Instant Pot Pot Roast

Pot Roast in the Instant Pot are so juicy and the beef is so tender.

This is the perfect and easy dinner to please a big crowd.  If you have leftover, get the meat to make sandwiches.

Serve the pot roast with mashed potato or mashed carrots for a complete meal.

Instant Pot Pot Roast
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef, Pot Roast
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12
  • 3 lb beef chuckroast
  • 2 tbsp canola oil
  • 2 garlic cloves peeled & halved
  • 1 cup low-sodium beef broth
  • 1 tsp kosher salt
  • 2 tbsp butter
  • 1 large sweet yellow onion peeled and diced
  • 1/2 tsp black pepper
  • 1 tsp sweet paprika
  • 1/2 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Sprinkle both sides of the pot roast with salt, black pepper, and paprika and set aside.
  • Add oil and butter to the Instant Pot and select “Sauté”.
  • Add the roast and sear from one side. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
  • Add the diced onion, cook for 3-4 minutes.
  • Add garlic and sear for 30 seconds.
  • Add the broth and stir with a wooden spatula.
  • Place the roast over the mixture, add the rosemary, thyme sprigs and wine on the roast.and set the Instant Pot to “Manual” on “High Pressure” and set for 60 minutes.
  • Release pressure quickly.
  • Remove the lid and remove the roast and transfer to a plate.
  • Blend the remaining mixture with the blender to make soup puree and “Sauté” the gravy for 3-5 minutes or until it thickens a little.
  • Select “Cancel” and transfer the gravy into a separate bowl.
  • Pour gravy onto roast and serve hot.

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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