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Pressure Cooker Pot Roast Recipe

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3.9 from 57 reviews

This hearty Pressure Cooker Pot Roast recipe delivers tender, flavorful beef infused with aromatic herbs and vegetables, all cooked quickly in an Instant Pot. Perfect for a comforting family dinner, this recipe ensures a juicy, melt-in-your-mouth roast with rich gravy made from red wine and beef stock.

Ingredients

Meat and Fats

  • 2 tbsp butter
  • 3-5 pound boneless chuck roast

Vegetables

  • 1 large onion, cut into fourths
  • 4 large carrots, peeled and chopped into large 1-2″ chunks
  • 1 lb small boiler potatoes or Yukon Gold potatoes, halved
  • 4 stalks celery, rough chopped
  • 6 cloves garlic, peeled (chopped or whole as preferred)

Seasonings and Herbs

  • 1 tsp fresh cracked black pepper
  • 1 tsp Celtic sea salt
  • 1 tbsp Italian herbs seasoning
  • 1-2 sprigs rosemary

Liquids

  • 1 cup good quality red wine
  • 1 1/2 cups beef stock

Instructions

  1. Prepare the Instant Pot and Sauté Butter: Set your Instant Pot to the sauté function or use a large skillet on the stove. Melt the butter to begin flavoring the pot. If using frozen roast, skip to step 4 and only brown the vegetables, as frozen meat can stick to the pan.
  2. Season the Roast: Pat the chuck roast dry thoroughly with paper towels. Generously season all sides with Celtic sea salt and fresh cracked black pepper to enhance the beef flavor.
  3. Brown the Roast: Place the seasoned roast in the hot pan or Instant Pot. Brown it on all sides until a rich crust forms, which locks in flavors. Once browned, remove the roast and set aside.
  4. Sauté the Vegetables: Add onion, celery, garlic, and carrots to the Instant Pot using the sauté setting. Cook for 5-8 minutes until vegetables have softened and developed some caramelization for added depth.
  5. Deglaze the Pot: Remove the vegetables and set them aside with the roast. Pour in beef stock and red wine to the pot, scraping the bottom thoroughly to lift any browned bits. This prevents the Instant Pot from getting stuck and adds rich flavor to the gravy.
  6. Add All Ingredients Back: Return the roast, vegetables, potatoes, herbs, and seasonings back into the Instant Pot. This layering ensures even cooking and flavor absorption.
  7. Seal the Instant Pot: Close the lid securely and set the valve to seal. This prepares the pot for pressure cooking.
  8. Pressure Cook: Cook on high pressure for 45 minutes, allowing the roast and vegetables to become tender and infused with the herbs and wine.
  9. Natural Pressure Release: Once cooking is complete, let the Instant Pot release pressure naturally for about 15 minutes to maintain moisture and tenderness.
  10. Serve: Remove the roast from the pot, slice it against the grain, and serve with the vegetables and pan juices for a satisfying meal.

Notes

  • For best results, use a boneless chuck roast between 3-5 pounds for even cooking and shredding capability.
  • Patting the roast dry before seasoning helps achieve a better sear.
  • You can use either chopped or whole garlic cloves based on your flavor preference.
  • If cooking from frozen, skip browning the roast to prevent sticking, but still brown the vegetables for flavor.
  • Natural pressure release is important to keep the meat tender and prevent it from becoming tough.
  • Feel free to swap red wine with extra beef stock if you prefer a non-alcoholic version.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.

Find it online: https://justsosavory.com/pressure-cooker-pot-roast-recipe/