Can I use frozen meat for this recipe?

While you could use frozen meat, I don't recommend it. Frozen meat won't sear properly, which means you'll miss out on all those wonderful flavors that come from browning. Additionally, you'd need to increase the cooking time substantially. For best results, thaw your roast completely before cooking.

My gravy is too thin. How can I thicken it?

If your gravy needs additional thickening after blending and simmering, make a quick slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Add this to your simmering gravy a little at a time, stirring constantly, until you reach your desired consistency. Remember that gravy continues to thicken as it cools.

What's the best cut of beef for pot roast?

Chuck roast is ideal for pot roast because of its connective tissue and fat marbling that breaks down during cooking, creating tender, flavorful meat. Other good options include brisket, bottom round, or shoulder roast. These tougher cuts become incredibly tender with pressure cooking.

Can I make this recipe without wine?

Absolutely! Simply substitute the wine with additional beef broth and add 1-2 tablespoons of balsamic vinegar or Worcestershire sauce to achieve a similar depth of flavor. The acid in these ingredients helps tenderize the meat in much the same way wine does.

Easy Instant Pot Pot Roast Recipe

Description

This Easy Instant Pot Pot Roast Recipe delivers tender, flavorful, and perfectly seasoned chuck roast paired with caramelized vegetables and a rich, silky gravy. Ideal for weeknight dinners or comforting Sunday meals, this one-pot wonder saves time without compromising the heartiness of a classic pot roast.

Ingredients

Units Scale

For Cooking the Roast:

3 pounds chuck roast
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoky or sweet paprika
2 tablespoons canola oil
2 tablespoons butter
1 large sweet yellow onion, peeled and quartered
3 large carrots, washed and cut into 2-inch pieces
2 garlic cloves, peeled and halved
1 cup low-sodium beef or chicken broth
1 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme

If Adding Root Vegetables as a Side Dish:

1 pound Baby Dutch Yellow or Baby Red potatoes
3 large carrots, washed
1 large sweet yellow onion, peeled and quartered

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Instructions

Prepare the Roast:
Sprinkle both sides of the chuck roast with kosher salt, black pepper, and paprika. Set the seasoned roast aside while the Instant Pot heats.
Sear the Roast:
Set the Instant Pot to “Sauté.” Add canola oil and butter to the pot. Once hot and shimmering, use tongs to carefully place the seasoned roast into the pot. Allow it to sear undisturbed for 3-4 minutes on one side until golden brown. Flip the roast and repeat on the other side. Transfer the seared roast to a plate.
Cook the Aromatics:
Add the quartered onion and carrot pieces to the pot. Sauté for 3-4 minutes or until the vegetables begin to caramelize and brown. Add the garlic and stir for about 30 seconds to release its aroma.
Deglaze the Pot:
Slowly pour in the broth while gently scraping the bottom of the pot with a wooden spatula to deglaze and release any tasty browned bits. This will add depth to the dish’s flavor.
Set Up Pressure Cooking:
Place the Instant Pot trivet over the vegetable-broth base. Set the Instant Pot to “Pressure Cook” or “Manual” on HIGH for 55 minutes. Lay the seared roast on the trivet and top it with rosemary and thyme sprigs.
Add Side Vegetables (Optional):
If desired, place Baby Dutch potatoes, carrots, and quartered onion on top of the roast. Sprinkle with additional kosher salt and pepper as needed. Pour red wine over the roast and vegetables.
Cook and Release Pressure:
Close the lid and set the vent to “Sealed.” Once the cooking time is complete, let the Instant Pot undergo a natural pressure release for about 10 minutes. Wait for the float valve to drop before opening the lid.
Finish and Make Gravy:
Remove the cooked vegetables to a platter and carefully lift out the roast using the trivet handles. Discard the herb sprigs. To make the gravy, set the Instant Pot to “Sauté” and purée the vegetable-liquid mixture at the bottom of the pot using an immersion blender (or blend in batches in a regular blender). Season to taste and cook for 3-5 minutes to thicken.
Prepare for Serving:
Divide the pot roast into large serving chunks, discarding excess fat. Quarter the carrots and arrange them with other vegetables on the platter. Serve the roast and vegetables with the warm, flavorful gravy.
Serve and Enjoy:
Plate the pot roast along with the root vegetables and pour the gravy generously on top. Enjoy the comforting, hearty meal!

Notes

For a deeper flavor, allow the roast to rest with the seasoning for at least 15 minutes before searing.
If you prefer thicker gravy, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) while thickening the gravy.
Wine adds a rich depth to the dish, but if you prefer a non-alcoholic option, substitute with additional beef broth.
Natural release is key for tender meat; avoid quick release to prevent toughening the roast.
Use a meat thermometer to ensure the roast is cooked to the perfect temperature (about 190°F for shreddable beef).

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 420mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg