Instant Pot Pot Roast

  • 1 3-pound chuck roast
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 1/2 tablespoons canola oil
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 1/4 cup dry red wine
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 1/2 pounds baby red potatoes
  • 4 large carrots (cut diagonally into 2-inch pieces)
  • 2 1/2 tablespoons cornstarch
  1. Set a 6-qt Instant Pot® to the high saute setting.
  2. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
  3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
  4. Stir in red wine, scraping any browned bits from the bottom of the pot.
  5. Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves, potatoes and carrots. Top with beef. Select manual setting; adjust pressure to high, and set time for 60 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  6. Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
  7. In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
  8. Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
  9. Serve beef, potatoes and carrots with juices immediately.

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