Beef chuck roast, generously seasoned with all-purpose seasoning, seared to a rich golden brown, then simmered with sweet onions and aromatic dried herbs in a hearty beef stock - all brought together effortlessly in the Instant Pot for a tender, comforting, flavor-packed finish.
Instant Pot Pot Roast
My favorite way to cook a pot roast is always going to be low and slow whether on the stovetop or in the oven. You just can't beat the result and the aroma while it's cooking is enticing.
When I'm in the mood for a roast but a little more short on time, I've become a big fan of using the Instant Pot for a pot roast too, but I've certainly learned one thing.
Even with the Instant Pot, you still can't rush the process.
I've seen recipes that range from 45 minutes to an hour to an hour and 15 minutes and I've tried them all, but I find that around 1-1/2 hours is closer for me.
Get short on the time and you end up with a roast that's just not as tender as you'd expect.
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This is a great roast for po'boys, sandwiches, sliders, roll ups, nachos, tacos, burritos, enchiladas, quesadillas, pot pies, hand pies, empanadas, hash, pasta dishes, in pho, on baked potatoes, shepherd's pie, stews, soups and chili.
Here's what you'll need to make my Instant Pot Pot Roast:
- 1 (3 to 4 pound) beef chuck roast
- 2 teaspoons all-purpose seasoning, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Creole or Cajun seasoning, or to taste (optional)
- 1-1/2 tablespoons extra virgin olive oil
- 1 large, sweet or yellow onion, peeled and cut into chunks
- 3 cups beef stock or broth
- 1 tablespoon Italian seasoning
- 2 small bay leaves
- 1/2 tablespoon balsamic vinegar
- 1-1/2 tablespoons cornstarch with a tablespoon cool water
Here's how to make it!
Although there are debated perspectives, I try to remember to always let a roast come to room temperature about 30 minutes. A refrigerator cold roast just doesn't seem to perform as well in my opinion.
This roast came from the chuck roast box at Meriwether Farms of Wyoming, which generally range in the 3-to-4-pound size. As I've mentioned in prior posts, I've been trying several direct rancher sources for beef across the United States and the meat at Meriwether has been excellent. Just a note, I have no financial affiliate relationship with Meriwether. Just sharing a great resource!
Meriwether beef is born, bred, and fed in Wyoming's natural pastures, their cattle are raised without added hormones, antibiotics, or MRNA vaccines, grass-fed, locally grown grain finished, hand processed and packaged, dry aged and meticulously hand-cut all in Wyoming.
That's a good-looking roast right there y'all!
While you can cook a roast in one big piece in the Instant Pot, I always find that I like the way it cooks better when it's cut it in half or into smaller pieces for a larger roast.
Set Instant Pot to SAUTE function and allow to warm. Add olive oil. Season roast generously all over with an all-purpose seasoning, black pepper and Creole or Cajun seasoning; rub in.
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.
Today I'm using Goya Adobo (#ad), which is an all-purpose seasoning containing saffron, black pepper, oregano, turmeric and annatto, although there are multiple varieties available with other ingredients. I've also used other all-purpose seasonings (#ad), like Lawry's seasoning salt or Casero blend, Badia blends, Cavender's and Everglade brands as well.
When oil is hot, add the roast.
Sear roast on all sides until lightly browned.
Remove and set aside.
Add onions to pot.
Cook stirring often about 5 minutes.
You'll need some beef stock or broth or today I'm using Better than Bouillon (#ad) Roasted Beef Base with hot water. I love their products and always have a few different flavors in my fridge at the ready.
Add stock or broth or combine hot water and bouillon until well blended. Add a splash to the Instant Pot to deglaze bottom of pot, scraping up any fond, those browned bits in the bottom of the pot.
Add all of the remaining broth to pot and press CANCEL.
I like to add some dried herbs and today I'm using Italian seasoning, but sometimes I use Bragg Sprinkle (#ad) or other mixed herb blends, or sometimes, I just use rosemary and thyme.
Add the herbs.
Return meat, with any accumulated drippings and top with bay leaf.
Sprinkle in balsamic vinegar. To me, balsamic adds a depth of flavor and a balance between sweetness and acidity, complementing the roast’s deep flavors., though you can also use cider or white vinegar if that's all you have on hand, or omit it altogether.
Use the meat setting or set manually for high pressure at 1 hour 25 minutes.
SEAL pot. When cooking time has completed, let rest for 15 to 20 minutes before carefully opening vent to release any remaining pressure.
Open lid, remove roast and set aside. Tent with a sheet of aluminum foil and let rest while you prepare gravy.
To make gravy, use a spoon or baster to skim fat from the top. Turn pot to SAUTE function and bring drippings to a boil. Whisk together cornstarch with water and drizzle into the boiling drippings until incorporated. Once the desired thickness is reached, set to KEEP WARM.
Uncover roast and use two forks to pull into chunks or shreds. You can also return the roast to the gravy if you like.
I wanted to serve my roast with green beans and mashed potatoes and while I do love preparing those in the Instant Pot as well, I recently started using microwave Anyday Pans (#ad) for them and I love doing mashed potatoes in those. It sure makes the process of mashing potatoes easy! I did these with red potatoes, skin on, something my Mama would never have done! In fact, the first time that I experienced skin-on mashed potatoes were when the casinos came to Biloxi, so I call them Casino Potatoes.
With skin on potatoes, I like to spray them with a vegetable wash, then rinse them. I use Clean Boss (#ad) but there are many available on the market.
Cut into large chunks and place into the Anyday Pan. I'm using the extra large, deep pan.
Cover with the lid and make sure the vent is popped up. Microwave on HIGH for 13 minutes. Use oven mitts to remove from microwave and place onto a trivet.
Important Note: My microwave is 1000 watts. Microwave ovens vary, even with the same wattages. Adjust cooking times as needed. Use any microwave safe, vented bowl, preferably glass or ceramic, or lacking a vent, top dish with a plate to allow ventilation.
Carefully remove the lid and add 2 tablespoons butter and about a cup of milk, along with 1/2 teaspoon salt, 1/4 teaspoon freshly cracked black pepper and 1/4 teaspoon Creole or Cajun seasoning, though that's optional.
Mash together.
Continue mashing to desired consistency, adding additional milk as needed. Taste and adjust seasonings.
For more of my favorite recipes with beef roasts, check out my collection on Pinterest!
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