Ultimate Instant Pot Pot Roast Recipe for Cozy Nights

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by Mia Hanry

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The aroma of a savory Instant Pot pot roast wafting through your home is like a warm hug on a chilly day. As the meat tenderizes and the vegetables soften, you can almost hear them whispering secrets of comfort and nostalgia. savory beef tips recipe This dish isn’t just about feeding your belly; it’s about filling your heart with memories of family gatherings, laughter, and the joy of shared meals.

Pot Pot Roast Recipe
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Picture this: It’s Sunday evening, and you’re cozied up in your kitchen, pots clanging like a symphony as you prepare a feast for loved ones. The rich flavors meld together, creating an irresistible temptation that draws everyone to the dinner table. perfect cornbread dressing With each bite of that juicy pot roast, smiles widen, and conversations flourish. This dish is perfect for any occasion, whether it’s a casual weeknight dinner or an elaborate family celebration.

Why You'll Love This Recipe

  • The Instant Pot pot roast is incredibly easy to prepare, making it perfect for busy weeknights
  • Its flavor profile boasts savory richness complemented by tender vegetables
  • Visually appealing with vibrant colors, it’s sure to impress at any gathering
  • Plus, you can customize it based on what you have in your pantry!

I remember one time when I served this Instant Pot pot roast during a family reunion. The way my uncle’s eyes lit up when he took his first bite was priceless. For more inspiration, check out this Orange Sweet Rolls recipe.

Pot Pot Roast Recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

  • Beef Chuck Roast: Opt for a well-marbled cut for maximum tenderness and flavor; around 3-4 pounds works best. hearty beef stew recipe.
  • Carrots: Fresh and bright orange carrots add sweetness; cut them into thick chunks for even cooking. fresh chicken pasta salad.
  • Potatoes: Use hearty Yukon Gold or Russet potatoes for creaminess; chop them into large pieces so they don’t turn mushy.
  • Onion: A large yellow onion adds depth; slice it into rings or wedges for easy incorporation.
  • Garlic: Fresh garlic cloves infuse the dish with aromatic goodness; 4-5 cloves are ideal—feel free to add more if you love garlic!
  • Beef Broth: A good quality broth enhances flavor; low-sodium options let you control the saltiness.
  • Worcestershire Sauce: This adds a tangy depth; just a couple of tablespoons will elevate the whole dish.
  • Olive Oil: For browning the meat; extra virgin gives the best flavor.
  • Herbs (Thyme & Rosemary): Fresh herbs impart freshness; use a few sprigs for added aroma and taste.
  • Salt & Pepper: Essential for seasoning; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sear the Meat : Start by setting your Instant Pot to “Sauté” mode. Add olive oil and let it heat up until shimmering. Season the beef chuck roast generously with salt and pepper before placing it in the pot. Sear each side until browned—about 4-5 minutes per side—to lock in those juicy flavors.

Add Aromatics : Once browned, remove the meat from the pot and set aside. Toss in sliced onions and minced garlic into the remaining oil, stirring until they become fragrant and translucent—about 3 minutes.

Add Vegetables : Return the seared roast back into the pot along with carrots and potatoes. These veggies will soak up all that glorious beef flavor as they cook together!

Pour in Liquids : Carefully pour in beef broth and Worcestershire sauce over everything while scraping up any delicious brown bits stuck to the bottom of the pot—this is where all the magic happens!

Add Herbs & Pressure Cook : Place thyme and rosemary atop your ingredients before sealing the Instant Pot lid securely. Set it to “Manual” high pressure for 60 minutes—don’t worry about those sounds; it’s normal!

Naturally Release Pressure : After cooking time ends, allow pressure to release naturally for at least 15 minutes before opening carefully. Your kitchen should smell like heaven right now!

Now grab some forks because it’s time to serve! Shred that succulent meat right inside its juices or slice it beautifully against the grain—your choice! Pair this mouthwatering Instant Pot pot roast with crusty bread or fluffy rice to soak up every last drop of that luscious gravy.

This recipe not only delivers on taste but also ensures minimal effort on your part—a win-win situation!

You Must Know

  • Cooking an Instant Pot pot roast not only saves time but also yields a tender and flavorful dish
  • The aromas that fill your kitchen are simply irresistible
  • This comforting meal is perfect for cozy family dinners or impressing guests with minimal effort

Perfecting the Cooking Process

To achieve perfect results, start by searing the meat first to lock in flavors. Then, add vegetables and broth before setting your Instant Pot to pressure cook for tenderness. For more inspiration, check out this Garlic Butter Green Beans recipe.

Add Your Touch

Feel free to swap out vegetables based on what’s in your fridge. Try adding garlic powder for an extra kick or switching up the herbs for different flavor profiles.

Storing & Reheating

Store your pot roast in an airtight container in the fridge for three to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Chef's Helpful Tips

  • To avoid tough meat, use well-marbled cuts like chuck roast for maximum flavor
  • Don’t skip searing; it enhances depth of flavor immensely
  • Allow the pot roast to rest after cooking for juicy, tender slices that impress everyone

Cooking this Instant Pot pot roast reminds me of family gatherings where everyone gathered around the table, savoring every bite and laughing until our sides hurt.

FAQ

What cut of meat is best for Instant Pot pot roast?

Chuck roast works best due to its marbling and flavor.

Can I use frozen meat in my Instant Pot pot roast?

Yes, but increase cooking time by about 30 minutes for optimal results.

How do I know when my pot roast is done?

The meat should be fork-tender and easily shreddable when it’s ready.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pot Pot Roast Recipe

Instant Pot Pot Roast


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  • Author: Mia Hanry
  • Total Time: 1 hour 15 minutes
  • Yield: Serves approximately 6

Description

Indulge in the comforting flavors of this Instant Pot pot roast, where tender beef chuck meets vibrant vegetables in a savory broth. Perfect for cozy family dinners or festive gatherings, this dish is easy to prepare and delivers mouthwatering results every time. With its rich aroma and delectable taste, it’s sure to become a cherished favorite in your household.


Ingredients

Scale
  • 34 lbs beef chuck roast
  • 4 large carrots, cut into thick chunks
  • 2 lbs Yukon Gold or Russet potatoes, chopped into large pieces
  • 1 large yellow onion, sliced into rings or wedges
  • 5 cloves garlic, minced
  • 2 cups beef broth (low-sodium)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil (extra virgin)
  • Fresh thyme and rosemary sprigs
  • Salt and pepper, to taste

Instructions

  1. Set your Instant Pot to 'Sauté' mode. Heat olive oil until shimmering. Season the beef chuck roast with salt and pepper; sear each side for about 4-5 minutes until browned.
  2. Remove the roast and add sliced onions and minced garlic to the pot. Sauté until fragrant (about 3 minutes).
  3. Return the roast to the pot with carrots and potatoes. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
  4. Add thyme and rosemary on top, seal the lid, and set to 'Manual' high pressure for 60 minutes.
  5. After cooking, let pressure release naturally for at least 15 minutes before opening. Serve hot.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main
  • Method: Pressure Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 plate of pot roast (approximately 350g)
  • Calories: 490
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Protein: 36g
  • Cholesterol: 120mg

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