Instant Pot Pot Roast

5 from 2 votes

This simple and delicious Instant Pot pot roast offers big flavor without hours in the kitchen.

Prep Time20

Cook Time55

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: Instant Pot Pot Roast Recipe

Servings:

Calories: 703kcal

2 tablespoons olive oil
2 tablespoons butter
salt and pepper
3 pounds chuck roast
2 teaspoons beef bouillon base
1½ cups hot water
2 tablespoons flour
1 cup red wine
1 tablespoon tomato paste
1 bunch fresh rosemary
1 bunch fresh thyme
5 large carrots, cut into large chunks
6 golden potatoes, cut into 12 pieces (cut each potato in half, then each half into 6 pieces)
1 large sweet onion, cut into large chunks

In your Instant Pot, pour in the olive oil and add the butter. Press the Sauté button, then adjust until the red illuminated lights say MORE.
Generously salt and pepper both sides of the roast.
When the Instant Pot is hot and the butter is melted, place the roast in the Instant Pot and brown on both sides (about 5 minutes each side).
In a small bowl or measuring cup, dissolve the beef bouillon base in hot water.
Remove the roast from the Instant Pot. Sprinkle flour on the bottom of the pot and whisk. Slowly pour in the beef broth, red wine, and tomato paste. Whisk until the mixture thickens, about 30 seconds.
Place the roast back into the pot and cover with rosemary and thyme.
Turn the Instant Pot off and place the lid on the Instant Pot (you may have to wait for it to cool slightly).
Turn the vent to “sealing” and press Manual and set the time to 45 minutes.
When the timer goes off, do a quick release to release the pressure by carefully moving the vent to “venting” and let the steam release. When the steam releases, carefully remove the lid and remove the rosemary and thyme. Then add the potatoes, carrots, and onions.
Put the lid back on, turn the vent to “sealing”. Press Manual and set the time to 10 minutes.
When the timer goes off, quickly release the steam. Carefully remove the lid and scoop out the potatoes, onions, and carrots onto a serving platter. Place the roast on top. Strain and reserve the liquid for serving.

If you are cooking this from frozen, you’ll want to completely thaw your roast first, as it will not cook properly from frozen or partially frozen.
Use large pieces of carrot and potatoes. This helps to make sure that the veggies are not mushy by the time the cooking process is complete.
Use the liquid from cooking to make a flavorful gravy either from scratch or from a packet.