This is the best way to get a tender, melt in your mouth pot roast in a fraction of the time. Instant Pot Pot Roast is super easy and reliable. The ultimate comfort food this pot roast is loaded with flavor, and yields a delicious seasoned gravy to drizzle over the meat and vegetables.
Course Main Course
Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Salt
Combine all the rub ingredients into a small bowl, and stir with a fork to combine. For each additional pound of meat increase each ingredient in the rub by ⅛ teaspoon.
Coat the beef in the rub, and preheat the Instant Pot on saute.
Add olive oil to the pan, and sear the chuck roast on all sides. Set aside on a plate. This step can be done in the pressure cooker if you have enough space.
Add the sliced onion, celery, and carrots to the pan. Salt and pepper to taste. Saute until the onions are soft and translusent. Add the minced garlic, and saute for 30 seconds or until fragrant.
Add the wine to the pan to deglaze, and simmer until reduced by one third. If substituting beef broth, deglaze the pan. For slow cooker directions please see below.
Place the beef into the Instant Pot on top of a rack. Add the cooked vegetable mixture to the pot as well.
Add the Worcestershire sauce, tomato paste, bay leaves, and beef broth to the Instant Pot. Seal the lid according to your manufacturer's instructions.
Cook on high pressure for 90 minutes with a 15-minute natural pressure release for super tender meat. For slightly less tender meat cook for 80 minutes on high pressure and follow with a 15-minute natural pressure release.
If you would like to cook potatoes and carrots with this meal as an option remove the pot roast to platter then tent with foil. Add the additional potatoes and carrots to the remaining broth. Cook on high pressure for 12 minutes and follow with a 10-minute natural pressure release. You can also do this in a second Instant Pot with water or broth while the meat cooks.
If you would like to make the broth into a gravy add 3 tablespoons of cornstarch, and increase the cornstarch by one tablespoon each until you reach the consistency of gravy that you prefer. Salt and pepper to taste, if desired.
Serve immediately, or store in an airtight container for up to one week.
Slow Cooker Instructions
Prepare the roast as directed up to the point where we use the Instant Pot. Add optional vegetables if desired to the bottom of the slow cooker, and place the chuck roast on top.
Add the Worcestershire sauce, tomato paste, bay leaves, and beef broth to the slow cooker. Cook on the low setting for 8-10 hours. To make gravy, strain broth and heat on stove then add cornstarch until the desired consistency is reached.
Instant Dutch Oven
Follow all the directions above, but do not add a rack to the Dutch oven. Cook on manual mode 2 for three hours at 275-degrees. Flip halfway through cooking. You can add vegetables like baby potatoes or carrots at this stage. Throw in on the top, they do not need to be under the roast.
Note that the nutritional calculation includes the optional vegetables. Must calculate separately for the pot roast alone.The cooking times in this post assume that a 2-½ to 4-pound chuck roast has been used. If a smaller or larger piece of meat is used then cooking times need to be adjusted. For smaller roast you would use less pressure cook time, and for larger ones the you would increase the pressure cooking time.If not cooked properly any cut can come out tough. Be sure to cook the meat according to the recipe you are using. Undercooking, overcooking, or choosing the wrong cut of meat can make the meal a disaster.