Pot Roast at it’s finest! This pot roast is made in no time at all in a pressure cooker and the homemade gravy is the best of the best! I love to cook this ahead of time to have ready and waiting to finish up and pile on the plates at dinner time for a hearty and well rounded meal. It doesn’t get any better than this for a filling meal during the cooler winter months.
I like to serve my roast over some mashed potatoes, but if you don’t want to take it the extra few steps, you could always leave the potatoes in their quartered form. No matter which way you go with it, everyone is sure to enjoy it.
This pot roast is as simple as they get. The homemade gravy is the most complicated part, and making it in the instant pot makes it almost fool proof. The only thing that is a little different is that the potatoes are more of a yellow color after being cooked in all that dripping goodness. But, that also makes them taste that much better.
This makes a nice big pot of food that can feed the crowed and keep them full and happy!
Instant Pot Pot Roast
Ingredients
- 3 Lbs. Chuck Pot Roast, Cut into 6 Pieces
- Salt & Pepper
- 1 Tbsp. Olive Oil
- 1 Medium Yellow Onion, Chopped
- 2 Tsp. Minced Garlic
- 1 Tbsp. Tomato Paste
- 1/4 C. Red Wine
- 1 1/2 C. Reduced Sodium Beef Stock
- 2 Tbsp. Worcestershire
- 5 Large Carrots, Cut into 2” Pieces
- 1 1/2 Lb. Potatoes, Quartered
- 1 Tsp. Rosemary
- 1 Tsp. Thyme
- 2 Whole Bay Leaves
- 2 Tbsp. Butter
- 1/4 C. All-Purpose Flour
Instructions
- Season the pieces of roast with the salt and pepper.
- Heat the 1 Tbsp. of oil in the base of an instant pot and place the pieces of meat into the hot base to brown on all sides for 2-3 minutes.
- Remove the meat to set aside.
- Add the 1 chopped yellow onion to the instant pot and sautee for 2-3 minutes.
- Stir in the 2 Tsp. Minced Garlic and 1 Tbsp. Tomato Paste to cook for about a minute or two or until fragrant.
- Add in the 1/4 C. red wine and scrape down the bottom of the instant pot of all it's crispy browned bits.
- Turn the instant pot off and stir in the 1 1/2 C. broth, 2 Tbsp. Worcestershire, and chopped carrots.
- Top the carrots with the browned chunks of meat.
- Top the meat with the potatoes and sprinkle the 1 Tsp. Rosemary, 1 Tsp. Thyme, and 2 Whole Bay Leaves.
- Secure the lid, set the steam valve to sealed, and cook on high pressure for 35 minutes.
- Once done, allow the steam to release naturally.
- Set the potatoes aside in a bowl.
- Remove the meat and carrots to set aside on a plate and cover with foil to keep warm.
- Beat the mashed potatoes with a splash of unsweetened almond milk and season with salt and pepper to taste; set aside and cover to keep warm as well.
- Strain the beef drippings through a fine mesh strainer, reserving 2 C. of the broth.
- Whisk together the 2 Tbsp. butter and 1/4 C. flour in the base of the instant pot and set it to sauté to make your roux.
- Slowly add the 2 C. reserved drippings, whisking constantly until the gravy has reached your desired thickness then remove from heat. Season with salt and pepper to taste.
- Plate accordingly and enjoy right away!
Nutrition Facts
Calories
572.60Fat (grams)
30.88Sat. Fat (grams)
12.94Carbs (grams)
27.10Fiber (grams)
3.28Net carbs
23.83Sugar (grams)
3.44Protein (grams)
45.98Sodium (milligrams)
313.58Cholesterol (grams)
148.81Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free
Step-by-Step Photos:
