Learn how to use your Instant Pot to create an unforgettable pot roast. Impress your family and friends with your culinary skills!

Pot roast is a classic comfort food. The tender and juicy meat, with flavorful vegetables and a rich gravy, is the ultimate hearty meal. But, cooking a pot roast can be time-consuming and labor-intensive. That’s where the Instant Pot comes in. With this magical appliance, you can enjoy a delicious pot roast in a fraction of the time. You can do it with minimal effort. We’ve got you covered if you’re looking for a foolproof recipe that delivers impressive results every time.

What is a pot roast?

Instant pot roast is a classic comfort food that families have enjoyed for generations. It is a dish made from a large, tough cut of meat. The meat is typically slow-cooked in a pot or Dutch oven. The meat is seared to develop a flavorful crust. Then simmered with vegetables and seasonings to create a tender and juicy meal. The result is a hearty, savory dish perfect for cozy dinners on chilly nights. This roast can be made with various types of meat. These include beef, pork, and lamb. It can also be customized with different vegetables and seasonings to suit your preferences.

What meat cut is best for this type of roast?

Pot roast is a classic dish known for its tender, juicy, and flavorful meat. But, the choice of meat cut can significantly affect the final result. Tougher cuts of beef high in connective tissues are ideal for pot roast. These cuts must be cooked low and slow to break down the connective tissues and become tender.

Some of the best meat cuts for pot roast include chuck roast, brisket, and rump roast. Chuck roast is a popular choice because it is marbled with fat, which adds flavor and tenderness to the meat. Brisket is another excellent choice because it has a lot of connective tissue, which makes it very flavorful when slow-cooked. Rump roast is also a good choice because it is lean and tender when cooked properly.

What to serve with your meat?

Here are some delicious and easy ideas:

Mashed Potatoes: The creamy texture of mashed potatoes pairs perfectly with the tender and flavorful roast.
Roasted Vegetables: Roasting vegetables like carrots, parsnips, and potatoes is a great way to add color to your meal. Roast them alongside the pot roast. It also adds nutrition. The vegetables will absorb the savory flavors of the meat and create a perfect side dish.
Sautéed Greens: Sautéed kale, spinach, or collard greens are a healthy and delicious addition to pot roast. Add some garlic and lemon juice to enhance their flavor.
Yorkshire Pudding: Yorkshire pudding is a traditional British dish that pairs well with roast. These airy and crispy popovers are easy to make and add a unique texture to your meal.
Crusty Bread: Serve your roast with a slice of crusty bread or a fresh baguette. The bread soaks up the meat’s delicious juices.

Prep Time:10

Cook Time:1 5

Total Time:1 15

Ingredients

1 ½ lb. boneless beef chuck roast
1 tbsp. olive oil
One small yellow onion chopped
Two cloves garlic minced
3 medium carrots cut into 1” pieces
¾ lb. whole baby potatoes quartered
Two bay leaves
2 tbsp. red wine vinegar
½ tbsp. Worcestershire sauce
¾ cups beef broth
One fresh thyme sprig
1 Fresh rosemary sprig
1 tbsp. cornstarch
1 tbsp. water for slurry
½ tsp. salt
½ tsp. black pepper

Instructions

Prepare the instant pot and preheat it using the Sauté More function.
Using a paper towel, pat dry the chuck roast steak, then generously season both sides of the roast with black pepper and salt.
Add olive oil to the inner pot. Place the seasoned roast in the pot and let it brown for 10 minutes per side without constantly flipping it. Then, remove from the pot and set aside.
Add onions to the pot and sauté until softened. Season with salt and black pepper, then add garlic and sauté for 30 seconds.
Add a dash of red wine vinegar, and deglaze the pot using a wooden spoon.
Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves into the Instant Pot.
Return the chuck roast and all its meat juice to the Instant Pot. Close the lid and cook at High Pressure for 45 minutes, waiting for Full Natural Release. Then, open the lid carefully.
Transfer the chuck roast to a cutting board, cover it with aluminum foil, and set aside.
Submerge the potatoes in the gravy, then add the carrots on top of the potatoes. Close the lid and Pressure cook at High Pressure for 4 minutes, then wait for Quick Release. Open the lid carefully.
Adjust the seasoning if necessary. Mix cornstarch with water and gradually add it to the gravy until you get the desired thickness.
Slice the roast chuck against the grain, and serve the pot roast and veggies with the gravy. Enjoy!

Notes

- Let the pot roast cool down to room temperature before storing it. Avoid leaving it at room temperature for too long.
- Once it has cooled down, transfer the pot roast to an airtight container. Alternatively, wrap it tightly in plastic or aluminum foil.
- Pot roast can be stored in the refrigerator for up to 4 days. If you want to store it longer, you can freeze it for 3-4 months. To freeze, wrap it tightly in plastic and aluminum foil or use an airtight container