Instant Pot Pot Roast
Servings: 6 people
Calories: 674kcal
Instant Pot Pot Roast with Red Wine is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful red wine gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot!
Print Recipe
Equipment
Ingredients
- 3 ½ - 4 pound chuck roast
- 2 Tablespoons olive oil
- 1 medium onion thinly sliced
- 6 cloves garlic minced
- 1 1/2 pounds baby potatoes whole
- 2 Tablespoons tomato paste
- 1/2 cup dry red wine
- 2 ½ cups beef broth
- 2 Tablespoons Worcestershire sauce
- 1 16-oz bag baby carrots or 4 carrots, peeled and cut into large chunks
For the dry rub:
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
For the gravy:
- ¼ cup cornstarch whisked together with ½ cup cold water
To finish:
- Fresh chopped parsley to garnish
- Salt and pepper to taste
Instructions
- Trim excess fat off the 3 ½ - 4 pound chuck roast. Cut into 3-4 large chunks.
- Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
- Turn the Instant Pot to SAUTE and add 2 Tablespoons olive oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.
- Add the 1 medium onion to the pot and cook for 2-3 minutes, until softened. Add the 6 cloves garlic and cook 30 seconds longer. Add the 2 Tablespoons tomato paste and cook for 1 minute. Add the 1/2 cup dry red wine, 2 ½ cups beef broth, and 2 Tablespoons Worcestershire sauce and scrape any browned bits off the bottom of the pot.
- Return the beef to the pot, then top with the 1 1/2 pounds baby potatoes. Don’t stir.
- Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
- Add 1 16-oz bag baby carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
- Remove beef and veggies from Instant Pot and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.
Video
Notes
How to make ahead & store
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Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to three months. Thaw in the fridge overnight before reheating.
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Reheat leftovers in the microwave for a couple minutes. Or, heat in a 350-degree oven for 30 minutes.
- If you don't like potatoes or carrots with your pot roast, feel free to leave them out.
- If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.
Nutrition
Calories: 674kcal | Carbohydrates: 31g | Protein: 55g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 183mg | Sodium: 1856mg | Potassium: 1554mg | Fiber: 3g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 7mg