Marry This Instant Pot Pot Roast is a tender and flavorful recipe, which is made with chuck roast and red wine. It’s the ultimate comfort food recipe, made fast and easy in the Instant Pot.
Jump to RecipePioneer Pot Pot Roast Ingredients
- 1 whole beef chuck roast, 3 to 4 pounds
- Kosher salt
- Black pepper
- 2 Tbsp. olive oil
- 2 whole large yellow onions, peeled and quartered
- 6 whole carrots, washed, scrubbed, and cut into large pieces
- 1 cup red wine
- 2 cups beef stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
How To Make Instant Pot Pot Roast
- Prep and Sear the Roast: Set the Instant Pot to the “Sauté” setting. Season the chuck roast generously on all sides with salt and pepper. When the pot is hot, add the olive oil, then carefully place the roast in the pot and sear until it is browned on all sides. Remove the roast to a clean plate.
- Sauté Vegetables and Deglaze: Add the onions and carrots to the hot pot and cook for 3-4 minutes, stirring occasionally. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape all the flavorful browned bits from the bottom.
- Pressure Cook: Add the beef stock, rosemary sprigs, and thyme sprigs to the pot. Return the seared beef to the pot. Lock the lid into place, set the vent to the “Sealing” position, and cook on “Manual” or “Pressure Cook” high pressure for 1 hour and 20 minutes.
- Natural Release and Serve: When the cooking time is complete, allow the pressure to release naturally for at least 10-20 minutes. After the natural release, carefully push the valve to “Venting” to release any remaining steam. Remove the roast to a cutting board. Skim any excess fat from the liquid, then shred the roast with two forks. Serve the shredded beef alongside the carrots and onions, topped with the pan juices.
Recipe Tips
- How to get the most tender pot roast? The combination of pressure cooking and the 10-20 minute natural pressure release is the secret. The natural release allows the meat to rest and reabsorb its juices, ensuring a tender, not dry, result.
- How to get the most flavor? Do not skip searing the meat until it has a deep, brown crust. Equally important is deglazing the pan with the red wine to scrape up all those flavorful browned bits (the “fond”), which form the flavor foundation of the sauce.
- What’s the best cut of meat for a pot roast? A well-marbled chuck roast is the absolute best choice. It’s a tougher cut with lots of connective tissue that breaks down beautifully under pressure, resulting in incredibly tender, melt-in-your-mouth meat.
- Can I make this ahead of time? Absolutely! Pot roast is a perfect make-ahead meal. The flavors are often even better the next day after they’ve had time to meld in the refrigerator.
What To Serve With Instant Pot Pot Roast
This is a classic one-pot meal with the carrots and onions already included. The rich pan juices are perfect for serving over hearty side dishes. The best pairings are:
- Creamy Mashed Potatoes
- Buttered Egg Noodles
- Crusty bread or dinner rolls for sopping up the gravy
- A simple green salad
How To Store Instant Pot Pot Roast
- Refrigerate: Store leftovers, including the gravy and vegetables, in an airtight container in the refrigerator for up to 4 days.
- Freeze: Allow the pot roast to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Instant Pot Pot Roast Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 650 kcal
- Carbohydrates: 15g
- Protein: 48g
- Fat: 38g
- Saturated Fat: 15g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A tough pot roast almost always just needs more time. If your roast isn’t fall-apart tender after the initial cook time and natural release, you can simply secure the lid again and cook it on high pressure for another 15-20 minutes.
No, the wine is optional but adds a wonderful depth and richness to the sauce. You can substitute it with an equal amount of extra beef broth to deglaze the pan.
After you remove the cooked roast, you can easily thicken the juices. Make a slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water. Turn the Instant Pot back to the “Sauté” setting, bring the liquid to a simmer, and then whisk in the slurry until the gravy has thickened.
Try More Recipes:
- 3-Ingredient Buffalo Dip Recipe
- Instant Pot Corned Beef Recipe
- Parmesan Fish Sticks with Glazed Carrots Recipe
Instant Pot Pot Roast Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour20
minutes650
kcalThe ultimate one-pot comfort food, this pot roast features a fall-apart tender chuck roast and hearty vegetables braised in a rich red wine gravy, all made fast and easy in the Instant Pot.
Ingredients
1 (3- to 4-lb.) beef chuck roast
2 Tbsp. olive oil
2 large yellow onions, quartered
6 whole carrots, in large pieces
1 cup red wine
2 cups beef stock
3 sprigs each of fresh rosemary and thyme
Salt and pepper
Directions
- Using the “Sauté” function on the Instant Pot, sear the seasoned chuck roast in hot olive oil until browned on all sides; remove from the pot.
- Sauté the onions and carrots for 3-4 minutes. Deglaze the pot with the red wine, scraping up any browned bits.
- Return the roast to the pot. Add the beef stock and fresh herbs.
- Secure the lid, seal the valve, and cook on High Pressure for 1 hour and 20 minutes.
- Let the pressure release naturally for at least 10-20 minutes.
- Remove the roast, shred it with two forks, and serve with the vegetables and the pan juices.
Notes
- The most important tip for a flavorful pot roast is to sear the meat properly before pressure cooking.
- Don’t skip deglazing the pot; all the browned bits stuck to the bottom are packed with flavor for your sauce.
- The 10-20 minute natural pressure release is crucial for ensuring the meat is perfectly tender, so don’t rush this step.
- For the best results, bring the chuck roast to room temperature for about 30 minutes before you sear it.
