Pressure Cooker Pot Roast

An Instant Pot filled pot roast, showing tender beef and chunks of potatoes and carrots.

Fall-apart tender pot roast in about 2 hours!

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
1 rosemary sprig
1 bay leaf
2 Tbsp. garlic minced
1 cup red wine
2 cups beef broth
1 lb. medium carrots peeled, chunked
1 lb. red or gold potatoes peeled, roughly chopped
2 Tbsp. cornstarch
¼ cup water
1 tsp. sea salt

Instructions

Bring the chuck roast to room temperature and season it well with salt and pepper.
Heat the Instant Pot using the sauté setting. Once hot, add 2 tablespoons of olive oil, then sear the roast on both sides until browned. Set aside.
Add 1 chopped onion and 3 chopped celery stalks to the pot. Cook for 2 minutes until soft and translucent. Then add 2 tablespoons of minced garlic, 8 thyme sprigs, 1 rosemary sprig, and 1 bay leaf. Cook for another minute.
Pour in 1 cup of red wine to deglaze the pot, scraping up all the browned bits. Let the wine simmer for at least 2 minutes.
Return the roast to the pot and add 2 cups of beef broth. It is best if the roast is not completely submerged, so pour in a little less broth if necessary. Lock the lid and cook on high pressure for 75 minutes.
Once the cooking time is complete, let the pressure release naturally (about 30 minutes). Carefully remove the roast, cover it, and set it aside to rest.
Pour the cooking liquid into a separate container using a fine mesh strainer, then return it to the pot. Discard the aromatics.
Add 1 sliced onion, 1 lb. peeled and chunked carrots, and 1 lb. peeled and roughly chopped potatoes to the pot. In a small dish, combine 2 Tbsp. cornstarch with ¼ cup water to make a slurry. Add it to the pot along with one teaspoon of salt.
Lock the lid and cook on high pressure for 4 minutes, then quick-release the pressure. Using two forks, pull apart the roast. Add it back to the pot with the gravy and vegetables.

Video

Notes

Expert Tips

Sear the Meat: Don't skip searing the roast. It locks in the juices and adds a depth of flavor.
Deglaze Properly: Make sure to scrape up all the bits from the bottom of the pot after adding the red wine. This adds extra flavor to the broth.
Use Fresh Herbs: Fresh thyme and rosemary provide a more robust flavor compared to dried herbs.
Let It Rest: After cooking, let the roast rest for at least 15 minutes before pulling it apart. This helps retain the juices. I typically let it rest while cooking the veggies, waiting until step 12 of the recipe to pull it apart.
Choosing the Right Pressure Release: I recommend that you always use natural release for meat to keep it tender.
Adjusting Cooking Time: If your roast is smaller or larger than 4 lbs, adjust the cooking time accordingly. As a general rule, cook for 20 minutes per pound.
Gravy Consistency: If you prefer a thicker gravy, you can add more cornstarch slurry after the vegetables are cooked.

FAQs

Can I add other vegetables? Yes! You can add parsnips, turnips, or mushrooms for additional flavors and textures.

Can I leave out the red wine? Yes, but substitute it with more stock and 1 tablespoon of vinegar – red wine vinegar if you have it.

Can I do a quick release instead of a natural pressure release? Trust me on this, and take the time to do a natural pressure release. I find that quick pressure releases cause meat texture to change, becoming tough and chewy.

Nutrition