Instant Pot Pot Roast: Tender, Juicy, and Easy

Pot roast. Just the name conjures up images of cozy winter evenings, hearty meals shared with loved ones, and the comforting aroma of slow-cooked beef filling the house. But let’s be honest, the traditional method – hours of simmering on the stovetop – isn’t always the most convenient, especially for a busy weeknight. That's where my trusty instant pot comes in, a kitchen hero that transforms this classic dish into a weeknight wonder.

I’ve been a convert to the world of pressure cooking for years now, and let me tell you, this is one of the best ways to make pot roast. The Instant Pot takes all the guesswork out of cooking a perfect pot roast. It delivers that melt-in-your-mouth tenderness and rich, flavorful gravy with minimal effort. And the best part? It's done in a fraction of the time! No more standing over a hot stove for hours on end.

Today, I’m going to walk you through my foolproof Instant Pot pot roast recipe, sharing all my tips and tricks for achieving that perfect, restaurant-worthy result. Grab your Instant Pot, a juicy chuck roast, and let’s get cooking!

Part 1: The Meat of the Matter

choosing the right cut

The key to a fantastic pot roast lies in selecting the right cut of beef. For a classic, melt-in-your-mouth experience, chuck roast is my go-to. It's known for its marbling, which translates to juicy and flavorful results. Think of marbling as the fat that's interwoven throughout the meat – it's like a built-in moisture boost!

If you're looking for a bit more intense flavor, rump roast or even brisket can be fantastic options. They’re often considered "tougher" cuts but with the help of the Instant Pot, they’ll become incredibly tender and flavorful.

When choosing your roast, pay attention to the marbling. You want a piece with a good amount of fat streaks running through it. Avoid those that are overly lean – they can end up dry and tough.

Preparing the Roast

Once you've got your chosen roast, it's time to prep it. The first step is a quick pat down with paper towels to remove any excess moisture. This simple step ensures the roast browns nicely in the Instant Pot instead of steaming. Next comes the seasoning – generously sprinkle it with salt and pepper. I often use a blend of dried thyme, rosemary, and oregano, but you can get creative with your own favorite herb combinations.

Now, for a secret weapon: a good sear. Before you pop the roast into the Instant Pot, give it a quick sear on all sides in a hot skillet. This creates a beautiful crust and adds a lovely depth of flavor to your final dish. Just a few minutes per side is all you need.

Part 2: Assembling the Flavor

Building the Base

The magic of pot roast lies not only in the beef itself but also in the delicious broth it simmers in. To create a truly flavorful base for your Instant Pot pot roast, start with a combination of broth and wine. I use beef broth and a dry red wine – a Cabernet Sauvignon or Merlot works well. This adds a lovely depth of flavor to the dish, and the wine also helps to tenderize the meat.

Adding the Aromatics

Now it's time to build your flavor profile! A medley of aromatic vegetables adds richness and depth to the broth. My go-to trio is carrots, celery, and onions, but feel free to get creative. You can also add garlic, a bay leaf, or even a few sprigs of fresh herbs. Let your imagination run wild!

Tip: If you're really short on time, you can use a pre-made vegetable broth or even just plain water. But trust me, the time spent chopping those vegetables is worth it! The extra flavor is undeniable.

Part 3: Instant Pot Magic

Pressure Cooking the Roast

Now comes the fun part: the Instant Pot! Once you've prepped your roast and assembled your flavorful base, transfer it all to the Instant Pot. Make sure the roast is nestled comfortably in the broth and vegetables. Secure the lid, ensuring the valve is set to "sealing," and set the Instant Pot to manual mode.

For a 3-4 pound roast, I typically cook on high pressure for about 90 minutes. Adjust the cooking time based on the size and thickness of your roast. Remember, it's always better to err on the side of slightly longer cooking time to ensure a perfectly tender roast. You can always check for doneness by inserting a meat thermometer – it should read 190°F (88°C) for a perfectly tender roast.

The Crucial Natural Release

After the cooking time is up, let the pressure release naturally for about 15 minutes. This allows the roast to further tenderize and ensures that the meat is juicy and flavorful.

The natural release is crucial for achieving that melt-in-your-mouth tenderness, so don't skip this step! I know it can be tempting to release the pressure quickly, but trust me, a little patience is key to a perfect result.

Part 4: Finishing Touches

Making the Gravy

Once the pressure has released, carefully remove the roast from the Instant Pot and set it aside. You're going to want to use a slotted spoon to remove the roast to avoid transferring any excess liquid. This broth, now infused with the flavors of your roast and vegetables, is about to be transformed into a delicious gravy.

To thicken the broth, I use a cornstarch slurry. Simply whisk together a few tablespoons of cornstarch with a little bit of cold water until smooth, then stir it into the broth. Bring the broth to a simmer, stirring constantly, and let it thicken. The consistency should be similar to a light cream sauce.

I like to add a splash of red wine vinegar to my gravy for a bit of extra tanginess. It really elevates the flavor and adds a delightful complexity to the dish. Season the gravy to taste with salt and pepper, and you're good to go!

Serving Time

Slice the roast against the grain into generous portions. This cuts across the muscle fibers, making the meat easier to chew and more tender. Arrange the meat on a platter, spooning the delicious gravy over the top. Serve it with your favorite sides – mashed potatoes, roasted vegetables, or a simple green salad are all perfect accompaniments.

Enjoy the warm, comforting feeling of a perfectly cooked Instant Pot pot roast, knowing you've created a delicious and satisfying meal with minimal effort.

Part 5: Flavor Variations

Spice It Up

For a bit of a kick, add a teaspoon or two of chili powder or paprika to the seasoning blend before searing the roast. You can even use a smoked paprika for a deeper, smoky flavor. If you like things extra spicy, a few dashes of hot sauce added to the gravy wouldn't hurt either!

Herbs and Spices Galore

The beauty of pot roast is that it's incredibly versatile. You can experiment with a wide range of herbs and spices to create your own unique flavor combinations. Try adding a few sprigs of fresh thyme, rosemary, or oregano to the pot. A touch of garlic powder or onion powder can also add a lovely depth of flavor.

For a more Asian-inspired twist, try adding a tablespoon of soy sauce and a teaspoon of ginger to the broth.

Sweet and Savory

If you enjoy sweet and savory flavors, try adding a tablespoon of brown sugar to the broth. This creates a caramelized sauce that pairs beautifully with the beef.

Another option is to add a few tablespoons of honey or maple syrup to the broth. This creates a delicate sweetness that complements the rich and savory flavors of the pot roast.

Part 6: Mastering the Instant Pot

Choosing the Right Instant Pot

Not all Instant Pots are created equal. If you're serious about pot roast, I recommend investing in a larger model, at least 6 quarts. This will give you ample room for the roast and the broth, and it's also great for making larger portions for leftovers.

Consider a model with a saute function. This feature lets you brown the roast directly in the Instant Pot, which can be helpful if you don't have a separate skillet.

Tips and Tricks

Here are some tips for mastering the Instant Pot:

1. Don't overcrowd the Instant Pot. Make sure you have enough space for the roast to cook evenly and for the broth to circulate.
2. Use the right amount of liquid. Too little liquid and the roast could dry out, too much and it could result in a watery broth. Aim for a level that comes about halfway up the side of the roast.
3. Deglaze the pot after cooking. Scrape up any browned bits from the bottom of the pot, adding a splash of wine or broth to loosen them. This adds extra flavor to the gravy.
4. Keep a close eye on the cooking time. Adjust it based on the size and thickness of your roast.
5. Always allow the pressure to release naturally before opening the lid. This ensures that the roast is properly cooked and prevents steam burns.

Part 7: Leftover Bliss

Pot roast is one of those dishes that tastes even better the next day. The flavors meld together overnight, creating a truly delicious experience.

Here are some ideas for what to do with your leftover pot roast:

1. Make pot roast sandwiches. Slice the roast thin and layer it on toasted bread with a generous amount of gravy.
2. Add it to soup or stew. Shred the leftover roast and stir it into your favorite soup or stew recipe.
3. Create a pot roast hash. Dice up the leftover roast and sauté it with onions, peppers, and potatoes. Top it with a fried egg for a hearty and delicious meal.
4. Use it in tacos or burritos. Shred the leftover roast and add it to your favorite taco or burrito fillings.
5. Make a pot roast salad. Slice the leftover roast thinly, toss it with your favorite salad greens, and top it with a drizzle of the leftover gravy.

Part 8: Beyond the Basics

Adding Vegetables

While carrots, celery, and onions are traditional additions to pot roast, don't be afraid to experiment with other vegetables.

Potatoes: Add some diced potatoes to the pot along with the roast. They'll cook perfectly tender in the broth.

Root vegetables: Beets, turnips, and parsnips are all delicious additions to pot roast. They add a lovely sweetness and earthiness to the dish.

Greens: Add a handful of leafy greens, such as kale or spinach, in the last few minutes of cooking. They'll wilt down and add a touch of freshness to the dish.

Adding Flavor Boosters

Want to add a touch of something extra? Try these flavor boosters:

Mustard: A tablespoon of Dijon mustard adds a tangy kick to the broth.

Worcestershire sauce: A teaspoon of Worcestershire sauce adds a savory umami flavor.

Tomato paste: A tablespoon of tomato paste adds a touch of sweetness and acidity to the broth.

Dried mushrooms: Add a handful of dried mushrooms to the broth for a deeper, more complex flavor.

Coffee grounds: Yes, you read that right! A tablespoon of coffee grounds can add a surprising depth of flavor to your pot roast. It’s a bit of a secret ingredient that will take your dish to the next level.

FAQs

Here are some frequently asked questions about making Instant Pot pot roast:

1. Can I use frozen pot roast?

It's best to use fresh pot roast, but if you have frozen roast on hand, you can thaw it overnight in the refrigerator. Just make sure to pat it dry before searing.

2. What if the roast is not fully tender?

If the roast is not fully tender after the initial pressure cooking, you can add a bit more liquid and cook for an additional 10-15 minutes. Just be sure to release the pressure naturally before opening the lid.

3. Can I use a different type of wine?

You can use any type of dry red wine, but Cabernet Sauvignon and Merlot are good choices. You can also use a dry white wine, but it will result in a slightly different flavor profile.

4. Can I make pot roast in a slow cooker?

Yes, you can absolutely make pot roast in a slow cooker. Just follow the same instructions, but cook on low for 6-8 hours or on high for 3-4 hours.

5. How long can I store leftover pot roast?

Leftover pot roast can be stored in the refrigerator for up to 4 days. Be sure to refrigerate it in an airtight container.

With a little effort and the help of your Instant Pot, you can enjoy the comfort and satisfaction of a perfectly cooked pot roast any day of the week. Happy cooking!