Instant Pot Roast

There’s something incredibly comforting about a perfectly cooked Instant Pot Roast. Every time I pull out my Instant Pot, I’m reminded of family gatherings filled with laughter, stories, and, of course, delicious food. The aroma starts to fill the kitchen as the roast is seared and seasoned, making everyone wonder what’s cooking. I can almost hear the sound of cutlery clanking as we gather around the table, eagerly awaiting the first bite. This dish, with its succulent pieces of beef and tender vegetables, has become a staple in my home, especially on chilly winter nights. Whenever I serve it, the compliments roll in, and it quickly becomes a family favorite. It’s a dish that not only satisfies hunger but warms the heart, creating memories that last a lifetime.

Recipe Ingredients for Instant Pot Roast

Cooking is an art, and the ingredients for the Instant Pot Roast are the perfect palette for creating a masterpiece. Each component plays a vital role in building rich flavors and textures that come together beautifully. Let’s dive into the key players of this delicious dish.

• 2 ½ to 3 pounds of boneless chuck roast, cut in half: This cut is perfect for roasting as it becomes tender and juicy when cooked under pressure.
• 6 cloves of garlic, divided: Adds aromatic depth and enhances the overall flavor.
• 2 long sprigs of fresh rosemary, cut into thirds: Imparts a wonderful herbal scent that complements the beef.
• 1 tablespoon of chopped fresh rosemary: For an extra burst of flavor.
• 1 teaspoon of kosher salt plus a few pinches: Essential for seasoning the roast perfectly.
• ½ teaspoon of ground black pepper: Adds a mild kick to the dish.
• ½ cup of water: Creates steam in the Instant Pot, helping to cook the roast evenly.
• 1 pound of baby red potatoes, scrubbed and left whole: These add a hearty element to the meal.
• 1 (8-ounce) can of tomato sauce: Provides richness and depth to the gravy.
• 3 tablespoons of Worcestershire sauce: Enhances the umami flavor.
• 2 ½ cups of baby carrots: Sweetness that complements the savory roast.
• 2 tablespoons of cornstarch plus 2 tablespoons of water to create a slurry: This thickens the gravy to perfection.

Cooking Method for Instant Pot Roast

Cooking the Instant Pot Roast is a straightforward yet rewarding process. You’ll be amazed at how easily it all comes together. Just follow these simple steps, and you’ll have a scrumptious meal ready to enjoy!

1. Pat the roast dry and make six 1-inch deep slits in the top. This allows the flavors from the garlic and rosemary to infuse into the meat.
2. Peel the garlic cloves and cut them in half. Stuff each slit in the roast with half a clove of garlic and a piece of cut rosemary. This step is vital for ensuring that every bite is packed with flavor.
3. Season the roast all over with the salt and black pepper. Don’t be shy; this seasoning is essential for taste.
4. In the bottom of your Instant Pot, pour in the water, then add the beef, nestling the pieces snugly. This will help prevent any burning.
5. Arrange the potatoes on top of the beef. Make sure they’re evenly distributed for even cooking.
6. Mince the remaining garlic and scatter it on top of the potatoes. This ensures that the potatoes soak up the delicious flavors.
7. Sprinkle the chopped rosemary all over the potatoes and beef, then sprinkle a pinch of salt on the potatoes for extra flavor.
8. Pour the tomato sauce and Worcestershire sauce over the beef. This will create a rich gravy.
9. Cover and seal the Instant Pot, setting it to cook on Manual/High Pressure for 60 minutes. Keep in mind it will take about 10 to 15 minutes for the pot to come to pressure before the countdown begins.
10. Once the cook time has elapsed, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Be careful when opening the lid!
11. Gently add the baby carrots on top of the roast. Reseal the lid and cook on Manual/High Pressure for an additional 5 minutes. This ensures they remain tender yet not mushy.
12. Let the pressure release naturally for another 10 minutes. This natural release is key for a tender roast.
13. Remove the meat and vegetables to a large platter or bowl, discarding any large pieces of fat. Your roast should be beautifully tender at this point.
14. In a small bowl, whisk together the slurry of cornstarch and water until smooth. While whisking the cooking juices in the Instant Pot, slowly pour in the slurry. This will help thicken your gravy.
15. Turn the pot to SAUTE mode and cook, stirring frequently, until the juices have thickened into a thin gravy, about 3 to 5 minutes. Turn off the Instant Pot.
16. Add the beef and vegetables back to the pot, stirring to warm through. This step is crucial as the potatoes, veggies, and meat will meld together beautifully. Serve hot, ensuring each serving gets a little bit of everything.

Tips for Success

Here are some tips to ensure your Instant Pot Roast turns out perfectly every time. These simple suggestions can help bring out the best in your dish.

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Make sure to separate the gravy if you have any.
• Freezing: You can freeze leftovers in an airtight freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: This roast pairs beautifully with crusty bread or creamy mashed potatoes, making for a hearty meal.
• Herbs: Fresh herbs can elevate the dish; consider adding thyme or bay leaves for more depth.
• Gravy Thickness: If you prefer a thicker gravy, adjust the cornstarch slurry accordingly or reduce the cooking liquid.
• Vegetable Variations: Experiment with different root vegetables like parsnips or sweet potatoes for a unique flavor twist.

Serving Suggestions

When it comes to serving the Instant Pot Roast, there are endless possibilities to delight your family and friends. Here are some suggestions:

• Classic Pairing: Serve the roast with creamy mashed potatoes and a drizzle of the rich gravy for a comforting meal.
• Vegetable Sides: Roasted or steamed green beans or a simple mixed salad offer a fresh contrast to the hearty roast.
• Sandwiches: Use leftovers to make delicious sandwiches with crusty bread and a smear of mustard or horseradish.
• Comforting Stews: Add any remaining meat and vegetables to a pot along with some broth for a warming stew.
• Casual Gatherings: This dish is perfect for family gatherings or potlucks, serving as the main attraction that everyone will enjoy.
• Seasonal Touch: In winter, serve with root vegetables and festive sides like roasted Brussels sprouts for a holiday feel.

FAQ

Conclusion

The Instant Pot Roast is truly a comforting and hearty meal that encapsulates the essence of home-cooked goodness. Not only is it easy to prepare, but it also fills your kitchen with tantalizing aromas that bring everyone to the table. I encourage you to try this recipe for your next family dinner. It’s a dish that promises to be a crowd-pleaser, offering both delicious flavors and delightful memories.

Instant Pot Roast

The ultimate comfort food, this Instant Pot Roast is a hearty dish perfect for family gatherings. Tender beef, vibrant vegetables, and a rich gravy come together to create a satisfying meal that everyone will love. Make it tonight for an easy weeknight dinner!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 ½ to 3 pounds boneless chuck roast cut in half
• 6 cloves garlic divided
• 2 long sprigs fresh rosemary cut into thirds
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon kosher salt plus a few pinches
• ½ teaspoon ground black pepper
• ½ cup water
• 1 pound baby red potatoes scrubbed and left whole
• 1 8-ounce can tomato sauce
• 3 tablespoons Worcestershire sauce
• 2 ½ cups baby carrots see note
• 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry

Equipment

• Wooden Spoon
• Chef's Knife
• Whisk
• Peeler
• Instant Pot
• Baking Sheet

Method

 

1. Pat the roast dry and cut 6 1-inch deep slits in the top. Peel the garlic cloves and cut them in half. Stuff each slit with a half clove of garlic and a piece of cut rosemary spring. Season all over with the salt and black pepper. In the bottom of an Instant Pot or similar electric pressure cooker or multi-cooker, pour in the water, then add the beef, nestling the pieces in snuggly. Arrange the potatoes on top of the beef. Mince the remaining garlic and scatter on top of the potatoes. Sprinkle the chopped rosemary all over the potatoes and beef. Then, sprinkle a pinch of salt on top of the potatoes. Pour the tomato sauce and Worcestershire over the beef. Cover and seal the Instant Pot. Cook on Manual/High Pressure for 60 minutes. It will take 10 to 15 minutes for the Instant Pot to come to pressure, then the countdown will begin. When the cook time has elapsed, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Carefully open the lid and add the baby carrots on top. Reseal the lid and cook on Manual/High Pressure for 5 minutes more. Let the pressure release naturally for 10 minutes (this natural release is KEY for a tender roast). Quick release any remaining pressure. With a slotted spoon, remove the meat and vegetables to a large platter or bowl, discarding any large pieces of fat. Make sure the Instant Pot is off. In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. While whisking the cooking juices in the Instant Pot, slowly pour in the slurry. Turn the pot to SAUTE, then cook, stirring frequently, until the juices have thickened into a thin gravy, about 3 to 5 minutes. Turn off the Instant Pot. Add the beef and vegetables back to the pot and stir to warm through (the potatoes, veggies, and meat will all break down a little and be tender and delicious). Serve hot, ensuring each serving gets a little bit of everything.

Notes

• Grandma used a 6-ounce can of V-8 juice, which is sold in multipacks. If you are a regular V-8 juice drinker, feel free to swap it here; reduce the Worcestershire sauce to 2 tablespoons.
• If you add the baby carrots at the beginning, they will be fairly obliterated by the time the roast is done, which is why this recipe directs for you to add them at the end.
• TO STORE: Refrigerate pot roast in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!