Seeing as the thing I primarily cook in is called an Instant Pot (duh), I figured it was about time I honored its name and cooked one of the greatest things it can possibly transform: A POT ROAST! (Besides, I cannot tell you how many of my readers requested this recipe).
Now I’ve gotta tell you folks, this isn’t just any pot roast. This is the KING (or QUEEN) of pot roasts! Seriously. Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that’s going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot!
Oh, and IT’S SUPER EASY TO MAKE! But hey, don’t take my word for it – let the photos and video speak for themselves!
Here’s How I Made It!:
Begin with a couple of yellow onions…
…and slice ’em up longways into thick-ish wedges like this.
Now take a chuck or rump roast (a good marbled cut) and set it on the counter.
It’s time to make our amazing seasonings. Mix together some kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder…
…and then lay it on a plate…
…so that we can easily rub the entire roast in it…
…making sure all the edges are fully coated in the seasonings.
Now let’s go to the Instant Pot and add in some olive oil…
…and give it some heat for a few moments.
Place the roast in the heated oil in the pot and sear it for about a minute on one side…
..and then flip it over so both sides get some searing love.
When done searing, transfer to a plate and set aside for the time being.
Now back to the pot. You’ll see it will likely be a bit caked with lots of the seasonings stuck on the bottom from the searing of the meat. We want to change that.
So we’ll add in a little butter…
…and use a wooden or plastic mixing spoon to deglaze/scrape the entire bottom of the pot to get as much as the seasoning remnants up as possible. Some will still want to stay on and that’s fine because…
…we’re going to add in our onions.
Once the onions are in the pot, they will release water and the deglazing will become even easier (so continue scraping the bottom of the pot while cooking the onions).
After a few moments of stirring the onions and deglazing, add in some sliced garlic…
…and some Worcestershire sauce.
And allow to cook for a few moments as you continue deglazing. By now, all the previous spice remnants should have pretty much gotten up from the bottom of the pot which is good because we really want the bottom of the pot to be as smooth as possible.
Now place the trivet (that came with your Instant Pot) on top of the onions, with the handles facing up…
..and place the roast on top of the trivet, fatty side-up (this will allow the juices from the fat to coarse through the meat as it cooks).
Top it off with some big, beautiful, sliced Portobello mushrooms.
Than take some beef broth and pour it over everything in the pot…
…as well as a good, dry red wine (the kind you would drink. No cooking wine here).
And what’s a pot roast without some baby potatoes?! For an amazing tip to have the potatoes retain their texture and form while ALSO remaining perfect to the bite. Instead of placing them directly in the pot…
…wrap them in foil! (Do this securely)
And then take some baby carrots…
…and so the same thing.
Place each set of wrapped veggies on top of everything in the pot and make it fit…
…so it looks like this when done. (Note: I did this in a 6qt using a 3 lb roast and everything fit PERFECTLY. SO if you have an 8qt, you can use and even larger roast). Secure the lid and cook at high pressure for a little while.
When done, remove the foil pouches with tongs and set aside.
And then remove the trivet with the roast on it (aren’t you glad you had those handles up so you can do this easily?)…
…and then flip it on top of a cutting board…
…and allow that beautiful roast to cool for a few as we focus on perfecting that unbeatable sauce. Give the Instant Pot some heat again so that the sauce begins to bubble.
To thicken the sauce, create a cornstarch slurry by adding equal parts cornstarch…
…and then mixing together until nice and smooth.
Open the foiled potatoes…
…and dump them in the pot.
Let them simmer in the sauce as it bubbles for a minute.
Now we’ll add in the cornstarch slurry…
…and immediately stir the sauce which will serve as a thickening agent.
You may also add in a packet of gravy mix (any flavor of your choice but this one works very nicely)
Stir it in and after it bubbles for a minute and turn the pot off.
As the bubbles die down, you’ll see the sauce will have thickened up a bit to the perfect consistency and flavor! (I’m just letting you know, this burgundy beef sauce is going to become an addiction).
Now back to our roast.
Take a good knife and slice it up…
…into about 1/4″ thick slices (it should cut very easily).
Then, take each slice, and cut it into chunks…
…(can we just look at how beautiful and tender this roast is?)…
…and add all the sliced meat to the sauce in the pot.
Stir it up real good for a few minutes so the pot roast soaks in some of that incredible gravy/sauce…
…and then transfer to a serving bowl…
…and then to a bowl or a plate (are the drooling yet?). And there we have it – incredible pot roast, onions, mushrooms, carrots and potatoes in the one of the best sauces ever!
When you try it, you may be confused at how something so easy to make could taste this good…
…and then take off your hat…
…and feed a loved one to share the wealth. Everyone you serve this to will praise you and beg you for the recipe!
Serve with crusty Italian or French bread or over rice! Now if this ain’t some Instant Pot (Roast), I don’t know what is!
- 3-5 lb chuck or rump (bottom) roast (NOTE: 3-5 lbs is perfect to me and will easily feed 4-5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Another excellent cut of meat to use are the boneless short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED – meaning there are plenty of strands of fat visible within the meat. This makes for the most tender roast)
- 1.5 tsp of kosher salt
- 1.5 tsp of seasoned salt
- 2 tsp of black pepper
- 1/2 tbsp of dried parsley
- 1 tsp of dried thyme
- 1 tsp of of dried rosemary
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 2 tbsp of extra virgin olive oil
- 1 tbsp of salted butter
- 2 yellow onions, sliced longways into thick wedges
- 1 tbsp of sliced garlic
- 2 tbsp of Worcestershire sauce
- 6-8 oz of Portobello mushrooms, sliced
- 2 cups of beef broth
- 1 cup of a dry red wine (use one you would drink and not a red cooking wine – a Pinot Noir is great)
- 3 tbsp of cornstarch + 3 tbsp of water to form a slurry
- 1 oz packet of any beef gravy flavor (I used Au Jus but any will do)
Veggies to be wrapped in foil:
- 8-14 oz bag of baby carrots
- 1 lb of baby white potatoes (the best kind for this dish)
- Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder
- Add the olive oil to the Instant Pot (I used a 6qt) and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate
- The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
- Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
- Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the pot on top of the roast (make room for it and it should fit fine as I did this in a 6qt). This will help the potatoes and carrots retain character and texture since they won’t be directly exposed to the pressure and will be a HUGE benefit to the final results
- Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins* (see “Jeffrey Sez” section of the recipe for varying cooking times for larger roasts). When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
- Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
- Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for one minute and then turn the pot off and the sauce will become something so incredible, you may forget your name
- Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
- Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the sauce) and/or rice and my Garlic Mashed Potatoes
This is literally one of the best pot roasts I’ve ever had. Super rich in flavor and abundant in goodies. Follow this recipe to a T and I think you’ll agree.
Cooking the potatoes and carrots in separate foil pouches as opposed to being directly exposed in the pot while pressure cooking is a MAJOR tip in order to make sure they don’t turn into mush!
The sauce will be so plentiful and delicious, some may even think of this as a pot roast stew as you’ll want to lap it up with not only a spoon, but some crusty Italian or French bread!
While most recipes keep the cooking time the same if doubling recipes, roasts are an exception. Since roasts are thick cuts of meat, the time should be adjusted per pound. For this pot roast, cook at 60 minutes for 3 lbs, 70 minutes for 4 lbs and 80 minutes for 5 lbs. Allow a 15 min natural release regardless of how many pounds. But always use fresh (not frozen) meat for a pot roast if possible.
Definitely make this with my creamy Garlic Mashed Potatoes!
Want to make the most amazing tangy Mississippi Pot Roast instead? Here it is!