Instant Pot Pot Roast Recipe
This Instant Pot pot roast and potatoes recipe is a wonderful way of getting a traditional Sunday roast on the table conveniently and with delicious results. Beef shoulder roast cooks in a red wine sauce with baby potatoes and carrots to make up a full meal with minimal effort. The results will be something that you will want to put on repeat for you and your family.
Ingredients
- 3-5 pound beef shoulder roast chuck roast
- salt and black pepper
- 1-1/2 tablespoons olive oil divided
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste or 1/4 cup roasted red pepper paste - 1 roasted bell pepper, blended
- 1/2 cup cooking red wine
- 3 cups beef stock
- 1 tbsp Worcestershire sauce or soy sauce, liquid aminos
- 1 tsp Italian seasoning or mix of rosemary, thyme, parsley, oregano
- 2 bay leaves
- 1-1/2 pounds baby potatoes
- 4 carrots sliced
- 2 tablespoons corn or tapioca starch
Instructions
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Cut the meat into 3-6 even pieces. Season the meat chunks with salt and pepper. Press the Sauté button in your pressure cooker. Once hot, add 1/2 tablespoon oil. Brown the roast pieces from all sides. Work in 2 batches adding another 1/2 tablespoon of oil before the second addition.
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Remove the meat from pot. Add the last 1/2 tablespoon of oil and sauté the chopped onion. Once translucent, add the minced garlic and cook until fragrant (1 minute). Then stir in the tomato paste (or roasted red pepper paste). Deglaze with the wine and scrape up any brown bits from the bottom of the pot.
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Stir in beef broth, Worcestershire sauce, Italian seasoning, and bay leaves. Return the meat to the cooking liquid. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 60 minutes (3lbs) to 80 minutes (5lbs). Pot will take about 15 minutes to pressurize before timer starts counting down.
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When the cook time is up, let the pressure release naturally for 10 minutes before quick releasing the remaining pressure. Alternatively, do a staggered quick release: Repeatedly turn the valve to venting in short bursts. Return to sealing position as soon as you notice cooking liquids escaping with the steam. Repeat until all pressure is released.
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While meat pressure cooks, you can roast the potatoes & carrots tossed in oil and S+P for 40 minutes at 425°F.
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Alternatively, add the potatoes and carrots to the pressure cooker after the first cycle. Close the lid again and pressure cook another 10 minutes. (10 mins to pressurize). Do another staggered pressure release, or let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
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After pressure cooking, remove the meat and veggies to a serving platter. Pull the meat apart with 2 forks.
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To thicken up the cooking liquids, press the Sauté button in the pressure cooker. Dissolve the starch in 2 TB cold water. Whisk the slurry into the cooking liquid. Let it simmer while stirring until thickened.
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Pour the gravy over meat and vegetables and serve.
Recipe Video
Recipe Notes
If there is leftover meat after finishing the potatoes and carrots, we like to serve the leftover shredded roast meat over fresh steamed rice or make it into sandwiches.