Sear and pressure cook your pot roast in a versatile Instant Pot® and cut down on the time it would take to get dinner on the table.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 4-pound chuck roast
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups dry red wine
- 1 1/2 cups mushroom or beef broth
- 16 small redskin potatoes (about 1 1/2 pounds)
- 4 large carrots, cut into 2-inch-long diagonal pieces
- 3 large celery stalks, diced
- 1 large sprig fresh rosemary
- 1 large sprig fresh thyme
- 2 large yellow onions, trimmed and halved
Instructions
- Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
- Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
- After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
- Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 450 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 49 g |
| Cholesterol | 136 mg |
| Sodium | 1199 mg |
| Serving Size | 1 of 8 servings |
| Calories | 450 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 49 g |
| Cholesterol | 136 mg |
| Sodium | 1199 mg |
Reviews
I’m an Instapot novice and hate cooking. This recipe came out spectacular! It makes a lot of food tho. So plan for leftovers unless your feeding a lot of people. I might cut the meat to 2lbs since there’s just two of us. Plus I like more veggies. The liquid was so flavorful and there was plenty. So I froze a few cups to make a soup next week. I also saw that someone added cornstarch to thicken it. I’ll try that next time. I’m absolutely making this again.
I made the recipe following ingredients. I braised in my cast iron and followed steps up to adding and whisking in the red wine. Added to my preheated empty InstantPot. Let it boil 3 mins and followed the steps of the recipe. Came out wonderufl,,,very good texture and taste of all ingredients, especially the gravy
Do you have to change anything for an 8qt?
The flavor was delicious! I wouldn’t change a thing!
Cut the roast into three or four pieces, or extend the cook time to closer to two hours. Cut carrots very thick or else they get soggy. Flavor is amazing and this recipe is easy to put together. Works well in a slow cooker as well – 8 hours on low.
Omitted the celery and made the potatoes and carrots separately which meant putting the roast on a rack. Also made the juices into actual gravy in the instant pot while the roast was resting. But the only thing I heard from the crowd when asked how it was…’EATING’. So I knew it was a winner
The best pot roast we ever ate! I used 2 tablespoons corn starch in 1/2 cup of water to thicken the gravy, I was perfect.
The gravy was way too runny. Next time reduce the liquid or add more flour. More like soup.
I added dried gourmet mushrooms and the broth I used to soak them in in place of the beef broth. It turned out fantastically!
This came out perfectly, not sure how it’s getting low ratings. I had a smaller chuck roast 2.25 lbs, but otherwise did recipe almost exactly as written, reducing cook time to an hour for the smaller roast.