Instant Pot Pot Roast

This is the beef roast with tender vegetables to enjoy with gravy.

Instant Pot Pot Roast
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef, Pot Roast
Prep Time: 15 minutes
Cook Time: 1 hour 3 minutes
Total Time: 1 hour 18 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
  • 3 large carrots cut into 2-inch pieces
  • 1/2 tsp black pepper
  • 1 tsp sweet paprika
  • 1 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 quartered onion and carrots for cook for 3-4 minutes.
  • dd garlic and sear for 30 seconds.
  • Add the broth and stir with a wooden spatula.
  • Place the Instant Pot trivet over the mixture and set the Instant Pot to “Manual” on “High Pressure” and set for 55 minutes.
  • Place the roast in the Instant Pot on top of the trivet and add the rosemary, salt, black pepper and thyme sprigs on the roast.
  • Pour the wine over the vegetables and roast.
  • Close the lid and wait until the timer goes off.
  • Select “Cancel” and 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.
  • Add remaining carrots to the gravy and mix well.
  • Select “Cancel” and transfer the gravy into a separate bowl.
  • Pour gravy onto roast and serve hot.

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