Savory Instant Pot Pot Roast

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 6
★★★★★
1 Review

This Savory Instant Pot Pot Roast is all about big flavors with minimal fuss. It's perfect for those cozy evenings when you want something hearty and comforting without spending hours in the kitchen. Plus, the Instant Pot does most of the work, leaving you more time to relax.

Ingredients for Savory Instant Pot Pot Roast

The star of the dish is the chuck roast, a cut of beef that's perfect for slow cooking because it becomes tender and juicy. The olive oil helps to sear the meat, locking in flavors. Onion and garlic are classic aromatics, adding depth and fragrance. Beef broth forms the base of our cooking liquid, infusing the roast with savory goodness. Worcestershire sauce adds a tangy, umami punch, while tomato paste contributes richness and a hint of sweetness. The herbs, thyme and rosemary, bring an earthy aroma, and a bit of salt and black pepper ties everything together. Carrots, potatoes, and mushrooms soak up all the delicious juices and round out the meal.

Tips & Tricks

  • For an even richer flavor, try browning the meat in batches if your Instant Pot is on the smaller side.
  • You can substitute red wine for some of the beef broth for extra depth.
  • Don’t skip the searing step; it makes a big difference in flavor.
  • If you prefer your veggies softer, cut them into smaller pieces.

Serving Suggestions

This pot roast pairs beautifully with a simple side salad to add some freshness. A warm loaf of crusty bread is perfect for soaking up all that flavorful sauce. For a touch of brightness, a sprinkle of fresh parsley over the top works wonders.

Frequently Asked Questions

Can I use a different cut of meat?
Yes, you can use brisket or a bottom round roast, but cooking times may vary.
How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this recipe without an Instant Pot?
Absolutely! You can use a slow cooker on low for 8 hours.

Savory Instant Pot Pot Roast Recipe Walkthrough

Start by setting your pressure cooker to the sauté mode. Drizzle in the olive oil and let it heat up. Once hot, introduce the chuck roast and sear it on all sides until it's beautifully browned. This step is crucial as it locks in the flavor and gives the meat a nice crust. Once browned, remove the roast and set it aside for a bit.

Next, toss in the onion and garlic. Sauté them until they're soft and fragrant; this should take just a few minutes. Stir occasionally to prevent burning. Now, pour in the beef broth, and add the Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Give everything a good stir to combine.

Carefully place the roast back into the pot, making sure it's mostly submerged in the broth. Secure the lid, ensuring the valve is set to sealing, and set the Instant Pot to cook on high pressure for 60 minutes. This is when you can kick back and let the magic happen.

Once the timer goes off, perform a quick release of the pressure. Carefully remove the lid and add the carrots, potatoes, and mushrooms. Seal the lid again and cook on high pressure for another 10 minutes. This will allow the vegetables to cook through without becoming mushy.

After the cooking cycle, let the pressure release naturally for about 10 minutes, then carefully remove the lid. Transfer the roast and vegetables to a serving platter. Slice up the beef and dish out those tender veggies for a meal that's ready to impress.

Why You'll Love This Recipe

  • Quick and easy with the Instant Pot doing the heavy lifting.
  • Deep, rich flavors from a well-balanced blend of spices and ingredients.
  • A complete meal all in one pot.
  • Perfect for leftovers and meal prep.

Ingredients

3 lbs chuck roast
1 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
4 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
4 large carrots, cut into chunks
3 large potatoes, quartered
2 cups mushrooms, halved

Step-by-step Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil.
2. Sear the chuck roast on all sides until browned, then remove and set aside.
3. Add onion and garlic to the pot, sauté until soft.
4. Stir in beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper.
5. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
6. Quick-release the pressure and add carrots, potatoes, and mushrooms.
7. Re-secure the lid and cook on high pressure for another 10 minutes.
8. Allow natural pressure release for 10 minutes, then carefully remove the lid.
9. Transfer the roast and vegetables to a serving platter. Slice the beef and serve hot.

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