For a richer flavor, consider using bone-in chuck roast. If you prefer a thicker gravy, use more flour in the slurry. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen even further overnight!
Instant Pot 'Pot Roast'
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PREP TIME10 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS18
Transform humble chuck roast into a fork-tender masterpiece with this Instant Pot rendition. Infused with rich flavors and hearty vegetables, it's a comforting classic, ready in a fraction of the time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol78 mg
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Fiber3 g
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Protein23 g
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Saturated Fat8 g
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Sodium196 mg
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Sugar3 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPat the chuck roast dry with paper towels and season generously with salt and pepper.
02
StepTurn on the Instant Pot and select the 'Sauté' function. Add olive oil to the pot. Once hot, sear the roast on all sides until deeply browned, about 5-8 minutes per side. Remove the roast and set aside.
03
StepAdd the diced onion to the pot (add more olive oil if needed) and sauté until softened and lightly browned, about 5-7 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and brown, about 3-4 minutes more. Pour in the Merlot wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the tomato paste, minced garlic, and dried thyme.
04
StepPour in the beef broth. Place the seared roast on top of the mushroom and onion mixture. Add the potato chunks, carrot chunks, and sliced celery.
05
StepClose and lock the Instant Pot lid. Select the 'Pressure Cook' or 'Manual' function and set the timer for 80 minutes on high pressure. Allow 5-10 minutes for the pressure to build.
06
StepOnce the cooking time is complete, allow the pressure to release naturally for about 15 minutes. Then, manually release any remaining pressure.
07
StepCarefully remove the pot roast and vegetables from the Instant Pot and transfer them to a serving bowl. Set aside.
08
StepSwitch the Instant Pot back to the 'Sauté' function. Let the juices in the pot come to a simmer. In a small bowl, whisk together the flour with 2 tablespoons of cold water to form a slurry. Gradually whisk the slurry into the simmering juices. Cook, stirring constantly, until the gravy has thickened to your desired consistency, about 2-3 minutes.
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RECIPE REVIEWS
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Rosanna Huels
Jun 27, 2025I was skeptical about using an Instant Pot for pot roast, but this recipe completely changed my mind. The flavor is fantastic!
Nicholas Kshlerin
Jun 26, 2025This recipe is a lifesaver! So much faster than the traditional oven method, and the meat is incredibly tender.
Rosie Hilpert
Jun 26, 2025Be careful when releasing the pressure manually – the steam is very hot!
Adrian Gottlieb
Jun 7, 2025I didn't have any Merlot on hand, so I used Cabernet Sauvignon instead, and it worked perfectly.
Elmore Effertz
Jun 1, 2025Next time, I think I'll add some pearl onions to the pot. They would be a great addition.
Eladio Becker
May 19, 2025My family loved this pot roast! The gravy was especially delicious.
Trevion Parker
May 13, 2025I added a bay leaf to the pot while it was cooking, and it added a nice layer of flavor.