Recipes

Instant Pot Pot Roast

BEEF

• 1 (3-pound) boneless chuck roast, excess fat trimmed

• 1½ teaspoons kosher salt

• 1 teaspoon ground black pepper

• 1½ 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

• 1½ pounds baby red potatoes

• 4 large carrots, cut into 2-inch pieces

• 2½ tablespoons cornstarch

• ¼ cup cold water

Set a 6-quart Instant Pot to the sauté setting.
Season the beef with salt and pepper. Heat oil in the pot and brown the roast on all sides, about 2–3 minutes per side. Remove and set aside.
Add onion and cook until translucent, about 2–3 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute.
Add red wine, scraping up any browned bits from the bottom of the pot.
Stir in beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the beef to the pot.
Select the manual setting, adjust pressure to high, and set time for 45 minutes. When finished, quick-release pressure according to manufacturer’s directions.
Add potatoes and carrots. Select manual setting again, adjust pressure to high, and set time for 6 minutes. Quick-release pressure when finished.
Remove beef and vegetables from the pot. Shred the beef with two forks.
Whisk cornstarch with cold water. Set Instant Pot to sauté, bring liquid to a boil, and stir in cornstarch mixture. Cook until slightly thickened, 2–3 minutes.
Transfer beef, carrots, and potatoes to a serving dish and serve with gravy.

Additional recipes using Meats › Beef

Instant Pot Pot Roast