Description
Classic pot roast comfort in a fraction of the time—this Instant Pot Pot Roast is fork-tender, flavor-packed, and the perfect one-pot meal for any night of the week.
Ingredients
Scale
- 4 lb boneless beef chuck roast
- 2½ tsp salt
- 1 tsp pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 medium onions, cut in 1-inch pieces
- 3 stalks celery, diced
- 3 cups chopped leeks (white/light green)
- 8 cloves garlic, peeled & smashed
- ½ cup red wine (or beef stock)
- 1 cup beef stock
- 1 tsp chicken base (or 1 bouillon cube)
- 1 tsp sugar
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme (or 3 sprigs fresh)
- 4 medium carrots, in large chunks
- 1 lb baby potatoes
Instructions
- Pat roast dry, season with salt and pepper, dust with flour.
- Sear in Instant Pot on sauté, 6 min per side. Remove.
- Add tomato paste, balsamic, onions, celery, leeks, garlic; sauté 5 min.
- Add wine; reduce by half. Add beef stock, chicken base, sugar, Worcestershire, bay leaf, thyme. Return beef to pot.
- Seal and cook on high pressure 40 min. Natural release 10 min, then quick release.
- Add carrots/potatoes. Cook on high pressure 5 min, natural release 10 min.
- Remove beef/veggies. For gravy, simmer sauce with cornstarch slurry until thickened. Serve!
Notes
For no wine, use extra beef stock. Add rosemary or parsnips for variety. Freeze leftovers in portions for quick meals. Reheat with broth to keep moist.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 870mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg