Instant Pot Pot Roast Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Season the chuck roast on all sides with kosher salt and freshly ground black pepper.

3. Step 3

   Heat the oil in the Instant Pot on the sauté setting. 

4. Step 4

   Place the beef roast in the Pot and sear, turning to brown all sides. The browning should take a total of about 15 to 20 minutes. 

5. Step 5

   Meanwhile, peel and dice the onions . Rinse and slice the mushrooms, if using. Mince the garlic .

6. Step 6

   Remove the roast from the pot and add the onions and mushrooms, if using. Sauté, stirring, until the onions are translucent. Add the garlic and cook for 1 minute longer. Add the wine, beef stock, Worcestershire sauce, bay leaf, and rosemary or thyme. Bring to a boil. 

7. Step 7

   Wash the potatoes and peel, if desired. Peel the carrots and slice into 1-inch lengths. Add the potatoes and carrots to the pot and top with the pot roast.

8. Step 8

   Place the lid on the Instant Pot and set the vent to sealing. Select the manual setting and set the time for 60 minutes at high pressure. If the roast is very thick, add 10 minutes. If it is frozen, add 20 minutes.

9. Step 9

   When the time is up, open the valve to release the pressure quickly.

10. Step 10

    With a slotted spoon, remove the beef and vegetables to a platter and keep warm. If desired, strain the juices into a fat separator. Return the liquids to the pot and set it on the soup setting. 

11. Step 11

    In a small bowl, combine the cornstarch with the cold water; stir until smooth. Stir the cornstarch mixture into the simmering liquids. Continue to cook for about 2 minutes, stirring constantly.

12. Step 12

    Drizzle about 1/4 cup of the sauce over the meat and vegetables. Pour the remaining sauce into a gravy boat for serving.