, pouring the thickened gravy and juices over the top immediately for a delicious, hearty meal.
Notes
- Trim excess fat from the chuck roast to reduce grease but leave some fat for flavor and moisture.
- Make sure to brown the beef well to develop deeper flavor in the final dish.
- Use a dry red wine like Cabernet Sauvignon or Merlot for best flavor in the sauce.
- Adjust seasoning at the end to taste, especially salt and pepper.
- The pot roast can be made a day ahead; flavors improve after resting overnight.
- If the gravy thickens too much, add warm beef stock or water to loosen it to desired consistency.
