Description
This Instant Pot Pot Roast with Vegetables is a comforting and easy meal with tender chuck roast, carrots, and potatoes all cooked in a rich gravy. It’s perfect for a hearty dinner in under 2 hours.
Ingredients
Scale
- 3 ½ to 4 pound boneless beef chuck roast
- 3 tablespoons olive oil divided
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- ½ cup medium to full-bodied red wine like Cabernet Zinfandel or Merlot
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 4 carrots peeled and cut into large 2- to 3-inch chunks
- 1 ½ pounds whole baby potatoes
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons dried crushed rosemary
- 1 ½ teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ cup water or as needed
- 2 tablespoons cornstarch or as needed
- 2 tablespoons cold water for the cornstarch slurry
Instructions
- Cut the chuck roast into 4 to 6 pieces and trim excess fat, then pat dry with paper towels.
- Mix all seasoning ingredients and rub evenly over the beef chunks.
- Turn on the Instant Pot to SAUTÉ mode on MORE setting and heat 2 tablespoons olive oil.
- Brown half the beef pieces for 2 to 3 minutes per side, then set aside and repeat with remaining oil and beef.
- Cancel SAUTÉ and restart SAUTÉ on REGULAR setting, then cook onions and garlic until softened, about 2 to 3 minutes.
- Add tomato paste and cook while scraping up browned bits.
- Pour in red wine, beef broth, and Worcestershire sauce, then nestle beef pieces into the liquid, topping with carrots and potatoes without stirring.
- Seal Instant Pot lid, set to MANUAL on HIGH pressure for 35 minutes, and ensure steam release is sealed.
- Allow natural pressure release for 10 minutes, then vent remaining steam and open the pot.
- Remove carrots and potatoes to a serving dish and cover to keep warm; transfer beef to a cutting board to rest.
- On SAUTÉ LOW, stir ½ cup water into cooking liquid and adjust dilution to taste.
- Whisk cornstarch slurry and stir into pot, simmering until gravy thickens, about 5 minutes.
- Cancel SAUTÉ and unplug Instant Pot.
- Serve beef shredded or chunked with vegetables and gravy.
Notes
- This recipe was tested in the 6 Quart Instant Pot DUO60
- If your gravy isn’t thick enough, mix 1 tablespoon water with 1 tablespoon cornstarch and stir it into the gravy to thicken more
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Calories: 569 kcal
- Sugar: 3 g
- Sodium: 781 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 68 g
- Cholesterol: 183 mg