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Instant Pot Pot Roast

A hearty and tender instant pot pot roast with vegetables and rich gravy.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 unit onion, quartered
  • 5 cloves garlic, minced
  • 3 large carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 cup mushrooms, halved
  • 1 pound red potatoes, whole
  • 2 tablespoons tomato paste
  • 0.5 cup red wine
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 3 teaspoons salt
  • 0.25 cup cornstarch whisked with 0.5 cup cold water

Method
 

Preparation Steps
  1. Trim excess fat off the beef. Cut into 3-4 large chunks. Turn the Instant Pot to the sauté function and add oil. When the oil is hot, add beef and sear until a crispy brown exterior forms.
  2. Add the onion, garlic, mushrooms, whole potatoes, tomato paste, red wine, broth, fresh herbs, salt, and Worcestershire sauce to the Instant Pot and cook on high pressure for 40 minutes.
  3. After 40 minutes, release pressure and add carrots and celery. Bring back to pressure and cook for an additional 10 minutes. Allow for 15 minutes of natural pressure release.
  4. Remove beef and veggies from the Instant Pot. Add the cornstarch slurry to the remaining liquid. Switch to sauté mode and cook until thickened into gravy, about 2-3 minutes.
  5. Serve the beef and vegetables with gravy spooned over the top. Enjoy!

Notes

Make sure to allow natural pressure release for tender results.