This easy instant pot pot roast is a delicious and convenient meal that combines tender, slow(ish)-cooked beef with an array of flavorful vegetables and savory seasonings. The Instant pot's pressure cooking transforms tough cuts of beef into melt-in-your mouth perfection, all in a fraction of the time it would take using traditional methods.
This easy instant pot pot roast can be enjoyed year-round, as it's a comforting and versatile dish that doesn't depend on a specific season. In the colder months, it provides a warm and hearty meal to cozy up with, while in the warmer seasons, it can be a delightful way to savor the flavors of a classic pot roast without the need to heat up your kitchen for extended periods, thanks to the instant pot's efficiency.
If you love this recipe, you will love my healthy instant pot chicken noodle soup.
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Ingredients
- Chuck Roast
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Avocado Oil
- Garlic Cloves, Whole
- Fresh Sage, Chopped
- Rosemary, Chopped
- Large Onion, Largely Chopped (Quartered)
- Carrots, Chopped into 3" pieces
- Whole Baby Potatoes or 2" slices
- Beef Bone Broth
- Beef Broth
- Red Wine
- Corn starch
- Water
See recipe card for quantities.
Instructions
- Start by grabbing your chuck roast and placing it on a plate or a clean work surface. Season the beef with the salt, pepper, garlic powder, onion powder and smoked paprika. Using your hands, rub the seasonings into the chuck roast until they are evenly distributed across all the surfaces of the chuck roast. Set aside and wash your hands.
- Turn your instant pot to sauté mode on high and add in the avocado oil. Let it heat up for a minute or so and then add in your chuck roast. Let it cook for about 3 minutes on each side until browned.
- Once both sides have browned, add in your garlic cloves and fresh sage and rosemary, followed by your chopped onions, carrots and potatoes. Then add in your beef bone broth followed by your beef broth and then red wine.
- Turn your instant pot to high pressure and cook for 60 minutes. Once the timer has gone off, hit the quick release button and then remove the cover once the pressure has completely released. Remove the chuck roast from the pot and place onto a clean cutting board. Break the beef apart using 2 forks.
- After you have broken the chuck roast into pieces, add your corn starch into a small bowl along with the water and mix to make a corn starch slurry. Place your instant pot on sauté mode and then add in your slurry. Mix until everything is well combined. Once your pot gets to a low simmer, you can turn the instant pot off, add your beef back in and then serve!
Hint: Try to prepare all of your ingredients as described above before beginning the cooking process. Ex: Chop your fresh herbs, potatoes (if applicable), onions and carrots. This cooking process moves quickly and having everything prepared ahead of time really helps!
Substitutions
- Beef Bone Broth- If you don't have beef bone broth, just use regular beef broth.
- Wine- use additional bone broth instead of wine if you don't have or don't want to use red wine.
This recipe is gluten-free and dairy-free.
Variations
- Celery- Add chopped celery to add some additional fiber.
- Baby Led Weaning- Rinse off the meat to remove some salt to make this recipe baby led weaning friendly.
This recipe is already toddler and kid-friendly.
Equipment
To make this easy instant pot pot roast recipe, you need an instant pot, of course!
If you are in the market for an instant pot, I bought mine off amazon and I am obsessed! Here is the link.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers of this weeknight dinner or meal prep in an air-tight container in the fridge for up to 5 days.
Top tip
Try to prepare all of your ingredients as described above before beginning the cooking process. Ex: Chop your fresh herbs, potatoes (if applicable), onions and carrots. This cooking process moves quickly and having everything prepared ahead of time really helps!
FAQ
You can use additional broth instead of wine.
Unfortunately,I have not taste tested this recipe by making it in a slow cooker or any other way.
I would recommend against using baby carrots because they are too small and will get overly mushy and cooked through.
Gluten-Free
Looking for other gluten-free recipes like this? Try these:
Main Course
Looking for other main course meals? Try these:
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Easy Instant Pot Pot Roast
Equipment
- 1 Instant Pot
Ingredients
- 2.75-3 Pounds Chuck Roast
- 1 Tablespoon Salt
- ½ Tablespoon Pepper
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Avocado Oil
- 4 Large Garlic Cloves Whole
- 2 Tablespoons Fresh Sage Chopped
- 2 Tablespoons Rosemary Chopped
- 1 Large Onion Largely Chopped (Quartered)
- 7 Large Carrots Chopped into 3" pieces
- 1 Pound Whole Baby Potatoes or 2" slices
- 2 Cups Beef Bone Broth
- 2 Cups Beef Broth
- ½ Cup Red Wine
- 3 Tablespoons Corn starch
- ¼ Cup Water
Instructions
- Start by grabbing your chuck roast and placing it on a plate or a clean work surface. Season the beef with the salt, pepper, garlic powder, onion powder and smoked paprika. Using your hands, rub the seasonings into the chuck roast until they are evenly distributed across all the surfaces of the chuck roast. Set aside and wash your hands.
- Turn your instant pot to sauté mode on high and add in the avocado oil. Let it heat up for a minute or so and then add in your chuck roast. Let it cook for about 3 minutes on each side until browned.
- Once both sides have browned, add in your garlic cloves and fresh sage and rosemary, followed by your chopped onions, carrots and potatoes. Then add in your beef bone broth followed by your beef broth and then red wine.
- Turn your instant pot to high pressure and cook for 60 minutes. Once the timer has gone off, hit the quick release button and then remove the cover once the pressure has completely released. Remove the chuck roast from the pot and place onto a clean cutting board. Break the beef apart using 2 forks.
- After you have broken the chuck roast into pieces, add your corn starch into a small bowl along with the water and mix to make a corn starch slurry. Place your instant pot on sauté mode and then add in your slurry. Mix until everything is well combined. Once your pot gets to a low simmer, you can turn the instant pot off, add your beef back in and then serve!
- Hint: Try to prepare all of your ingredients as described above before beginning the cooking process. Ex: Chop your fresh herbs, potatoes (if applicable), onions and carrots. This cooking process moves quickly and having everything prepared ahead of time really helps!
Video
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kate says
My whole family loved this meal and it was so easy to make!