This Easy Instant Pot Pot Roast is all about juicy, tender beef that falls apart with a fork. It cooks quickly, soaking up all the yummy flavors from the veggies and spices.
I love how my kitchen fills with mouthwatering smells as it cooks! Plus, I can sit back and relax while the Instant Pot does the magic. Easy cleanup is the cherry on top! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast because it’s well-marbled, making it tender when cooked. If you can’t find it, you could use brisket or round roast, but the texture might be a bit different.
Olive Oil: You need this for searing the meat. If you’re out of olive oil, any neutral oil like canola or vegetable oil will work just fine.
Red Wine: It adds depth to the flavor. If you prefer not to use wine, you can substitute with more beef broth or even grape juice for a hint of sweetness.
Vegetables: Carrots and celery are traditional, but feel free to add potatoes or turnips for extra heartiness. If you want a healthier twist, consider using mushrooms for added flavor.
How Do I Get the Roast Perfectly Tender?
The key to achieving that fall-apart tenderness lies in the pressure cooking and searing method. Here’s how:
- Sear the Have Patience: Take time to sear the roast until it’s beautifully browned. This step enhances flavors and creates a tasty crust.
- Pressure Cooking: Cook the roast under high pressure for 60 minutes. It’s crucial not to skip the natural pressure release; it helps the meat stay juicy.
- Resting Period: After removing the roast, let it rest before slicing. This allows juices to redistribute, ensuring every bite is moist and tender.
With these tips, you’ll have a delicious pot roast to enjoy with your loved ones!
Easy Instant Pot Pot Roast Recipe for Tender Beef
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into large chunks
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening gravy)
- 1 tablespoon water (optional, for thickening gravy)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then about 60 minutes in the Instant Pot for cooking. After that, allow for an additional 15 minutes for the natural pressure release. Total time: about 1 hour 30 minutes, with the added benefit of minimal hands-on cooking time.
Step-by-Step Instructions:
1. Season the Roast:
Start by seasoning the beef chuck roast all over with salt, black pepper, garlic powder, and onion powder. This helps build a tasty flavor from the start!
2. Sear the Meat:
Next, set your Instant Pot to ‘Sauté’ mode and add olive oil until it’s shimmering. Carefully place the roast in the pot, searing it on all sides until browned (about 4 minutes per side). This step locks in the juices. Once done, remove the roast from the pot and set it aside.
3. Sauté the Veggies:
Now, add the sliced onions and minced garlic to the pot. Sauté them for 2-3 minutes until they are softened and fragrant. This aromatic foundation adds depth to the dish.
4. Add the Sauces:
Stir in the tomato paste and cook it for another minute to enhance the flavor. Then, pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot to prevent burning.
5. Combine Ingredients:
Next, add the Worcestershire sauce, carrots, celery, thyme, rosemary, and bay leaves. These ingredients will bring your pot roast to life!
6. Return the Roast:
Place the seared roast back into the pot, nesting it among the vegetables and liquid. It’s time to let it cook!
7. Pressure Cook:
Close the Instant Pot lid and set the valve to sealing. Cook on ‘Manual’ or ‘Pressure Cook’ mode at high pressure for 60 minutes.
8. Release the Pressure:
When the cooking is done, allow for a natural pressure release for 15 minutes. Then, carefully quick release any remaining pressure.
9. Serve the Roast:
Remove the roast and vegetables from the pot and transfer them to a serving platter. It’s aroma will fill your kitchen!
10. Optional Gravy:
If you’d like to thicken the gravy, set the Instant Pot back to ‘Sauté’ mode. Mix cornstarch and water in a small bowl to create a slurry, then stir it into the pot liquid. Cook and stir until the gravy thickens, about 2-3 minutes. This step will elevate your dish!
11. Enjoy!
Serve the pot roast slices with vegetables and freshly made gravy spooned over the top. Get ready to enjoy a comforting meal that’s both hearty and delicious!
This recipe promises tender, flavorful beef that’s perfect for any gathering, with minimal prep and impressive results thanks to your Instant Pot!
FAQ
Can I Use a Different Cut of Meat?
Absolutely! While beef chuck roast is ideal for pot roast due to its marbling and tenderness, you can also use brisket or round roast. Keep in mind, the texture may vary slightly, but they’ll still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the beef and vegetables in a freezer-safe container for up to 3 months. Just thaw before reheating!
What If I Don’t Have Red Wine?
No problem! If you prefer not to use red wine, simply substitute with an additional cup of beef broth or grape juice for a hint of sweetness. The recipe will still turn out flavorful!
How Can I Thicken the Gravy?
If you’d like a thicker gravy, use cornstarch mixed with a bit of water to create a slurry. Stir this into the pot liquid when using the ‘Sauté’ mode after cooking. This will help achieve that rich, velvety texture!
