Sunday dinner just got better with this instant pot traditional pot roast. Slow cooked with fresh herbs this delicious pot roast will be a family favorite. The cut of beef most widely used is the boneless chuck roast (probably the best cut of meat) because of its marbled fat content makes for a tender roast. You may choose some more tough cuts of meat such as a London broil or round roast. Because of the 65 minute cooking time you’ll still end up with perfect results. Whatever your personal preference may be, you’ll still have that classic pot roast with great flavor.
Use the remaining cooking liquid as a flavorful gravy. Serve this comfort food classic with mashed potatoes with the cooked vegetables.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
This article contains affiliate links.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3-4 lbs. beef chuck roast, trimmed
- Sea salt & black pepper, to taste
- 4 cups beef broth, preferably organic, divided
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder, unsweetened 8 oz. thick-cut bacon, diced
- 1½ teaspoons garlic powder
- ½ small red onion, diced
- 3 large carrots, diced or baby carrots
- 1 lbs. multi-colored fingerling or baby potatoes (or red potatoes), halved
- 1 lbs. green beans, trimmed
- 3 tablespoons fresh parsley leaves, chopped (optional)
Equipment
- Instant pot
- Cutting board and knife
- Platter
Instructions
- Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.
- Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter. Set aside.
- Deglaze Instant Pot® inner pot by adding the beef stock and gently scraping the bottom of the pot with a rubber spatula or wooden spoon to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
- Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
- When cook time is complete, allow the natural pressure release for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.
- Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
- Carefully remove lid and transfer roast and vegetables to a serving platter. Serve immediately garnished with fresh parsley leaves, if desired. Enjoy!
Cooking Tips
- Prep the onions, carrots, potatoes, and green beans after the roast starts cooking.
Storage Instructions
Store the leftover beef roast in an airtight container and refrigerate for up to 4 days.
You May Also Like
Bragging Rights
We would love to see what you did with this recipe!
Comment below or share your photo @flavorportal / #flavorportal
Instant Pot Traditional Pot Roast
Sunday dinner just got better with this instant pot traditional pot roast. Slow cooked with fresh herbs this delicious pot roast will be a family favorite. The cut of beef most widely used is the boneless chuck roast (probably the best cut of meat) because of its marbled fat content makes for a tender roast. You may choose some more tough cuts of meat such as a London broil or round roast. Because of the 65 minute cooking time you'll still end up with perfect results. Whatever your personal preference may be, you'll still have that classic pot roast with great flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3-4 lbs. beef chuck roast, trimmed
- Sea salt & black pepper, to taste
- 4 cups beef broth, preferably organic, divided
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder, unsweetened 8 oz. thick-cut bacon, diced
- 1½ teaspoons garlic powder
- ½ small red onion, diced
- 3 large carrots, diced or baby carrots
- 1 lbs. multi-colored fingerling or baby potatoes (or red potatoes), halved
- 1 lbs. green beans, trimmed
- 3 tablespoons fresh parsley leaves, chopped (optional)
Instructions
- Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.
- Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter. Set aside.
- Deglaze Instant Pot® inner pot by adding the beef stock and gently scraping the bottom of the pot with a rubber spatula or wooden spoon to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
- Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
- When cook time is complete, allow the natural pressure release for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.
- Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
- Carefully remove lid and transfer roast and vegetables to a serving platter. Serve immediately garnished with fresh parsley leaves, if desired. Enjoy!
Notes
- Prep the onions, carrots, potatoes, and green beans after the roast starts cooking.