Instant Pot Pot Roast

Instant Pot filled with cooked chuck roast, carrots, and potatoes in broth, garnished with parsley.

This Instant Pot pot roast delivers fall-apart beef and rich flavor in a fraction of the time. Made with red wine, herbs, and hearty vegetables--it's comfort food done fast, no packets required.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 567kcal

Author Gary White

Ingredients

4 lb chuck roast
2 Tbsp. olive oil
2 yellow onions one chopped, one sliced
3 celery stalks sliced
8 thyme sprigs fresh
1 rosemary sprig fresh
1 bay leaf whole
2 Tbsp. garlic minced
1 cup red wine
2 cups beef broth may not need all of it
1 lb. medium carrots peeled, cut into chunks
1 lb. red or gold potatoes peeled, roughly chopped
2 Tbsp. cornstarch for slurry
¼ cup water to mix with cornstarch
1 tsp. kosher salt for vegetables

Instructions

Season roast generously with salt and pepper. Let it come to room temp.
Sear the meat: Turn Instant Pot to sauté. Once hot, add olive oil, and brown roast on both sides. Remove and set aside.
Sauté aromatics: Add chopped onion and celery. Cook 2 minutes. Add garlic, thyme, rosemary, and bay leaf. Cook 1 minute.
Deglaze: Pour in red wine and scrape up browned bits. Simmer 2 minutes.
Pressure cook roast: Return roast to pot. Add beef broth (just enough to come up the side, not cover). Lock lid. Cook on high pressure for 75 minutes.
Natural release: Let pressure release naturally (~30 minutes). Remove roast and set aside to rest.
Strain liquid: Pour liquid through fine mesh strainer into a bowl. Discard solids. Return broth to pot.
Cook veggies: Add sliced onion, carrots, potatoes, salt, and cornstarch slurry (cornstarch + water). Lock lid and cook on high pressure for 4 minutes. Quick release.
Shred roast: Pull apart with two forks. Return meat to pot with vegetables and gravy.

Video

Notes

Notes & Tips

Choose the right cut: Chuck roast is ideal for pot roast--well-marbled, affordable, and made for pressure cooking.
Sear it first: Browning the beef builds a flavorful base you won’t get from broth alone. Worth the extra few minutes.
Use natural release: Always let the pressure come down naturally when cooking meat. Quick release = chewy roast.
Cook time guide: About 20 minutes per pound is the sweet spot. This recipe is based on a 4 lb roast.
Deglaze the pot: After sautéing, add wine or broth and scrape up every bit from the bottom. That’s your flavor jackpot.
Gravy thickness: Want it thicker? Add a little extra cornstarch slurry after cooking until it hits your perfect consistency.
Make ahead: Even better the next day. Store leftovers in the fridge for up to 4 days or freeze in portions.

FAQs

Can I leave out the red wine?
Yes. Sub in more broth and a splash of vinegar--red wine vinegar if possible.

Can I use a quick release instead of natural?
Nope. Quick release can make the meat chewy. Be patient--it’s worth it.

Can I add other vegetables?
Absolutely. Parsnips, turnips, or mushrooms work great.

Nutrition