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Best Ever Instant Pot Pot Roast

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Best Ever Instant Pot Pot Roast is a tender, flavorful, and comforting classic made effortlessly in the Instant Pot. Chuck or rump roast becomes melt-in-your-mouth delicious, infused with aromatic vegetables, herbs, and a savory balsamic-anchovy broth.

Ingredients

3 pounds (1.35 kg) chuck roast or rump roast beef

Salt, to taste

Black pepper, to taste

1 ½ tablespoons olive oil

1 large onion, peeled and finely chopped

1 teaspoon minced garlic

8 mushrooms, sliced

8 large carrots, cut into 4 parts

1 ½ cups (355 ml) beef broth

1 tablespoon balsamic vinegar

2 anchovies, chopped

2 teaspoons mixed herbs

4 sprigs fresh thyme

Instructions

  1. Season the roast with salt and pepper. Turn the Instant Pot to ‘Sauté’ and heat olive oil. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
  2. Add onion and garlic to the pot and sauté for 2–3 minutes until fragrant. Add mushrooms and cook another 2 minutes.
  3. Pour in beef broth and balsamic vinegar, scraping up any browned bits from the bottom. Stir in chopped anchovies, mixed herbs, and thyme sprigs.
  4. Return the roast to the pot along with carrots. Seal the lid and set to Manual/Pressure Cook on high for 60–70 minutes (depending on roast thickness).
  5. Allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
  6. Remove the roast and vegetables, slice or shred the beef as desired, and serve with the cooking juices.

Notes

Add potatoes or parsnips for a complete one-pot meal.

Substitute rosemary or sage for thyme for a slightly different herb flavor.

For a richer sauce, remove the roast after cooking and reduce the cooking liquid on ‘Sauté’ mode until slightly thickened.

Use red wine instead of part of the beef broth for a deeper, more complex flavor.

Nutrition

Find it online: https://justsosavory.com/best-ever-instant-pot-pot-roast/