This Instant Pot Pot Roast is a classic, slow-cooked meal made in a fraction of the time. Juicy, fall-apart beef, tender vegetables, and a rich, savory gravy make this the perfect comfort food for a cozy dinner. Using the Instant Pot ensures that all the flavors meld beautifully in just 90 minutes, making it an excellent option for a satisfying, fuss-free meal.
Why You’ll Love This Recipe
- Fast & Easy: Pressure cooking makes this pot roast tender in under 2 hours.
- Rich & Flavorful: Perfectly seasoned beef with a deep, hearty gravy.
- One-Pot Meal: Everything cooks together for easy cleanup.
- Meal-Prep Friendly: Leftovers taste even better the next day!
Ingredients Breakdown
Main Ingredients:
- 3 lb chuck roast (or beef brisket, round roast)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup red wine (optional, for depth of flavor)
- 3 cloves garlic, minced
- 1 onion, sliced
- 4 medium carrots, cut into chunks
- 2 large potatoes, cut into chunks
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening gravy)
Substitutions:
- Use sweet potatoes instead of regular potatoes for a lower-carb option.
- Swap red wine with additional beef broth if preferred.
- Replace cornstarch with xanthan gum for a keto-friendly gravy.
Step-by-Step Instructions
- Season the beef with salt, pepper, garlic powder, and onion powder.
- Sear the roast: Set the Instant Pot to Sauté mode, heat olive oil, and sear the beef for 3-4 minutes per side until browned. Remove and set aside.
- Sauté onions & garlic: Add sliced onions and garlic, cooking for 2 minutes until fragrant.
- Deglaze the pot: Pour in red wine (or broth) and scrape up any browned bits from the bottom.
- Add tomato paste, Worcestershire sauce, and beef broth. Stir well.
- Return the beef to the pot, then add carrots, potatoes, rosemary, and thyme.
- Pressure cook: Close the lid, set to High Pressure for 60 minutes, and let it naturally release for 15 minutes before opening.
- Make the gravy: Remove the beef and vegetables. Set the Instant Pot to Sauté mode, whisk in the cornstarch slurry, and cook for 2-3 minutes until thickened.
- Shred or slice the beef, serve with vegetables, and drizzle with gravy.
Storage & Meal Prep:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Reheat in the microwave or on the stovetop with a splash of broth.
Nutrition & Dietary Info (Per Serving)
- Calories: 480
- Protein: 40g
- Fat: 28g
- Carbs: 20g
- Fiber: 4g
Serving Suggestions & Topping Ideas
- Pair with crusty bread or dinner rolls to soak up the gravy.
- Serve with a green salad for a fresh contrast.
- Top with fresh parsley for a bright finishing touch.
- Add a side of roasted Brussels sprouts for extra veggies.
FAQs
1. Can I make this in a slow cooker?
Yes! Sear the beef first, then cook on low for 8 hours or high for 4-5 hours.
2. How do I make this keto-friendly?
Omit the potatoes and use cauliflower or radishes instead. Thicken gravy with xanthan gum instead of cornstarch.
3. Can I use frozen beef?
Yes! Skip the searing step and increase pressure cooking time to 90 minutes.
4. What’s the best cut of beef for pot roast?
Chuck roast is best for tenderness, but brisket or round roast work well too.
5. How do I prevent a tough roast?
Ensure you use natural pressure release and let the meat rest before shredding.
Enjoy this Instant Pot Pot Roast, a classic, tender, and flavorful one-pot meal!
