The Best Instant Pot Pot Roast Recipe
The Best Instant Pot Pot Roast Recipe - a delicious tender complete pot roast and potato dinner right from an instant pot!
Servings: 8 servings
Calories: 546kcal
Equipment
Ingredients
- 2 tbsp butter
- 3-5 pound boneless chuck roast
- 1 large onion cut into fourths
- 4 large carrots peeled and chopped into large 1-2" chunks
- 1 lb small boiler potatoes/yukon gold potatoes halved
- 4 stalks celery rough chopped
- 6 cloves garlic peeled (chop or toss in whole- up to you!)
- 1 tsp fresh cracked black pepper
- 1 tsp celtic sea salt
- 1 tbsp Italian herbs seasoning
- 1-2 sprigs rosemary
- 1 cup good quality red wine
- 1 ½ cup beef stock
Instructions
- In your instant pot set to sauté, or a in a large skillet on the stove, melt butter. (If cooking roast from frozen, skip to step 4 and just brown vegetables - frozen roast will just stick to pan. Season roast with salt and pepper when you add to IP.)
- Pat roast dry with paper towels and generously season with salt and pepper.
- Add roast to pan and brown on all sides. Remove and set aside after browning.
- Add onion, celery, garlic, and carrots to Instant Pot. Brown and soften vegetables for 5-8 minutes.
- Remove vegetables from pot, set aside with roast, and deglaze Instant Pot with broth and wine, taking care to scrape away any browned bits on the bottom of the Instant Pot dish, as it won't seal if it has food stuck to the bottom.
- Add roast back to Instant pot, and add vegetables, potatoes, herbs, and seasonings.
- Close instant pot lid and set to seal.
- Set to high pressure for 45 minutes.
- When Instant pot is done cooking, let naturally release, about 15 minutes.
- Remove from Instant pot, slice, ad serve!
Nutrition
Serving: 1g | Calories: 546kcal | Carbohydrates: 15g | Protein: 49g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 470mg | Fiber: 2g | Sugar: 2g