Instant Pot Pot Roast

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using homemade broth can enhance flavor without additives.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for browning.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent and may be more readily available.

Cut the chuck roast into three to six even pieces.

Season the meat pieces with salt and pepper evenly from all sides.

Press the sauté button of the pressure cooker and add half a tablespoon of oil once it's hot.

Add half of the meat pieces to the pot and brown them well from all sides, then remove the first batch.

Add another half tablespoon of oil and brown the second batch of meat, then remove all of the meat.

Add another half tablespoon of oil and one large chopped onion to the pot and sauté until translucent.

Add three minced garlic cloves and sauté for one to two minutes until fragrant.

Add 2 tablespoons of tomato paste or 1/4 cup of pureed roasted red bell peppers and cook for another minute.

Deglaze the pot with 1/2 cup of red wine, scraping up any stuck-on brown bits.

Stir in 3 cups of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Italian seasoning, and 2 bay leaves.

Return the meat to the pressure cooker and close the lid.

Turn the pressure valve to sealing position and cook on high pressure for 60 to 80 minutes, depending on the size of the beef.

Wait about 15 minutes for the pot to pressurize before the timer starts counting down.

While the meat is cooking, oven roast your vegetables by tossing 4 chopped carrots and 1.5 pounds of baby potatoes with olive oil, salt, and pepper, and roast at 425 degrees Fahrenheit for about 40 minutes.

If you want to pressure cook everything, add the carrots and potatoes after the meat is done cooking.

Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.

Add the carrots and potatoes, close the lid, and set the pressure cooker for another 10 minutes on high pressure.

Wait about 10 minutes for the pot to pressurize again.

Let the pressure release naturally for another 10 minutes before quick releasing any remaining pressure.

Open the pressure cooker and remove the meat and vegetables to a serving platter.

In a small bowl, stir together 2 tablespoons of corn starch and 2 tablespoons of cold water to make a slurry.

Whisk the slurry into the cooking liquid, press the sauté function, and cook until the liquid thickens into gravy.

Use a couple of forks to pull the meat apart into bite-sized pieces.

Plate the pot roast by adding some meat, potatoes, and carrots, and pour a little bit of gravy over everything.

Cooking Techniques

Equipment Needed

Spice Level: