Your New Favorite Pot Roast


  • 3 lbs beef chuck roast
  • kosher salt
  • freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion
  • 3 garlic cloves
  • 2 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme
  • 3 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1/2 cup red wine
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 lb baby potatoes
  • 4 medium carrots
  • Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
  • When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
  • 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.
  • Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
  • Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
  • Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
  • 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.
  • Slice roast against grain.
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