This Instant Pot roast recipe creates a tender, flavorful roast with veggies and a savory gravy, all in a fraction of the time of traditional cooking methods. Perfect for a cozy family dinner!
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes (plus pressure build and release)
Total Time: 1 hour 45 minutes
Servings: 6–8
Ingredients
For the Roast:
- 3–4 lb chuck roast (or brisket, top round, or shoulder roast)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup beef broth
- 1 cup red wine (or additional broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
For the Vegetables:
- 1 lb baby potatoes (or diced Yukon Golds)
- 3 large carrots, peeled and cut into chunks
- 1 medium onion, quartered
- 3 cloves garlic, smashed
For the Gravy (Optional):
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
1. Season and Sear the Roast:
- Pat the roast dry with paper towels. Season all sides with salt, pepper, garlic powder, and onion powder.
- Set the Instant Pot to “Sauté” mode. Add olive oil and sear the roast on all sides until browned (about 2–3 minutes per side). Remove and set aside.
2. Deglaze the Pot:
- Pour in the beef broth and wine, scraping up any browned bits from the bottom of the pot (this prevents burning and adds flavor).
- Stir in the tomato paste and Worcestershire sauce.
3. Pressure Cook the Roast:
- Place the roast back into the pot. Close the lid, set the valve to “Sealing,” and cook on High Pressure for 60 minutes.
4. Add Vegetables:
- Once the cook time is complete, allow a Natural Pressure Release for 10–15 minutes, then manually release any remaining pressure.
- Open the lid and add the potatoes, carrots, onion, and garlic around the roast.
- Close the lid again and cook on High Pressure for 10 minutes. Perform a Quick Release once done.
5. Make the Gravy (Optional):
- Remove the roast and vegetables to a serving platter, tent with foil to keep warm.
- Set the Instant Pot to “Sauté” mode. In a small bowl, whisk together cornstarch and cold water to make a slurry. Stir the slurry into the liquid in the pot, cooking until thickened (2–3 minutes).
6. Serve:
- Slice or shred the roast and serve with vegetables and gravy.
Tips for Success
- Choose the right cut: Chuck roast is ideal for its marbling and tenderness after pressure cooking.
- Add herbs: Toss in fresh thyme or rosemary for extra flavor.
- Make it ahead: The flavors deepen when reheated, making it perfect for leftovers.
Enjoy your tender, juicy Instant Pot roast that tastes like it cooked all day! 😊