Pot Roast In Your Instant Pot
Simplify your dinner routine with this Instant Pot pot roast and vegetables recipe. Experience the hearty flavors and tender textures of slow-cooked comfort food, all in a fraction of the time. With simple ingredients and the convenience of the Instant Pot, you can enjoy a satisfying meal that's perfect for any day of the week. Let your Instant Pot do the work while you savor the deliciousness of this classic dish.
Servings: 6
Ingredients
- 1, 2.5 lb. chuck roast
- ¼ C olive oil
- 1 ½ C beef broth
- ½ C red wine I used a dry wine, Malbec
- ¼ C tomato paste
- 2 bay leaves dried
- 1, 6- inch branch fresh rosemary you can always substitute with ½ tsp. dried
- 1 medium onion cut in half (leave the root end attached), then cut each half into 3 thick wedges
- 1.5 lbs. baby potatoes washed
- 1.5 lbs. carrots peeled and cut into large 2–3-inch pieces
- 3 large parsnips peeled and cut into large 2-3-inch pieces
- 2 T red wine vinegar
- 1 T minced garlic
- ½ T Italian seasoning
- Kosher salt
- Ground black pepper
- ¼ C cornstarch
- ¼ C water or beef broth
Instructions
- This is probably my favorite way to make a roast!
- Set your Instant Pot to saute’, high and add your olive oil. Liberally salt and pepper your roast on both sides. Once the oil is hot, add your roast and brown on both sides. This will take 2-3 minutes per side.
- When the roast is browned, take it out of the pot.
- Now, add your red wine to deglaze the pan and scrape up all the little brown bits. This adds lots of flavor.
- Next, add your tomato paste and cook for 1-2 minutes. Add your garlic and cook 1 minute longer. Add in the beef broth, vinegar, Italian seasoning, bay leaves, rosemary branch. Give it all a stir to combine. Hit the cancel button.
- Now, add your roast back to the pot. Cover and seal your Instant Pot. Set to manual high pressure for 60 minutes.
- When the time is up, let it natural release for 10 minutes. Press the release valve until all the pressure is gone and the pin drops. Press the cancel button. Take the cover off and take the roast out and just let it rest on a large platter while you cook the veggies.
- Add your carrots, potatoes and parsnips. Place the lid back on and pressure cook on high pressure for 5 minutes, let it natural release for 5 minutes. Press the cancel button. Now, press the release valve to let all the pressure out.
- Add your veggies all around your roast. Now, make your gravy. Set the pressure cooker to high sauté. Whisk together ¼ C cornstarch and ¼ C water or broth. This creates a slurry. Add your slurry to the pot and stir. You will now have a thick and delicious gravy. Pour this over your meat and if you’re like me, over the veggies too!