Instant Pot Pot Roast

A bowl of instapot chuck roast and vegetables on a wooden table, accompanied by a small dish of whipped cream and a knife and fork.

5 from 1 vote

Create tender, flavorful pot roast in a fraction of the traditional time with our Instant Pot recipe. Chuck roast mingles with winter root vegetables in a rich broth, delivering all the comfort of Grandma's Sunday dinner with modern convenience. This pressure cooker version ensures fork-tender meat and perfectly cooked vegetables every time.

Prep Time15

Cook Time40

Resting Time10

Total Time1 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 390kcal

Author: Kita Roberts

Ingredients

3 lbs chuck roast
3 Carrots cut into 1” pieces
1 Onion cut into 8 wedges
3 Turnips diced,
2 parsnip diced
4 garlic cloves smashed
½ cup Red wine
2 cups Beef stock
1 tbsp Worcestershire
Salt and pepper
2 bay leaves
2 fresh rosemary sprigs
5 fresh thyme sprigs
1 tbsp cornstarch to thicken sauce if desired

Instructions

Prep the roast

Remove the chuck roast from the package and pat dry with paper towels.
Season all sides liberally with salt.
Preheat your Instapot or pressure cooker to the sear setting.
Add the chuck roast and sear for 5 to 7 minutes a side to brown.
Set the chuck roast aside.
Carefully pour the wine in, and using a wooden spoon, deglaze pan by scraping up the browned bits.
Pour in the beef stock and Worcestershire sauce and stir to combine.
Add veggies, garlic, bay leaves and herbs to the pot and nestle the roast on top, along with any juices.

Pressure Cook

Secure the lid and set your pressure cooker for 40 minutes.
When the cook time is over, allow the steam to release naturally for 10 minutes before carefully releasing the remaining steam.

Strain and thicken sauce

Using a large slotted spoon, remove the chuck roast and veggies from the pressure cooker.
Adjust the setting to sautee to bring the liquid to a boil.
In a small bowl, whisk ¼ cup of the liquid with the cornstarch to create a slurry.
Whisk the slurry into the liquid and allow the sauce to thicken for 5 to 7 minutes.

Serve

Arrange the pot roast and veggies on a platter with a few spoonfuls of the broth.
Then, strain the broth into a cup or gravy boat to serve on the side.
Season with salt and pepper along with freshly minced parsley and thyme, if desired and serve immediately.

Notes

Cooking time does not include the time your pressure cooker model takes to build up pressure.
Substitute potatoes for turnips and parsnips.
Serve with whipped horseradish cream sauce on the side.

Nutrition