Minimize time while maximizing the flavor of this delicious instant pot roast recipe. The tender beef, paired with vegetables and juicy gravy, provides the perfect comfortable food without making a fuss!
Want to learn how to make quick pot roasts? This tutorial provides step-by-step instructions on how to make pot roasts in an instant pot! Please read more.
Maven’s simple tips
Use the correct cuts of meat. We are biased towards roasting chucks, but I share some other tough meat cuts than I can withstand longer cooking in the instant pot.
Do not overcook it. I tested this recipe with different sizes of roasts and found that the magic number is about 50 minutes with a 2.5-3 lb cut of chuck roast.
Cook the meat and vegetables separately. It would be great if you could cook these together, but the vegetables would be extremely mushy if left to cook with meat. Before cooking vegetables, give yourself a favor and remove the meat.
Make the gravy thicker. After cooking the roasted zipper and vegetables, put the instant pot back in and stir fry and stir in the slurry. Not only does this help thicken the gravy, but it also allows you to cook the remaining alcohol, as the alcohol is not simmered in the closed pressure system.
Instant pot roast ingredients
Chuck Roast – Use 2.5-3 pound meat cuts for this recipe. The bigger ones will require much longer cooking time. If you use slightly smaller dishes a little shorter (note that we haven’t tested them). Olive Oil Salt + Pepper Yellow Onion Shallot Garlic Tomato Paste Beef Soup Red Wine Tamari or Soy Sauce Bay Leaves Fresh Thyme Carrot Potato Corn Starch
What is the best meat for pot roast?
Personally, I found that chuck roasts are the perfect cut for making pot roasts in instant pots. That being said, you can replace it with another, more stringent beef cut if you like. Here are some options:
Lamp Roast Brisket Shoulder Bottom Round Roast
How to cook pot roasts in an instant pot
Step 1: Sheer Chuck Roast
Season the chuck roast with salt and pepper and cut into large chunks, 4-5. Place the instant pot in saute mode and add olive oil. Bake the chuck roast brown on all sides (2-3 minutes per side). Remove the meat and set aside.
Step 2: Cook the meat
Add onion, shallots, garlic, tomato paste, beef soup, red wine, and tamari (or soy sauce) to the instant pot and mix. Nestlé bakes the chuck roast into a mixture and tops the beylelev. Close the top and set the valve and pressurize it with high sealing for 50 minutes. Release the natural steam for 10 minutes and the remaining steam manually. Using tongs, remove the pot roast and bay leaves, cover the roast with foil and allow it to rest.
Step 3: Cook the vegetables
Add carrots and potatoes to the gravy, close the top and set the valve to seal. Cook high for 3 minutes. Quick release all the pressure as soon as you’re done.
Step 4: Thicken the gravy
In a small bowl, mix cornstarch and 1 1/2 tablespoons of warm water and mix to form a slurry. Fry the instant pot again. Pour the slurry into the gravy with potatoes and carrots and cook until the juices thickens when simmered.
Step 5: Serve
Slice or shred the chuck roast between two forks and serve with cooked potatoes and carrots on the sides. Drizzle with gravy if necessary.
How to customize instant pot chuck roast
Uses a variety of vegetables. Traditionally, pot roasts are made with potatoes and carrots, but instead can be swapped for your favorite hearty root vegetables. Think turnips, rutabaga, celery root, butternut squash (or other winter squash), or sweet potatoes. Please note that if you try other vegetables, you will need to adjust the cooking time.
Use a different meat cut – I’ve shared some options for other hearty meat cuts you can use. We’ve tested the recipe, so try to stick to chuck roast as much as possible.
Make a slurry – I usually make a slurry using cornstarch or tapioca starch. You can also subscribe to Arrowroot Powder. If you don’t have any of these, generic flour will do the trick in a pinch.
Swap herbs – I like to use bay leaf and fresh thyme. You can subdue with a variety of herbs if you like. Both fresh rosemary or sage would be tasty!
Do you need to cook the vegetables separately?
It is best to first cook the chuck roast in your instant pot. Cook them together and produces very mushy carrots and potatoes.
Do I need to bake the chuck roast first?
This step is not essential, but highly recommended as it adds a large amount of flavor. When making in the oven, I usually do reverse shear, but if you cook an instant pot roast and don’t have the function, I recommend doing it while sautéing it easily before pressure cooking.
Can I roast this pot in the oven?
Yes, you can definitely do it. If you don’t have an instant pot, add meat to a large Dutch oven or covered bread (after baked) before serving with vegetables and sauce. Preheat oven to F to 325 degrees and cook for 2.5-3 hours. Crank the heat to 425°F, discover the pot, cook for 10 minutes and reverse shear. Shred the meat with two forks.
Can I make this quick pot roast with a slow cooker?
yes! Of course, this kind of purpose beats the “fast” purpose, but you’re sure to roast this pot with a slow cooker. I cook it low for 8 hours. Your vegetables will be a little mushy, so feel free to add them in the middle of cooking instead. Once the meat is finished, shred it with two forks.
FAQ
Keep it relatively large when chopping carrots and potatoes. Also, steam the steam release immediately after pressure cooking.
I only roasted this pot in an instant pot, but I can definitely make it with another pressure cooker. We haven’t tested cooking times so it may change.
If you want, you can instead make 1/2 cup beef stock and 1-2 tablespoons of red wine vinegar.
Technically, you don’t need to do that, but it’s best to fry it to cook the alcohol left over in the gravy.
up to you! I personally like it is shredded, but you can slice it if you like it.
Storage Instructions
Refrigerator: Store instant pot chuck roast in an airtight container in the fridge. It is recommended to pour your juices into another mason jar or container so that the fat is not all thick on the meat or vegetables.
Freezer: If necessary, freeze pot roasts in a safe container in the freezer for up to 3 months and thaw in the fridge overnight. Personally, I think the meat tastes best when frozen before cooking, but that’s up to you!
More Instant Pot Recipes
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Instant Pot Pot Roast
Minimize time while maximizing the flavor of this delicious instant pot roast recipe. Enjoy the perfect comfortable food without fuss with this perfect meal with one chuck roast in the instant pot!
Author: Davida Lederle Prep Time: 10 minutes
Cooking time: 1 hour 10 minutes
Total time: 1 hour 20 minutes
yield: 4–6 Serving 1x
category: dinner
method: Instant pot
cooking: Americans
diet: Gluten-free
2.5–3 LB Chuck Roast
2 tsp salt
1/2 tsp Black pepper
1 tablespoon olive oil
1 Big yellow onion, chopped
1 Big shallots, chopped
4 Garlic cloves, mining
2 tbsp Tomato paste
1 cup Beef soup
1/2 cup red wine
1/4 cup Tamari or soy sauce
2 Bay leaves
1 LB carrots, peeled and chopped
1 LB fingering potatoes, sliced vertically
1 1/2 tablespoons Corn starch (or tapioca starch)
Season the chuck roast with salt and pepper and cut into large chunks, 4-5. Place the instant pot in saute mode and add olive oil. Bake the chuck roast brown on all sides (2-3 minutes per side). Remove the meat and set aside. Add onion, shallots, garlic, tomato paste, beef soup, red wine, and tamari (or soy sauce) to the instant pot and mix. Nestlé bakes the chuck roast into a mixture and tops the beylelev. Close the top and set the valve and pressurize it with high sealing for 50 minutes. Release the natural steam for 10 minutes and the remaining steam manually. Using tongs, remove the pot roast and Bay Rails, cover the roast with foil and allow it to rest. Throw the thyme and bay leaves. Add carrots and potatoes to the gravy, close the top and set the valve to seal. Cook high for 3 minutes. Quick release all the pressure as soon as you’re done. In a small bowl, mix cornstarch and 1 1/2 tablespoons of warm water and mix to form a slurry. Fry the instant pot again. Pour the slurry into the gravy with potatoes and carrots and cook until the juices thickens when simmered. Slice or shred the chuck roast between two forks and serve with cooked potatoes and carrots on the sides. Drizzle with gravy if necessary. Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave or stove top.
