The first chill of fall always awakens my cravings for heartwarming meals, and nothing quite captures that cozy feeling like a pot roast. One afternoon, while flipping through my collection of cherished recipes, I stumbled upon an Instant Pot version that promised all the rich flavors of the classic dish but in a fraction of the time. Imagine succulent beef, tender potatoes, and fragrant herbs mingling together in just one hour I was sold!
With the comforting aroma of garlic and thyme wafting through my kitchen, I knew I was onto something special. This Instant Pot Pot Roast not only saves time but also delivers a mouthwatering medley of flavors that will make your family gather around the table, eager for seconds. Let’s dive into this time-saving twist on a beloved traditional favorite that’s perfect for busy weeknights or rekindling memories of Sunday dinners at home. Ready to transform your meal time? Let’s get cooking!
Why Will You Love Instant Pot Pot Roast?
Comforting Flavor: Each bite of this dish is packed with deeply satisfying flavors from the fragrant herbs and tender meat.
Time-Saving Magic: You’ll enjoy the rich taste of a slow-cooked pot roast in just one hour, cutting down kitchen time on busy evenings.
Simple Cooking: Even novice chefs will find this recipe easy to follow, thanks to the straightforward instructions and step-by-step guide.
Family Favorite: The combination of succulent beef, hearty potatoes, and sweet carrots creates an irresistible meal that’s sure to please everyone at the table.
One-Pot Wonder: Say goodbye to multiple dishes and sink full of pots; this meal comes together seamlessly in your Instant Pot.
Versatile Options: Feel free to customize ingredients to suit dietary preferences or whatever you have on hand, making it a dish you can adapt for any occasion!
Instant Pot Pot Roast Ingredients
• Discover the perfect blend of flavors!
For the Roast
- Chuck Roast – A rich cut that ensures tenderness and flavor when cooked properly.
- Kosher Salt – Enhances flavor and aids in tenderizing the meat.
- Freshly Ground Black Pepper – Adds warmth and depth to the seasoning mix.
- Extra-Virgin Olive Oil – Essential for searing the roast, adding flavor and moisture.
For the Aromatics
- Onion (chopped) – Brings sweetness and depth to the overall flavor profile.
- Garlic (minced) – Infuses the dish with a robust aroma and rich flavor.
- Chopped Rosemary – Adds a fragrant, earthy note to the pot roast.
- Chopped Thyme – Delivers a fresh, herbaceous taste that complements the beef.
For the Sauce
- Tomato Paste – Contributes richness and depth to the gravy.
- All-Purpose Flour – Acts as a thickening agent for a savory sauce.
- Red Wine – Brings complexity and acidity; substitute with beef broth for a non-alcoholic version.
- Low-Sodium Beef Broth – Provides a flavorful base for moist cooking and enhances the beef taste.
- Worcestershire Sauce – Infuses umami richness into the overall flavor profile.
For the Veggies
- Baby Potatoes (halved) – They absorb flavors well while maintaining their texture.
- Medium Carrots (peeled and sliced) – Adds sweetness and vibrant color; chop into thick chunks to keep them hearty.
Embrace the convenience and tradition of this Instant Pot Pot Roast & Potatoes recipe, perfect for effortlessly gathering your loved ones around the table!
How to Make Instant Pot Pot Roast
- Sear the Roast: Heat olive oil in the Instant Pot over the “Sauté” setting. Season the chuck roast generously with kosher salt and freshly ground black pepper, then sear it on all sides until it’s beautifully browned, about 4-5 minutes each side.
- Add Aromatics: Sprinkle in the chopped onion and minced garlic, stirring and cooking for a few minutes until fragrant. Toss in the chopped rosemary and thyme alongside the tomato paste, blending everything together for an aromatic base.
- Deglaze & Prepare Broth: Pour in the red wine, scraping the bottom with a wooden spoon to release those tasty browned bits. Once deglazed, add the low-sodium beef broth and Worcestershire sauce for a delicious depth of flavor.
- Insert Potatoes and Carrots: Gently nestle the halved baby potatoes and thickly sliced carrots on top of the liquid and seared roast, ensuring they stay above the broth to steam perfectly.
- Cook: Seal the Instant Pot lid and set it to cook on high pressure for about one hour. Let the pressure release naturally for tender and juicy results; this usually takes around 15-20 minutes.
- Serve: Once done, carefully remove the roast and vegetables. Allow the roast to rest for a few minutes before slicing it into hearty pieces. Ladle the rich gravy over the top for that comforting finish.
Optional: Garnish with fresh herbs for a beautiful presentation!
Exact quantities are listed in the recipe card below.
What to Serve with Instant Pot Pot Roast & Potatoes?
Bring warmth and heartiness to your family table with sides that perfectly complement this comforting dish.
- Creamy Mashed Potatoes: The ultimate side to soak up that savory gravy, transforming each bite into pure bliss.
- Garlicky Green Beans: The crisp freshness of green beans cuts through the richness of the roasted beef, balancing both texture and flavor harmoniously.
- Roasted Brussels Sprouts: Their nutty taste and crispy edges add depth to your plate, bringing an irresistible crunch alongside the tender roast.
- Crusty Bread: A loaf of warm, crusty bread is perfect for mopping up every drop of that delicious gravy, adding a satisfying chew.
- Buttery Corn on the Cob: Sweet, juicy corn complements the savory notes of the pot roast, creating a delightful combination of flavors that’s sure to please everyone!
- Garden Salad: A fresh, crunchy salad with a light vinaigrette balances the richness of the pot roast, providing a refreshing contrast in every bite.
This feast of flavors will elevate your dinner and leave your loved ones asking for seconds!
Storage Tips for Instant Pot Pot Roast & Potatoes
- Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Make sure to separate the meat and veggies for better preservation of flavors.
- Freezer: Freeze portions of the pot roast and potatoes in freezer-safe containers for up to 3 months. Ensure the containers are tightly sealed to prevent freezer burn.
- Reheating: When ready to enjoy, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop over low heat until warmed through. You can add a splash of beef broth for added moisture.
- Airtight Storage: Always use airtight containers or heavy-duty freezer bags to keep the flavor of the Instant Pot Pot Roast intact and prevent any nutrient loss.
Instant Pot Pot Roast Variations
Looking to jazz up your Instant Pot Pot Roast? Here are some fun, flavorful twists that will keep your family excited for dinner!
- Herb Swap: Replace rosemary and thyme with Italian seasoning for a different flavor profile, bringing forth a delightful freshness.
- Wine-Free: Use beef broth instead of red wine if you prefer an alcohol-free version. It’ll still pack in all the rich flavor without the vino!
- Sweet & Savory: Add a few tablespoons of brown sugar or honey to balance the savory notes with a touch of sweetness, perfect for a comforting twist.
- Bold Spice: Toss in a teaspoon of smoked paprika or cayenne pepper for a subtle heat that will elevate the dish and warm your soul.
- Veggie Boost: Incorporate bell peppers or mushrooms for added texture and flavor, giving the meal a hearty punch of nutrients.
- Low-Carb Delight: Replace baby potatoes with cauliflower florets for a deliciously creamy, low-carb alternative that still absorbs those lovely juices.
- Comforting Gravy: Elevate the sauce by adding a splash of heavy cream at the end, creating a rich, velvety gravy that will have your loved ones swooning.
- Asian Influence: Brush the pot roast with soy sauce and sesame oil, and finish with green onions for a surprise twist that gives a nod to Asian cuisine.
Feel free to mix and match these variations according to your tastes and pantry staples. Happy cooking!
Make Ahead Options
These Instant Pot Pot Roast & Potatoes are perfect for meal prep enthusiasts! You can season and sear the roast up to 24 hours in advance, letting it rest in the refrigerator to develop even deeper flavors. Additionally, chop your onions, garlic, and vegetables ahead of time, storing them in airtight containers for up to 3 days. To maintain quality, make sure to refrigerate all prepped ingredients separate from the broth until you’re ready to cook. When it’s time to serve, simply add the prepped ingredients to the Instant Pot with fresh broth and cook according to the recipe. This way, you’ll enjoy a comforting meal without the stress on busy weeknights!
Expert Tips for Instant Pot Pot Roast
- Sear for Flavor: Always sear the meat on all sides to develop a richer flavor. This step enhances the overall savory profile of the pot roast.
- Chunk Your Veggies: Cut your potatoes and carrots into larger chunks to prevent them from becoming overly soft during cooking.
- Natural Release is Key: Allowing the Instant Pot to naturally release pressure helps the meat remain juicy and tender, elevating your pot roast experience.
- Wine Alternatives: If you prefer not to use red wine, substitute with additional beef broth to keep the flavors rich without alcohol.
- Keep It Simple: Don’t be intimidated! This Instant Pot Pot Roast is designed for ease, making it a great choice even for novice chefs looking for comfort food.
Instant Pot Pot Roast & Potatoes Recipe FAQs
How do I select the right chuck roast for this recipe?
Absolutely! Look for a chuck roast that has good marbling, which indicates tenderness and flavor. The best ones will have a bright red color and a good amount of fat throughout. Avoid any cuts with dark spots or a slimy texture, as these may not be fresh.
What’s the best way to store leftovers from the Instant Pot Pot Roast?
For maximum freshness, store your pot roast leftovers in an airtight container in the refrigerator for up to 3 days. I recommend separating the beef from the vegetables to help preserve their individual textures and flavors. You can also drizzle a bit of broth over the meat to keep it moist before sealing the container.
Can I freeze the pot roast, and if so, how?
Certainly! You can freeze the pot roast and potatoes for up to 3 months. Follow these steps:
- Allow the cooked pot roast and vegetables to cool completely.
- Cut the roast into portions for easier reheating.
- Place them in freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible to prevent freezer burn.
- Label with the date and contents before placing them in the freezer.
What if my pot roast comes out tough?
Very often, a tough pot roast is a result of not searing it properly or undercooking it. Make sure you sear every side until browned, as this develops vital flavors. If it’s still tough after cooking, let it simmer longer on low heat to break down the fibers, or pressure cook it again for an additional 10-15 minutes with some added broth.
Are there any dietary considerations for the ingredients used?
Absolutely! If you’re accommodating dietary restrictions, consider using low-sodium beef broth and gluten-free flour when thickening the sauce. For pet safety, avoid giving your dog any cooked onions or garlic in this dish. Always check for allergies, especially with ingredients like Worcestershire sauce that may contain allergens.
What are some good side dishes to serve with Instant Pot Pot Roast?
To complement your pot roast and enhance its flavors, serve it with creamy mashed potatoes, steamed green beans, or a fresh garden salad. For a heartwarming meal, a crusty loaf of sourdough bread works wonderfully to soak up that rich gravy!
Instant Pot Pot Roast & Potatoes: Comfort in Just One Hour
Ingredients
Equipment
Method
- Sear the roast by heating olive oil in the Instant Pot over the 'Sauté' setting. Season the chuck roast with kosher salt and black pepper, then sear it on all sides until browned, about 4-5 minutes each side.
- Add the chopped onion and minced garlic, stirring until fragrant. Toss in chopped rosemary, thyme, and tomato paste, blending together for an aromatic base.
- Deglaze by pouring in red wine, scraping the bottom with a wooden spoon. Once deglazed, add beef broth and Worcestershire sauce.
- Nestle the halved baby potatoes and sliced carrots on top of the liquid and seared roast.
- Seal the Instant Pot lid and cook on high pressure for about one hour. Let the pressure release naturally for around 15-20 minutes.
- Remove the roast and vegetables. Allow the roast to rest, then slice into pieces and ladle the gravy over the top.