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Recipe

Instant Pot Pot Roast

This amazing Instant Pot Pot Roast recipe is made with tons of veggies and the most delicious gravy you’ve ever tasted!

  • Prep Time: 30 minutes
  • Cook Time: 92 minutes
  • Total Time: 2 hours 2 minutes
Author: Lee Funke
Yield: 6-8 1x
Category: Dinner
Method: Instant Pot
Cuisine: American

Ingredients

Pot Roast Seasoning

  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 teaspoons coarse salt
  • 1 teaspoon pepper

Beef Roast + Veggies

  • 2.5 lb. chuck boneless pot roast
  • 1/4 cup olive oil, divided (2 tablespoons and 2 tablespoons)
  • 5 cloves of garlic, smashed
  • 1 small white onion, chopped
  • 1 leek, chopped (green part cut off)
  • 6 medium carrots, chopped
  • 6 medium celery stalks, chopped
  • 6 medium red potatoes (4 cups quartered)
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoon cornstarch

Instructions

  1. First, prepare pot roast seasoning by mixing together all of the spices in a small bowl. Set aside.
  2. Next, generously sprinkle seasoning on top of pot roast, rubbing it into all of the nooks and crannies. Make sure that you cover the entire thing (all 4 sides) with the seasoning as this is what adds so much flavor. Set aside.
  3. Prepare veggies by chopping a small white onion. Cut the green part off of your leek and chop the white part into 2-inch chunks, chop carrots and celery and quarter red potatoes. Set aside.
  4. Next, saute veggies. turn on the Instant Pot’s sauté feature. Add 2 tablespoons of olive oil. When olive oil is fragrant, add in garlic cloves, white onion, and leek. Save the carrots, celery, and potatoes for later in the recipe. Sauté for 3-4 minutes.
  5. Remove veggies from Instant Pot and set aside.
  6. Next, saute pot roast. Add 2 more tablespoons of olive oil to the Instant Pot and keep the sauté feature on.
  7. Add pot roast to the Instant Pot and sauté for 3-4 minutes on each side to brown.
  8. Turn off the sauté feature and remove pot roast from Instant Pot.
  9. Deglaze Instant Pot by adding wine, beef broth, and Worcestershire sauce. Use a wooden spoon to scrape all of the brown bits from the bottom to prevent the burn notice from happening.
  10. Then, add the leek, onion, and garlic back into the Instant Pot along with any leftover spices from the rub. Give it a quick mix. Place the pot roast on top of the veggies.
  11. Cover the Instant Pot and turn the valve to seal.
  12. Set the Instant Pot to manual >> high >> and set the timer to 90 minutes. The Instant Pot will take around 10 minutes to build pressure before it starts to count down from 90.
  13. Once the timer goes off, quick release the Instant Pot and let all of the steam come out.
  14. Carefully remove all of the meat from the Instant Pot and place on a large baking sheet or plate. Set aside.
  15. Keep the gravy in the Instant Pot and add other veggies. Place the quartered potatoes, carrots, and celery on top of gravy.
  16. Close the Instant Pot and turn the valve to seal. Set the Instant Pot to manual >> high >> and set the timer to 2 minutes. Again, the Instant Pot will take some time for the pressure to build before it starts to count down from 2 minutes.
  17. Once the timer goes off, quick release and let all of the steam come out. Open the Instant Pot and remove all veggies.
  18. Next, thicken gravy. Turn on the Instant Pot’s sauté feature and sprinkle in 2 tablespoons of cornstarch. Use a whisk to continually whisk cornstarch until it dissolves and thickens. This should take 3-5 minutes. Once thickened, transfer the gravy to a jar for serving.
  19. Serve pot roast and veggies with gravy.

Nutrition

  • Serving Size: 1/8
  • Calories: 447
  • Sugar: 8
  • Fat: 19
  • Carbohydrates: 37
  • Fiber: 4
  • Protein: 28

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