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 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 my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Instant Pot Recipes? Corrie Cooks

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