This Instant Pot pot roast features juicy beef and tender veggies in a flavorful broth. This comfort food is made weeknight-friendly with this quick and easy recipe.
The holiday season is just around the corner, and while this time of year brings plenty of good cheer and delicious treats, it also brings busy nights and weekends. With our Instant Pot Pot Roast recipe, you can have a hot, filling dinner on the table with little time, and even less effort. It has a wonderful slow-cooked flavor/texture, in a fraction of the time!
With just a few ingredients and a few turns of the dial on your Instant Pot, you can be well on your way to an easy, delicious home-cooked meal even your busiest of days this holiday season!
What Is Pot Roast?
You’ve probably had (or at least heard of) the term pot roast before. It is s simply a large “roast-size” piece of beef that is browned and slow cooked in some type of covered dish. The beef is “braised”, meaning that it is cooked and then stewed in a closed container. There are multiple cuts of beef that can be used (although some cuts are more popular than others). It is usually served with hearty veggies like carrots and potatoes as well.
How To Make Pot Roast In the Instant Pot
You’ll need: chuck beef roast, olive oil, beef broth, French onion mix, onion, baby carrots and red potatoes.
First, place the olive oil into the Instant Pot and select the “saute” feature. When oil has fully heated, add the beef and sear until browned on each side (about five minutes). Then, add the beef broth.
Next, combine the vegetables, onion mix, and a small amount of olive oil in a plastic bag and shake until the vegetables are completely coated. Remove vegetables and place in the Instant Pot, distributing them evenly around the meat.
After that, close the lid and verify the steam valve is closed. Set the timer to 70 minutes on high pressure. If your beef is not four pounds, you’ll need to adjust the time (about 25 minutes per pound). After the timer is done, do a natural release for 10 minutes, then follow with a quick release of the remaining pressure. Wait for the steam to clear, removed the lid, then carefully remove the roast and veggies. Serve and enjoy!
Slow Cooker Version: Place the browned beef, veggies, and beef broth in the slow cooker and cook on low for 8 to 10 hours.
Oven Version: To cook in the oven, preheat oven to 325 degrees. Place the beef, beef broth and onion in a baking dish and cover with the lid or aluminum foil. Cook for one hour, then add the carrots and potatoes. Continue cooking for two to three hours, or until the meat can be easily pierced with a fork.
Frequently Asked Questions
What Cut of Meat Should I Use?
Although you may assume that a tender piece of meat will make for a tender end result, tougher cuts are actually the best option. This is because tough cuts have very little fat and a lot of collagen fibers in the meat. Over the long cooking time, this collagen breaks down which makes for a very tender roast. If you choose a tender piece of beef, it might taste delicious after being browned, but it will quickly lose its moisture and become tough after stewing.
I like chuck obviously, which is any part of the beef from the front portion of the animal (it is often labeled “shoulder” or “chuck”). Brisket, which is from the chest, can we good as well if it is a thick cut. Finally, round roasts are found in the back legs.Your grocery store might have certain cuts labeled specifically for pot roast; these are often round or chuck cuts of beef.
Can You Use a Frozen Roast?
Yes, if your meat is frozen you can use it without thawing, although you’ll need to make some adjustments. When you place it in the Instant Pot, you’ll want to place it on top of a trivet instead of on the bottom of the pot. This is because the frozen meat will have additional moisture in it, and we don’t want the beef in too much liquid. We want the meat stewed, but not boiled. You’ll also want to add about 20-30 minutes to the cooking time.
How to Reheat
While you might be tempted to use your microwave to reheat any leftovers, this can actually dry out the meat. Instead, reheat your in a baking dish with the leftover juices. Place it in an oven that has been preheated to 325 degrees (the cooking time will vary depending on the amount). This will guarantee your leftovers will be tender and juicy just like the first time you served it.
While our instant pot roast recipe already includes delicious vegetables like onions, carrots and potatoes, you might want to think about additional side dishes to make this a complete meal. Instead of small red potatoes, consider serving mashed potatoes or mashed sweet potatoes. The leftover liquid from the pot roast makes a delicious base for gravy! Other vegetables such as collard greens or green beans also pair nicely with the roast. A nice warm loaf of bread also makes a great addition for any pot roast meal. It is perfect for sopping up any leftover juices.
Craving More Comfort Food?
Instant Pot Pot Roast
- 4 Pound Chuck Beef Roast
- 4 Tablespoons Olive Oil Divided
- 2 Cups Low Sodium Beef Broth
- 1 Package French Onion Mix
- 1 Onion Chopped
- 1 Pound Baby Carrots
- 1 Pound Baby Red Potatoes About 9, Quartered
- Salt/Pepper To Taste
- In the Instant Pot, add 2 tablespoons of olive oil. Turn on saute function.
- Season beef generously with salt and pepper. When oil is hot sear the roast for 5 minutes on each side.
- In a large baggie combine remaining olive oil, carrots, onion potatoes, and onion mix. Shake under coated.
- Add veggies and broth into the Instant Pot.
- Lock lid in place, and close the steam valve.
- Cook on manual high pressure for 70 minutes.
- Allow pressure to release for 10 minutes naturally, and then manually release any remaining pressure.
- Shred and enjoy!