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.

Cuisine

American, Modern

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook, Sauté

Keywords

1-2 hours, 8 servings, all-purpose flour, american, baby potatoes, beef chuck roast, contributed, cook 90 min, Delish, easy, extra-virgin olive oil, freshly chopped rosemary, freshly chopped thyme, freshly ground black pepper, garlic cloves, instant pot beef roast recipe, instant pot recipes, kosher salt, low-sodium beef broth, main course, medium carrots, medium onion, modern, prep 10 min, pressure cook, red wine, rosemary, sauté, tomato paste, worcestershire sauce

Prep Time

10 min

Cook Time

90 min

Servings

8 servings

Ingredients

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

Instructions

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.