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5 from 5 votes

Instant Pot Pot Roast

This Instant Pot Pot Roast will give you tender melt-in-your-mouth goodness every time. Simple, hearty, and absolutely delicious.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 28 minutes
Course: Entree
Cuisine: American, Comfort Food
Servings: 8 servings
Author: Dana Sandonato

Equipment

  • Instant Pot

Ingredients

  • 2 TBSP olive oil
  • Sea salt + cracked pepper
  • 1 tsp chopped fresh rosemary
  • 2 lb boneless chuck roast
  • 1/3 cup dry wine Merlot or Pinot Grigio are good choices
  • 1 cup beef broth
  • 1 tsp beef bouillon paste Better Than Bouillon is my go to
  • 1 TBSP brown sugar
  • 1 TBSP balsamic vinegar
  • 1 TBSP Stone ground mustard or Dijon mustard
  • 2 TBSP cornstarch
  • A few sprigs of fresh thyme and rosemary You could also use a packet of Poultry Blend herbs
  • 4 cloves of garlic, smashed and sliced
  • 1 yellow onion, cut into wedges
  • 10 oz baby bella or cremini mushrooms, cut into quarters
  • 2 carrots, cut into 2-inch pieces
  • 1 rib of celery, cut into 1-inch pieces
  • Fresh chopped parsley, to serve

Instructions

  • Mix the salt, pepper, and rosemary into a small bowl.
  • Pat the chuck roast with a paper towel to rid of excess moisture. Rub the roast with a bit of olive oil and season it generously with the sea salt, cracked pepper, and rosemary blend.
  • Activate the Sauté mode (Normal) on the Instant Pot. Add 1 TBSP of olive oil. When the oil has heated through, transfer the seasoned roast to the pot and sear it for about 4-6 minutes per side. You just want to achieve a nice crust on the exterior. Using strong tongs, remove the roast from the pot and set it aside on a plate or cutting board.
  • Add the other TBSP of oil to the pot, then add the mushrooms, onions, and garlic. Let it all simmer for about 3-5 minutes or until the onions and mushrooms have softened. Add the red wine, bringing it to a simmer, and use a spatula to deglaze the bottom of the pot to scrape up the brown bits (which will add a lot of flavor).
  • Add the beef broth, stone ground mustard, brown sugar, balsamic vinegar, and beef bouillon paste. Stir it well to combine, then nestle the beef into the pot. (I cut it into two to nestle it in more easily). Add the carrots and celery. Secure your herbs with some butcher’s twine and nestle them into the pot.
  • Cancel Sauté mode, then place and secure the lid onto the Instant Pot. Position the valve to SEAL and cook on manual high pressure for 45 minutes. (Note that there’s about 10-15 minutes before the pot comes to pressure).
  • When it's ready, allow a natural release for 15 minutes, then carefully move the valve to VENT for a quick release.
  • Remove the Instant Pot lid and activate Sauté mode (Normal) again to bring the liquids to a simmer. In a small bowl, whisk the cornstarch with cold water to make a slurry. Whisk it into the pot until your gravy reaches the thickness you prefer.
  • Taste and season with more salt and pepper if necessary, then serve!