Best Ever Instant Pot Roast
Tender beef roast with potatoes, carrots, and mushrooms in an unforgettable gravy, made in an Instant Pot.
1h 35m6Servings
Nutrition
888kcal
51gProtein
45gCarbs
56gFat
Ingredients
ROAST SEASONING
Kosher Salt
1½ tsp
Seasoned Salt
1½ tsp
Black Pepper
2 tsp
Dried Parsley
½ tbsp
Dried Thyme
1 tsp
Dried Rosemary
1 tsp
Onion Powder
1 tsp
Garlic Powder
1 tsp
ROAST
Chuck or Rump (Bottom) Roast
3-5 lbs is perfect to me and will easily feed 4-5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Another excellent cut of meat to use are the boneless short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED – meaning there are plenty of strands of fat visible within the meat. This makes for the most tender roast
4 lb
Extra Virgin Olive Oil
2 tbsp
Salted Butter
1 tbsp
Yellow Onions
sliced longways into thick wedges
2 whole
Garlic
sliced
1 tbsp
Worcestershire Sauce
2 tbsp
Portobello Mushrooms
sliced
7 oz
Beef Broth
2 cups
Dry Red Wine
use one you would drink and not a red cooking wine – a Pinot Noir is great
1 cup
VEGGIES
Baby Carrots
11 oz
Baby White Potatoes
the best kind for this dish
1 lb
GRAVY
Cornstarch Slurry
mixed with 3 tbsp water
3 tbsp
Beef Gravy Flavor Packet
I used Au Jus but any will do
1 oz
Equipment
Pressure Cooker
Instructions
1Prepare the Roast
5m
5mSeason the Roast
Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder, and garlic powder.
2Sear and Sauté
10m
10mSear the Roast
Add the olive oil to the Instant Pot and set to "Sauté" on high. Allow the oil to heat for 3 minutes. Sear the seasoned roast for 1-2 minutes on each side. Remove the roast and set aside.
Deglaze the Pot
Add the butter to the pot. As it melts, scrape the bottom to remove any spice remnants. Add the onions and cook for 2 minutes, then add the garlic and Worcestershire sauce and stir for another 2-3 minutes, continuing to deglaze the pot.
3Assemble and Pressure Cook
1h 15m
1h 15mAdd Liquids and Aromatics
Place the trivet over the onions with handles up. Place the roast on the trivet, fat-side up. Add the mushrooms. Pour in the beef broth and red wine.
Prepare and Add Vegetables
Securely wrap the potatoes and carrots in foil pouches. Place the foil pouches on top of the roast in the pot.
Pressure Cook
Secure the lid. Set to "Pressure Cook" or "Manual" on High Pressure for 60 minutes. Allow a 15-minute natural release, then perform a quick release.
4Finish the Gravy and Serve
10m
10mRemove Roast and Veggies
Once the lid is off, remove the foil-covered vegetables and set aside. Carefully remove the roast using the trivet handles and place it on a cutting board.
Thicken the Gravy
Turn the Instant Pot to "Sauté" on high. Unwrap the potatoes and carrots and add them to the pot. Bring the sauce to a bubble, then stir in the cornstarch slurry. Add the gravy packet and stir. Allow to bubble for one minute, then turn off the pot.
Slice and Serve
Slice the pot roast against the grain into 1/4-inch thick strips, then cut into chunks. Add the sliced roast to the gravy and stir to coat. Serve with crusty bread or mashed potatoes.
Tips
Cooking the potatoes and carrots in separate foil pouches helps prevent them from becoming mushy.
The sauce will be plentiful and delicious; consider serving with crusty bread for dipping.
For larger roasts, adjust cooking time per pound: 60 minutes for 3 lbs, 70 minutes for 4 lbs, and 80 minutes for 5 lbs. Always use fresh meat if possible.