A good pot roast recipe has everything I love in a meal – a comforting protein-heavy dish with veggies that can all be made in one pot. Traditional pot roast recipes aren’t difficult to make, but they can take quite a bit of time to prepare, so it’s nice to have a pressure cooker version that can be made in about half the time!
This Pressure Cooker Pot Roast is a one-pot wonder, a fall-apart tender beef, chock full of vegetables, and cooked in a flavorful gravy. This recipe takes about 2 hours to make in your Instant Pot (paid link).
Ingredients:
- 1 (3 to 4 pound) chuck roast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 tablespoon olive oil, plus more if needed
- 4 carrots, peeled and cut into 1-inch pieces
- 1 celery stalk, chopped
- 1 large onion, chopped
- 4 garlic cloves, smashed
- 1/4 cup dry red wine
- 24 oz baby red potatoes
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 to 2 sprigs fresh thyme, plus more for garnish, if desired
- 2 tablespoons cornstarch
Season your chuck roast with the salt, garlic powder, onion powder, and pepper.
Add 1 tablespoon olive oil to your Instant Pot or multicooker, and set it to the saute function – normal heat.
When heated, add the seasoned chuck roast and brown on all sides, about 4-5 minutes per side.
While the roast browns, prepare your carrots, celery, onion, and garlic. Remove the chuck roast from the Instant Pot and set aside.
Add in the prepared carrots, celery, onion, and garlic, and saute for 10 minutes, stirring occasionally.
Pour in the red wine and use a wooden spoon to scrape up some of the browned bits from the bottom of the pot. Press cancel to stop the saute function.
Top the mixture with the red potatoes.
Follow with the reserved chuck roast.
Pour in the chicken broth and Worcestershire sauce, and add in the thyme sprigs.
Add and secure the lid to the Instant Pot or multicooker, then press “Pressure Cook.” Increase the time to 60 minutes for a 3 lb roast or 80 mins for a 4 lb roast.
Make sure the vent is closed and let come up to the proper pressure, about 15 minutes.
The unit will beep when the proper pressure is reached and then begin cooking.
After 60 or 80 minutes, depending on the size of your roast, let the unit naturally release for 10 minutes, then press cancel on the unit and carefully release the vent.
When the button near the vent has dropped, carefully open the Instant Pot or multicooker and remove the roast and let rest.
Add a colander over a large bowl and strain the mixture into the bowl. Reserve the vegetables and pour the broth back into the Instant Pot or multicooker. (You can dispose of the thyme sprigs) Turn the unit back on to the saute function.
Combine 2 tablespoons cornstarch and 1/4 cup cold water in a small bowl. Pour the mixture into the unit and whisk to combine, until it begins to thicken.
Remove any butcher’s twine from the roast, then slice. Add some vegetables to a plate and top with slices of the pot roast. Finish off with a ladle of gravy and some fresh thyme leaves, if desired.
The roast is so tender and flavorful! If it falls apart as you cut it, just shred it instead – it will taste just as delicious!
This recipe makes a ton of gravy, so I saved some of it for a future dinner; it will be delicious over mashed potatoes!
Ingredients
- 1 (3 to 4 pound) chuck roast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 tablespoon olive oil, plus more if needed
- 4 carrots, peeled and cut into 1-inch pieces
- 1 celery stalk, chopped
- 1 large onion, chopped
- 4 garlic cloves, smashed
- 1/4 cup dry red wine
- 24 oz baby red potatoes
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 to 2 sprigs fresh thyme, plus more for garnish, if desired
- 2 tablespoons cornstarch
Instructions
- Season your chuck roast with the salt, garlic powder, onion powder, and pepper.
- Add 1 tablespoon olive oil to your Instant Pot or multicooker, and set it to the saute function – normal heat.
- When heated, add the seasoned chuck roast and brown on all sides, about 4-5 minutes per side.
- While the roast browns, prepare your carrots, celery, onion, and garlic. Remove the chuck roast from the Instant Pot and set aside.
- Add in the prepared carrots, celery, onion, and garlic, and saute for 10 minutes, stirring occasionally.
- Pour in the red wine and use a wooden spoon to scrape up some of the browned bits from the bottom of the pot. Press cancel to stop the saute function.
- Top the mixture with the red potatoes.
- Follow with the reserved chuck roast.
- Pour in the chicken broth and Worcestershire sauce, and add in the thyme sprigs.
- Add and secure the lid to the Instant Pot or multicooker, then press “Pressure Cook.” Increase the time to 60 minutes for a 3 lb roast or 80 mins for a 4 lb roast.
- Make sure the vent is closed and let come up to the proper pressure, about 15 minutes.
- The unit will beep when the proper pressure is reached and then begin cooking.
- After 60 or 80 minutes, depending on the size of your roast, let the unit naturally release for 10 minutes, then press cancel on the unit and carefully release the vent.
- When the button near the vent has dropped, carefully open the Instant Pot or multicooker and remove the roast and let rest.
- Add a colander over a large bowl and strain the mixture into the bowl. Reserve the vegetables and pour the broth back into the Instant Pot or multicooker. (You can dispose of the thyme sprigs) Turn the unit back on to the saute function.
- Combine 2 tablespoons cornstarch and 1/4 cup cold water in a small bowl. Pour the mixture into the unit and whisk to combine, until it begins to thicken.
- Remove any butcher’s twine from the roast, then slice. Add some vegetables to a plate and top with slices of the pot roast. Finish off with a ladle of gravy and some fresh thyme leaves, if desired.
