Pot Pot Roast
Pot Roast lovers, this recipe is for you! It’s essentially the most scrumptious and savory Immediate Pot Pot Roast made with tons of veggies and a do-it-yourself gravy in simply 2 hours. Love roast recipes? Strive the sister recipe to this Immediate Pot Chuck Roast >> Immediate Pot Pork Roast, too! The …
THE ULTIMATE HEARTY MEAL
Anyone else out there feel themselves craving hearty meals in the colder months of the year?! Here in Minnesota, we’re all about those savory meaty meals like this Instant Pot pot roast that will leave your entire kitchen smelling amazing + it’s ready in a fraction of the time of a traditional oven-cooked pot roast.
WHAT IS CHUCK ROAST?
A chuck roast is a cut of meat from the shoulder of the animal. It can be labeled as chuck roast, pot roast or shoulder steak in a grocery store. For this recipe, we used a boneless beef chuck roast.
Pro Tip: this recipe will work with a bone-in chuck roast, but it will definitely increase your cook time in the Instant Pot as it will take longer for the meat to break down and tenderize. If you try this method, let us know how it turned out in the comments!
HOW MANY LBS. OF CHUCK ROAST DO YOU NEED?
Size & Cook Time: Please note that your cook time in the Instant Pot may vary if your meat is smaller or larger than 2.5 lbs.
HOW TO MAKE INSTANT POT POT ROAST
STEP 1: GO-TO POT ROAST SEASONING
The perfect pot roast is all about the seasoning! Making sure your roast has the right spices and seasonings and in the right amount is crucial to the future flavor of your pot roast. We use:
- Brown sugar
- Garlic powder
- Onion powder
- Dried oregano
- Dried thyme
- Dried parsley
- Coarse salt
The first step in this recipe is to create your pot roast seasoning and then rub it all over your meat. This may look like a lot of seasoning, but don’t you worry, it is supposed to be a lot.
STEP 2: DON’T FORGET TO SAUTÉ!
One of the best things about the Instant Pot is that you can sauté portions of your recipe before pressure cooking, which not only gives whatever you’re making such great flavor but also allows you to minimize the number of pans and dishes you need. Win-win!
Start by turning on your Instant Pot’s sauté function. Then, drizzle with olive oil, and sauté the onions, garlic cloves and leeks once it’s heated up! This will draw out these delicious savory flavors, and allow your chuck roast to absorb all that goodness while it’s pressure cooking in your Instant Pot.
Once sautéed, Remove the onion, leeks and garlic cloves from your Instant Pot, and set aside.
STEP 3: GET THAT PERFECT SEAR
But we’re not done with that trusty sauté function just yet! Once you’ve removed the onions, garlic and leeks, Use the sauté function to sear each side of your chuck roast.
Start by adding olive oil to your Instant Pot, and then sear each side of the chuck roast for 3-4 minutes per side. The goal here is to get the outside of your roast nice and brown.
Why do you sear the roast before pressure cooking? This gets those delicious meaty juices in your roast flowing and starts the meat tenderization process. Plus, by searing before pressure cooking, you avoid having to take EVERYTHING out of your Instant Pot to sear at the end.
STEP 4: DEGLAZE
Once your pot roast is nice and brown, remove it from the Instant Pot. Now, it’s time to deglaze your Instant Pot!
What is deglaze? Deglazing your Instant Pot is an important step in preventing the burn notice from happening. Essentially you use a liquid (in this case >> red wine, beef broth, and Worchestershire) to remove all the brown bits from the bottom.
STEP 5: PRESSURE COOK MEAT
Add the sauteed veggies back into the Instant Pot. This is going to help flavor the gravy at the end. Then place the browned pot roast on top of the veggies.
Close your Instant Pot and turn the valve to seal. Then, set the Instant Pot to manual >> high >> and set the timer to 90 minutes.
It will take a bit of time for the timer to start counting down…this is normal, your Instant Pot is just building pressure. Once the timer goes off and the 90 minutes is up quick release your Instant Pot and let the steam out!
After 90 minutes, your pot roast should be “fall off the bone” and very easy to shred. If it’s not there yet, no fear, just close your Instant Pot and pressure cook it for 5-10 more minutes.
Once you’ve got your meat at the desired texture, remove it from the Instant Pot and set it aside for shredding.
STEP 6: POT ROAST VEGGIES
Every good pot roast cooks with hearty veggies, which allows the flavors of everything to marinade together to perfection. Even if you don’t LOVE all these veggies, please please please, don’t skip including them! Lookin’ at you, celery haters ;D We promise the flavor combo is oh so perfect:
- Celery stalks
- Red potatoes
Pro tip: Make sure to chop your veggies so that they’re all similar in size. This will assure that your veggies are all the same doneness at the end. You can see in the photo below, that we left our veggies a bit larger. If you cut them smaller, you will need to decrease your cook time so they don’t become too soggy!
Add all of your pot roast veggies on top of the gravy that’s already in the Instant Pot. Then, close and seal. Set the Instant Pot to manual >> high >> and set the timer to 2 minutes.
After 2 minutes, your veggies should be just right. However, if they’re still a little hard, that’s okay! It just means your veggies were cut a little larger than ours. Put the top back on and set your timer to either 0 or 1 to cook them a little bit more.
STEP 7: MAKE THE GRAVY
Now it’s time to make the gravy! The good news for you is that your gravy is already in your Instant Pot. All you have to do is thicken it.
Remove everything but the liquid from your Instant Pot and then turn on the sauté feature. The heat is what activates the starch, so this step is essential. Sprinkle in cornstarch and then use a whisk to whisk until dissolved and thickened.
Once you’ve got your gravy nice and thick, give her a taste. Add salt and pepper as needed. Then, transfer into a jar for serving.
STEP 8: SHRED POT ROAST
Now that your veggies are cooked, your gravy is made, and your meat is tender, it’s time to shred your meat!
Use 2 forks to shred pot roast into large chunks. We like to drizzle a little gravy over the shredded beef to keep things nice and juicy.
Pro tip: discard any large chunks of fat before serving!
HOW TO STORE POT ROAST
This pot roast will keep in an air-tight container in the refrigerator for 5 days, or up to 3 months in an air-tight container in the freezer.
TO REHEAT POT ROAST
Place your leftover pot roast and veggies in an oven-safe dish, and cover. Reheat at 325°F for 10-15 minutes, or until completely warm.
To reheat on the stovetop, place your leftover pot roast and veggies in a heated pan with olive oil, and sauté on medium heat until warm.