Instant Pot Pot Roast
Total Time
1 hour 30 minutes
Prep Time
20 minutes
Cook Time
1 hour 10 minutes
Rating
4.8 out of 5 stars
(148)
Ingredients
6 servings
- 1 (3-pound) boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 ½ pounds baby red potatoes, whole
- 4 large carrots, cut diagonally into 2-inch pieces
- 2 ½ tablespoons cornstarch
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Preparation
Step 1
Set a 6-qt Instant Pot® to the high saute setting.
Step 2
Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
Step 3
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
Step 4
Stir in red wine, scraping any browned bits from the bottom of the pot.
Step 5
Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 6
Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 7
Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
Step 8
In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
Step 9
Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
Step 10
Serve beef, potatoes and carrots with juices immediately.
Step 11
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Chef's notes
We recommend using chuck roast for the best results possible. Brisket or rump roast (bottom round roast) can also be used.
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Dried herbs can be used in place of fresh herbs. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
A slow cooker can also be used for this recipe.
