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–+ servings

Instant Pot Pot Roast

Yield: 6 servings
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
A complete pot roast Sunday dinner in just 60 min? Yes, please! With the most tender, melt-in-your-mouth tender beef!
4.8 stars (150 ratings)

Ingredients

  • 1 (3-pound) boneless chuck roast, excess fat trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons canola oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 ½ pounds baby red potatoes, whole
  • 4 large carrots, cut diagonally into 2-inch pieces
  • 2 ½ tablespoons cornstarch

Equipment

Instructions

  • Set a 6-qt Instant Pot® to the high saute setting.
  • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
  • Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
  • Stir in red wine, scraping any browned bits from the bottom of the pot.
  • Stir in beef stock, Worcestershire, thyme, rosemary and bay leaves. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Add potatoes and carrots; select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
  • In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
  • Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
  • Serve beef, potatoes and carrots with juices immediately.