Your New Favorite Pot Roast

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.

Pot Roast with Carrots on plate with Gravy Being Poured Over

Prep Time: 10  minutes

Cook Time: 90 minutes

Servings: 8

By: Party In An Instant Pot Cookbook



3 pounds beef chuck roast

Kosher salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 medium onion chopped

3 garlic cloves minced

2 teaspoons freshly chopped rosemary

1 teaspoon freshly chopped thyme

3 tablespoons tomato paste

2 tablespoons all-purpose flour

1/2 cup red wine

3 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1 pound baby potatoes halved

4 medium carrots peeled and sliced on the bias



  1.  Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
  2.  When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
  3. Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
  4. Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
  5. Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
  6. Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
  7.  Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
  8. Slice roast against grain.