Instant Pot Pot Roast: The Ultimate Guide to Perfect Results

Instant Pot Pot Roast: the words alone conjure up images of cozy Sunday dinners and melt-in-your-mouth beef. But what if I told you that you could achieve that same level of comforting deliciousness in a fraction of the time? Forget slaving away over a hot stove all day; with the magic of the Instant Pot, a perfectly tender and flavorful pot roast is now within reach in just a few hours!

Pot roast, a dish steeped in history, has long been a staple in households across America. Its origins can be traced back to the resourceful practice of slow-cooking tougher cuts of beef until they become incredibly tender. For generations, it has been a symbol of family gatherings and shared meals, a testament to the simple pleasure of good food and good company. The aroma alone is enough to evoke feelings of warmth and nostalgia.

People adore pot roast for its incredible depth of flavor and satisfying texture. The beef, braised to perfection, practically falls apart with a gentle nudge of a fork. The accompanying vegetables, infused with the rich, savory juices, are equally irresistible. And let’s not forget the convenience! While traditionally a time-consuming endeavor, this Instant Pot Pot Roast recipe simplifies the process without sacrificing any of the classic flavor. It’s the perfect solution for busy weeknights or when you’re craving a hearty, home-cooked meal without the all-day commitment. So, are you ready to experience the magic of a perfectly cooked pot roast, made easy with your Instant Pot?

Ingredients:

• 3-4 lb chuck roast
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 cup dry red wine (optional, but recommended!)
• 2 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1.5 lbs Yukon gold potatoes, quartered
• Salt and pepper to taste
• 2 tbsp cornstarch (for thickening gravy, optional)
• 2 tbsp cold water (for thickening gravy, optional)
• Fresh parsley, chopped (for garnish, optional)

Preparing the Roast and Vegetables:

1. Season the roast generously. Start by patting the chuck roast dry with paper towels. This is crucial for getting a good sear. Then, season it liberally with salt and pepper on all sides. Don’t be shy! The seasoning will penetrate the meat during cooking and add tons of flavor.
2. Sear the roast. Turn your Instant Pot to the “Sauté” setting. Add the olive oil and let it heat up. Once the oil is shimmering, carefully place the roast in the Instant Pot. Sear it for 3-4 minutes per side, until it’s nicely browned. This step is essential for developing a rich, deep flavor. Don’t overcrowd the pot; if your roast is too large, sear it in two batches. Remove the roast from the Instant Pot and set it aside.
3. Sauté the vegetables. Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. This step builds a flavorful base for the pot roast.
4. Add garlic and tomato paste. Add the minced garlic and tomato paste to the Instant Pot. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic. The tomato paste adds depth and richness to the sauce.
5. Deglaze the pot. Pour in the beef broth and red wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will enhance the sauce.
6. Add seasonings. Stir in the Worcestershire sauce, balsamic vinegar, dried thyme, dried rosemary, and bay leaf.

Pressure Cooking the Pot Roast:

1. Return the roast to the pot. Place the seared roast back into the Instant Pot, nestled among the vegetables.
2. Add the potatoes. Arrange the quartered Yukon gold potatoes around the roast. Make sure they are mostly submerged in the liquid.
3. Pressure cook. Secure the Instant Pot lid and set the valve to the “Sealing” position. Cook on “Manual” or “Pressure Cook” setting for 60-75 minutes, depending on the size of your roast. For a 3-lb roast, 60 minutes is usually sufficient. For a 4-lb roast, go for 75 minutes.
4. Natural pressure release. After the cooking time is up, let the Instant Pot release pressure naturally for 15-20 minutes. This allows the roast to become even more tender. After the natural pressure release, carefully release any remaining pressure manually by turning the valve to the “Venting” position. Be cautious of the steam!

Shredding the Roast and Making the Gravy:

1. Remove the roast and vegetables. Carefully remove the roast and vegetables from the Instant Pot using a slotted spoon. Place them on a serving platter and cover with foil to keep warm.
2. Shred the roast. Use two forks to shred the roast into bite-sized pieces. It should be incredibly tender and fall apart easily.
3. Make the gravy (optional). If you want a thicker gravy, turn the Instant Pot back to the “Sauté” setting. In a small bowl, whisk together the cornstarch and cold water until smooth. This is your cornstarch slurry.
4. Thicken the gravy. Slowly pour the cornstarch slurry into the simmering liquid in the Instant Pot, whisking constantly. Continue to whisk until the gravy thickens to your desired consistency, about 2-3 minutes.
5. Season the gravy. Taste the gravy and adjust the seasoning with salt and pepper as needed.

Serving the Instant Pot Pot Roast:

1. Assemble and serve. Arrange the shredded pot roast and vegetables on a serving platter. Pour the gravy over the roast and vegetables.
2. Garnish (optional). Garnish with fresh chopped parsley, if desired.
3. Enjoy! Serve immediately and enjoy your delicious and tender Instant Pot pot roast! It’s perfect with a side of crusty bread for soaking up the gravy.

Tips for the Best Instant Pot Pot Roast:

• Don’t skip the searing! Searing the roast is crucial for developing a rich, deep flavor.
• Use a good quality beef broth. The flavor of the beef broth will significantly impact the flavor of the pot roast.
• Don’t overcook the roast. Overcooking can make the roast dry and tough. The natural pressure release helps to keep the roast tender.
• Adjust the cooking time based on the size of your roast. A larger roast will require a longer cooking time.
• Add other vegetables. Feel free to add other vegetables to the pot roast, such as mushrooms, parsnips, or turnips.
• Make it ahead of time. Pot roast is even better the next day! The flavors have time to meld together.
• Freeze leftovers. Leftover pot roast can be frozen for up to 3 months.

Variations:

• Add beer. Substitute some of the beef broth with a dark beer, such as a stout or porter, for a richer flavor.
• Use different herbs. Experiment with different herbs, such as bay leaf, oregano, or marjoram.
• Make it spicy. Add a pinch of red pepper flakes or a chopped jalapeño pepper for a little heat.
• Add balsamic glaze. Drizzle with balsamic glaze before serving for a touch of sweetness and acidity.

Troubleshooting:

• Roast is tough: Make sure you are using a chuck roast, which is a well-marbled cut of beef that becomes very tender when cooked low and slow. Also, ensure you are cooking it for a sufficient amount of time. A longer natural pressure release can also help.
• Gravy is too thin: Make sure you are using enough cornstarch slurry. You can also simmer the gravy for a longer period of time to allow it to thicken.
• Gravy is too thick: Add a little more beef broth to thin it out.
• Instant Pot is giving a “burn” warning: This usually happens when there is not enough liquid in the pot or when food is stuck to the bottom. Make sure you deglaze the pot thoroughly after searing the roast and add enough beef broth.

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 40-50g
• Fat: 20-30g
• Carbohydrates: 20-30g

This Instant Pot Pot Roast recipe is a guaranteed crowd-pleaser. The tender, flavorful roast and the rich, savory gravy are sure to be a hit with your family and friends. Enjoy!

Conclusion:

This Instant Pot Pot Roast recipe isn’t just another weeknight dinner; it’s a gateway to comfort food heaven, delivered with incredible speed and ease. Seriously, if you’re looking for a meal that practically cooks itself while filling your home with the most amazing aroma, then you absolutely must give this a try. I know, I know, I’m biased, but trust me on this one! The fork-tender beef, the perfectly cooked vegetables, and the rich, savory gravy – it’s a symphony of flavors and textures that will have everyone at the table begging for seconds.

But the best part? It’s so incredibly versatile! While I’ve shared my go-to method, feel free to experiment and make it your own. For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the pot. Craving a richer flavor profile? Try searing the roast in a little bacon fat before adding it to the Instant Pot. You could even swap out the potatoes for sweet potatoes for a touch of sweetness.

Serving suggestions are endless! Of course, it’s fantastic served simply in bowls, ladled generously with gravy. But you can also shred the beef and use it for hearty sandwiches, tacos, or even shepherd’s pie. The leftover gravy is liquid gold – use it to top mashed potatoes, biscuits, or even a fried egg for a truly decadent breakfast. I’ve even been known to dip grilled cheese sandwiches into it (don’t judge!).

And speaking of leftovers, this Instant Pot Pot Roast is even better the next day! The flavors meld together even more beautifully overnight, making it the perfect make-ahead meal for busy weeknights. Just imagine coming home after a long day to a ready-to-eat, incredibly flavorful dinner. It’s a game-changer, I promise!

I truly believe this recipe is a winner, and I’m so excited for you to try it. It’s a guaranteed crowd-pleaser, and it’s so simple to make that even beginner cooks can achieve amazing results. So, dust off your Instant Pot, gather your ingredients, and get ready to experience the magic of a perfectly cooked pot roast.

But don’t just take my word for it! I’d absolutely love to hear about your experience. Did you make any variations? What did your family think? Share your photos and stories in the comments below! Let’s create a community of pot roast enthusiasts and inspire each other with our culinary creations. I can’t wait to see what you come up with! Happy cooking!