- chuck roast 3 lbs USDA choice grade (2 inches thick)
- Garlic cloves 4, minced
- Onions 2 small (or 1 large onion)
- chicken stock or beef stock 1 cup unsalted
- Soy sauce 1 tbsp
- Fish sauce 1 tbsp (or substitute with soy sauce)
- Olive oil 1 tbsp
- Rosemary 1 pinch dried
- Thyme 1 pinch dried
- Bay leaves 2
- red wine or balsamic vinegar 2 tbsp
- salt and pepper to taste
- gold potatoes 2-4 , quartered
- Cornstarch 1 ½ tbsp mixed with 2 tablespoons water • 338 kcal
This instant pot pot roast is the perfect comforting dinner whether you’re making this for yourself or the entire family. Since it’s made in the instant pot, you are able to quickly prepare a meal that is sure to keep you coming back for more. This is a great recipe that allows you to prep ingredients ahead of making to save time. The final product is a rich, tender, melt-in-your-mouth roast, served with carrots, potatoes, and a creamy, delicious gravy on top.
How Long to Cook Roast in an Instant Pot
This entire recipe takes about two hours to complete from prep to finish, but the roast only takes 45 minutes on high pressure to cook in the instant pot with 25 minutes of Full Natural Release. This allows the instant pot to naturally release the steam/pressure, gradually ending the cooking process, as opposed to the Quick Release function. After the roast is done, the cook time for the vegetables is only 4 minutes + Quick Release.
Brown the chuck roast
Heat up your Instant Pot using the Saute function. Allow the Instant Pot to say HOT before adding your roast. While the Instant Pot heats up, pat the chuck roast dry with a paper towel and season with salt and pepper. Drizzle the pot with 1 tbsp olive oil. Make sure the entire bottom is coated with oil. Place the meat seasoned side down and season the other side with salt and pepper as well. Brown the meat for 10 minutes per side. Do not move the roast as this will mess up the browning process. Remove the meat from the Instant Pot and set aside.
Saute the onion and garlic
Add the onions to the pot and saute for about 3-5 minutes until softened. Add the garlic and saute for another 30 seconds. Season with salt and pepper.
To deglaze the pot, pour in a dash of red wine or balsamic vinegar. Use a wooden spoon to scrub the brown bits off the bottom of the pan. This gets all of that yummy flavor from searing the roast.
Cook the roast
Add the chicken stock, soy sauce, fish sauce, rosemary, thyme, and bay leaves to the pot. Add a hint of salt and pepper if desired. Place the chuck roast and its juices in the Instant Pot. Close the lid with the Venting Knob in Venting Position, then turn the Venting Knob to Sealing Position once the lid is on. Pressure cook the meat on High Pressure for 45 minutes plus 25 minutes of Full Natural Release. Open the lid carefully and remove the chuck roast to the side to rest.
Cook the vegetables
Place the carrots and potatoes in the pot on top of the liquid. Close the lid with the Venting Knob in Venting Position then turn it to Sealing Position once the lid is on. Cook the veggies on High Pressure for 4 minutes plus Quick Release. Remove the vegetables from the pot to make the gravy.
Make the gravy
To make the gravy, mix the cornstarch and water to make a slurry. This will thicken up the gravy. Add the cornstarch ⅓ at a time until you reach the desired thickness.
Serve the pot roast and vegetables with the gravy on top and enjoy!
You can substitute arrowroot starch with the cornstarch for a corn-free version. To store, place in an airtight container up to 4 days in the fridge.
Do not skip the browning step! This step is the most important as it provides a lot of flavor to the dish.