Instant Pot pot roast recipe with hearty root vegetables and delicious gravy. The secret to fantastic flavor is to first brown the chuck roast before pressure cooking. Then all the ingredients braise in a fragrant red wine sauce until tender.

Table of Contents

1. How to make Instant Pot pot roast
2. Meat selection
3. Brown the beef for surface flavor
4. Make a sauce out of the braising liquid
5. Can you make the sauce without flour?
6. Add root vegetables
7. Storing and freezing
8. Serve with these side dishes
9. Instant Pot Pot Roast Recipe

This pot roast recipe uses two functions on the Instant Pot, saute and manual high pressure to create a delicious hearty braise. The built-up pressure and increased boiling point of the liquid, around 247ºF (219ºC), significantly reduce the cooking time compared to traditional methods like stovetop, oven, or slow cooker pot roast.

A delicious sauce to accompany the roast is a must to bring everything together. This red wine sauce is thickened with a roux and by reduction as the meat rests before serving. Under two hours for a gourmet home-cooked meal from start to finish.

How to make Instant Pot pot roast

After the roast is generously seasoned with salt and pepper, it’s browned in olive oil until a dark crust forms. A rich braising liquid is made in the pot, and then the meat and root vegetables pressure cook on high for over an hour.

Instead of quickly releasing the pressure, it’s naturally released, giving the beef about an extra 15 minutes to sit in the elevated temperatures to complete cooking. The roast is transferred to a cutting board to rest while the sauce is degreased and reduced to a thicker consistency on the saute function.

Meat selection

Making a pot roast is a great way to utilize lean, tough, value cuts of beef like chuck, round, or brisket. I use beef chuck roast for this recipe, which is called chuck eye, chuck pot, or chuck roll. It comes from the shoulder region of the steer that’s loaded with connective tissue and fat.

The structure of the chuck roast makes it a great candidate for braising in liquid. Make sure to cut the meat into two long pieces and trim any excess fat. This ensures the roast will cook efficiently in the pressure cooker and not make the liquid too greasy.

Brown the beef for surface flavor

When making a braise, the first thing to do is to sear the surface of the chuck roast to add more flavor and contrast. This can be done quickly using the Instant Pot’s saute function, which is a significant advantage compared to a slow cooker.

Once the metal insert and oil are very hot, sear each of the wider sides of the beef until deep brown—about 5 minutes per side. Sear the edges for 1 minute each.

Make a sauce out of the braising liquid

To make the braising liquid rich in beef flavor and aromatics, prep the sauce before pressure cooking the meat. Start by sauteing the onions to add natural sweetness, then add garlic and thyme for herbaceous aromatics. Tomato paste and flour add viscosity to the sauce as they cook.

A full-bodied red wine like cabernet sauvignon is used to deglaze the pan and create some oaky notes. Beef broth or stock, Worcestershire sauce, and balsamic vinegar thin the liquid while adding complexity and some acidity to brighten the taste.

Can you make the sauce without flour?

Cassava flour or cornstarch can be substituted for all-purpose flour. Another method is to forgo the thickening agents altogether, skim the fat off the surface of the liquid, and then reduce it until the sauce thickens. This will yield less, but the flavor will be concentrated and rich due to the dissolved gelatin from the meat.

Add root vegetables

Another perk to cooking pot roast in the Instant Pot is that you can simultaneously cook thick root vegetables like potatoes and carrots as the roast. Place them on top so they can steam in a moist environment and not get soggy on the bottom of the pot.

Keep them in large pieces because the extended cook time could quickly turn them mushy if too small in size. When removed from the pot, they should be easy to pierce with a knife. I like to drizzle a little of the sauce on top and sprinkle it with salt and pepper before serving.

Storing and freezing

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store the sauce in a separate container, as it will thicken into a paste once cooled. Reheat the sauce in a pan over medium heat, add more beef stock to thin it out, and reseason.

For more extended storage, you can place leftovers in resealable bags in the freezer for up to 1 month. Defrost and reheat in the microwave until the meat and vegetables are warmed. The sauce can also be frozen and reheated.

Serve with these side dishes