top of page

"Instant" Pot Roast

This Pot Roast is full of flavor, moist, and tender. It gets a dry rub of seasonings and is cooked with carrots, celery, tomatoes, and wine. Thanks to the Instant Pot this yummy meal is now possible any night of the week. It's a real winner!

"Instant" Pot Roast:

3 1/2 pound chuck roast

1 tablespoon grapeseed oil

1 carrot, diced

1 stalk of celery, diced

1 onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1/2 cup white wine or dry vermouth

1 cup beef broth

3 sprigs fresh thyme

Kosher salt


Dry Rub:

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon smoked paprika

1/4 teaspoon thyme

You will also need an Instant Pot.

I have a 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.

Time-Saving Tips: The dry rub can be prepared ahead of time. The Pot Roast can be cooked ahead of time and eaten the next day.

Let's see what we need.

We're ready to cook.

Combine the spices for the rub. Coat the meat with all of it making sure to coat all sides.

Set pot to 25 minutes on saute. Once it is ready add the oil. It will take a few minutes to brown the meat on all sides. Don't skimp on this step because browned meat always tastes better than non-browned.

Once the meat is browned remove it from the pot. Add another tablespoon of oil and the carrots, onions, and celery. Continue cooking on saute for 3 minutes and then stir in the garlic. Add the wine and paste; simmer 2 minutes and add the broth. Bring it to a simmer.

Once the liquid is simmering cancel the saute setting. Place the meat on a trivet or rack and transfer to the pot. Set for 1 hour on High Pressure. Once cooked, let the pot naturally release for 15 minutes and then proceed with a manual release. Then transfer the meat to a platter and remove the trivet.

I prefer that the meat does not fall apart and that I am able to serve slices of meat. If you prefer the meat to be falling apart just add another 5-7 minutes to the cooking.

While the meat is resting it is good to reduce the sauce so it thickens. Set the pot to saute for 8 minutes and reduce the liquid. Once the cooking time has finished you can turn off the pot.

It's ready! It looks so delicious and tastes even better. I like to serve this with roasted vegetables. Be sure to cut the meat across the grain and serve with the gravy.



bottom of page