Instant Pot Pot Roast


3 pounds beef chuck roast
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste


Season the beef chuck roast generously with salt and pepper.
Select the “Saute” function on the Instant Pot and heat the vegetable oil. Brown the roast on all sides until nicely seared. Remove the roast from the Instant Pot and set aside.
Add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes, until fragrant and slightly softened.
Add the carrot and celery chunks to the pot and sauté for an additional 2 minutes.
Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook for 1 minute to toast the spices.
Pour in the beef broth and red wine (if using), and scrape the bottom of the pot to release any browned bits.
Return the seared roast to the Instant Pot, close the lid, and set the vent to the “Sealing” position.
Select the “Pressure Cook” or “Manual” setting and set the timer for 60 minutes on high pressure.
Once the cooking time is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick release to release any remaining pressure.
Remove the pot roast from the Instant Pot and let it rest for a few minutes before slicing.
Serve the tender pot roast with the vegetables and the flavorful cooking liquid as gravy.
Prep Time: 15 minutes | Cooking Time: 75 minutes | Total Time: 90 minutes

Servings: 6 servings

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