When I think of Sunday’s growing up, I can smell my mothers pot roast filling up the house. Without fail, every Sunday we had pot roast and homemade popcorn with a movie. To this day it’s still my favorite meal she prepares for our family. I request it anytime she is cooking and she knows what to bring by if I’m ever in need of a meal.
It reminds me of home, comfort food I suppose.
Fortunately my little family loves it as much as I do and I make it without fail on the second Sunday of every month. It used to take all day to prepare but since converting to an Instant Pot, I can have a full pot roast dinner on the table in under two hours!! Did you read that? TWO HOURS!! You will never use your oven for pot roast again. I promise you the meat comes out just as juicy and tender as if it were slow roasted all day long. That is the magic of pressure cooking at it’s finest! Gone are the days of slaving in the kitchen on Sunday.
This recipe is foolproof. In fact I was out of town last week for work and my husband threw this together all on his own. Its insanely easy and so so delicious! If you’re lucky enough to have any leftovers it makes delicious open face sandwiches the next day too!
Pot Roast in the Instant Pot vs. Oven
- It’s practically MESS FREE. You can sear your roast in the Instant Pot, add the rest of your ingredients and cover with the lid rather than searing the roast in a pan on the stove (with oil splattering every where) before transferring to a second pan and lifting into the oven. Plus cleaning up your Instant Pot is a breeze compared to soaking and scraping a roasting pan for hours.
- It’s QUICK and EASY. From fridge to the dinner table in under TWO hours. That is a fraction of the time it takes in the oven. Yay to more time with your family. Literally dump everything into the pot and walk away.
- Its DELICIOUS. Honestly, I think this pot roast turns out just as good, maybe even better, than your traditional oven pot roast recipe. It’s full of flavor, perfectly tender and easy to shred.
Have I convinced you yet? If you haven’t jumped on the Instant Pot train go do that now, it’s life changing pinky promise. Also GO ENTER our Instagram Instant Pot giveaway with Whole Foods! If you can’t wait that long, I linked ours here.
I was at Whole Foods yesterday picking up some probiotics and noticed they had the most beautiful chuck roasts on display. Bonus you get a FREE fresh herb blend with any beef roast purchase right now through the end of March. I mean how could I resist? I grabbed some potatoes, carrots, mushrooms, onions and celery on my way out. Looks like we’re having pot roast again for Sunday dinner this week. I’m not mad. I could eat pot roast at least once a week. You?
Okay enough chit chat, lets cook!
This recipe is identical to my mothers with the exception of less cook time. She uses red wine which creates the most wonderful flavor but you could substitute with additional beef stock if you’d prefer. However, it does play a major role in the overall dimension and makes the gravy out of this world.
Speaking of gravy, you won’t need to buy those little packets ever again. It’s so simple and tasty with all those fresh herbs and veggies. Plus you can pronounce all of the ingredients and it contains far less sodium. WIN. I’m definitely a “have a little potatoes with your gravy kind of gal”.
I always sear my roasts. It locks in the juices and seasonings and gives you a crispy crust you don’t normally get with a pressure cooker. I know it’s an extra step, but so worth it! The sauté setting on the Instant Pot makes this step easy peasy.
Once browned, add all ingredients except for the mushrooms, carrots and celery to the Instant Pot. Set the timer for 45 minutes and walk away, go play a game with your family and let the Instant Pot take care of the rest!!
When times up, allow for a natural release. Doesn’t that look delicious? Give it a quick stir and then add the rest of the veggies.
Set the table dinner will be ready in under 20 minutes!
Voila just like that dinner is served!! My mouth is watering as I type this. Look how delicious those veggies look! The fresh herbs take the flavor to the next level.
Remove the roast and veggies from the Instant Pot and layer on a platter. Reserve the remaining broth for the gravy, which can also be whipped up directly in the Instant Pot on the sauté setting. Seriously is there anything it can’t do?
Pour the gravy over the beef and veggies and serve immediately! Enjoy!
Best Ever Instant Pot Sunday Roast
- 3-4 pound chuck roast
- 1 tbsp olive oil
- 4 cups 365 organic beef broth
- 1/3-1/2 cup red cooking wine or additional beef stock if preferred
- 2 tbsp better than bouillon beef base
- 1 tbsp 365 organic worcestershire sauce
- 2 sprigs fresh rosemary
- 1 tsp fresh sage
- 1 tsp fresh thyme
- 1 clove garlic minced
- 3 bay leaves
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 lb baby red potatoes
- 1 large onion quartered
- 1 lb large baby carrots
- 1 lb whole mushrooms stems trimmed
- 6 stalks of celery cut into large chunks
- 1/4 cup cold water
- 2 tbsp corn starch
Turn on your instant pot and set it to the "saute" setting. Add oil.
In a small bowl stir together salt, pepper and garlic powder. Generously rub mixture all over the roast to coat all sides.
Using tongs place roast in the pot. Allow to brown for 3-4 minutes until well-seared. Use tongs to turn the roast onto the other side for 3-4 minutes, repeating until all sides and edges are browned.
Remove roast from the pot and add broth, wine, bouillon and worcestershire. Deglaze the pot by scraping the bottom. Add roast back to pot.
Switch instant pot to "manual pressure" on high and set to 45 minutes. Add potatoes, onions, rosemary, sage, thyme, garlic and bay leaves to pot. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
When the cooking time is up, do a natural release for at least 10 minutes (don't touch the valve for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the remaining steam to vent.
Add carrots, mushrooms and celery to pot. Set timer for an additional 10 minutes. Place lid back on the pot and turn to locked position. Make sure the vent is set to the sealed position. Release steam manually when done.
Transfer the roast, potatoes, onions, carrots, mushrooms and celery to a platter and shred the roast into chunks. Use a mesh strainer to remove any bits from the broth in the pot. Set instant pot to "sauté" setting. Whisk together the water and corn starch until smooth. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
You could also cook in a crockpot 6-8 hours depending on the size, on low.
Just a note that the linked instant pot is not the one you have with the “manual” option. I purchased the one from the link and don’t have a clue how to follow your recipes as there isn’t a manual button. 😕
Roast turned out great still, however, took muck longer to cook.
Yes the new IP now have a “pressure cook” button which should work just the same! Xo
How would you adjust this for the crockpot?
I would do 6-8 hours (depending on the size) on low!
Hi – do you add all the vegetables at the same time for the slow cooker (6-8hrs), or add muchrooms last hour or two?
The carrots, mushrooms and celery are added last!