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+ servings

Instant Pot Pot Roast

This simple and delicious Instant Pot pot roast offers big flavor without hours in the kitchen.
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 6
Calories 703 kcal

Ingredients
  

  • 3 pounds chuck roast
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups hot water
  • 2 teaspoons beef bouillon base
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 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
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme

Instructions
 

  • In your Instant Pot, pour in the olive oil and butter. Press the Saute button, then Adjust until the red illuminated lights says 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).
  • Dissolve beef bouillon base in hot water.
  • Remove from 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.

Notes

TIP: 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.
TIP: 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.
TIP: Use the liquid from cooking to make a flavorful gravy either from scratch or from a packet.

Nutrition

Calories: 703kcalCarbohydrates: 43gProtein: 48gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 167mgSodium: 305mgPotassium: 1817mgFiber: 6gSugar: 8gVitamin A: 10266IUVitamin C: 41mgCalcium: 102mgIron: 7mg