Introduction
For comfort food that’s quick and easy to prepare, this Instant Pot Pot Roast is unbeatable. Tender beef roast cooked to perfection in a rich garlic herb gravy, this dish is perfect for a hearty dinner that satisfies every time.
Detailed Ingredients with Measures
1.5 kg beef chuck roast
30 ml olive oil
500 ml beef broth
200 ml red wine
3 cloves garlic, minced
200 g baby carrots
400 g baby potatoes, halved
150 g onions, quartered
3 sprigs fresh thyme
2 sprigs fresh rosemary
60 g tomato paste
30 ml Worcestershire sauce
30 g cornstarch
60 ml cold water
Salt and pepper to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 80 minutes
Total Time: 95 minutes
Yield: 6 servings
Detailed Directions and Instructions
Season the Roast
Generously season the beef chuck roast with salt and pepper on all sides, ensuring that the flavors penetrate the meat.
Sear the Roast
Set your Instant Pot to sauté mode and add the olive oil. Once hot, add the seasoned roast and sear it on all sides until nicely browned. This step enhances the flavor and creates a beautiful crust. Once browned, carefully remove the roast and set it aside.
Sauté Garlic
Add the minced garlic to the pot and sauté for about 1 minute until fragrant, allowing the garlic’s aroma to fill the kitchen.
Deglaze the Pot
Stir in the tomato paste and Worcestershire sauce, followed by the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating all the delicious flavors into the sauce.
Add Ingredients Back
Return the roast to the Instant Pot and pour in the beef broth. Add the baby carrots, halved baby potatoes, and quartered onions, then nestle the sprigs of thyme and rosemary around the vegetables.
Pressure Cook the Roast
Seal the Instant Pot lid and set it to pressure cook on high for 60 minutes. The roast will cook tenderly in the steam, soaking up all the savory flavors.
Release the Pressure
Once the cooking time is up, let the pressure release naturally for 15 minutes. Afterward, perform a quick release to let out any remaining steam before carefully opening the lid.
Remove and Set Aside
Gently remove the roast and vegetables from the pot, placing them on a serving platter while you prepare the gravy.
Thicken the Gravy
Switch the Instant Pot back to sauté mode. In a small bowl, mix the cornstarch with cold water to create a slurry. Stir this mixture into the pot to thicken the gravy, allowing it to simmer for about 2-3 minutes until it reaches your desired consistency.
Serve and Enjoy
Spoon the thickened garlic herb gravy over the pot roast and vegetables on the platter. This hearty dish is perfect for a cozy dinner, ready to be savored.
Notes
Choosing the Right Cut
A beef chuck roast is ideal for this recipe due to its marbling, which provides moisture and flavor during cooking.
Red Wine Options
Use a dry red wine for optimal flavor; options like Cabernet Sauvignon or Merlot work well, but feel free to substitute with more beef broth if you prefer not to use wine.
Vegetable Variations
Feel free to add other vegetables such as celery or peas for a variety of textures and flavors.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Freezing Tips
This pot roast freezes well. Wrap it tightly in foil or use freezer bags; it can be kept for up to 3 months.
Adjusting Seasoning
Taste the gravy before serving and adjust the seasoning as needed with salt and pepper for an extra flavor boost.
Cook Techniques
Searing
Searing the beef roast in olive oil creates a flavorful crust. It adds depth to the dish and enhances the overall flavor of the pot roast.
Pressure Cooking
Using the pressure cooking function allows the tough beef chuck roast to become tender in a shorter amount of time, typically just an hour, while retaining its juices and flavor.
Natural Pressure Release
Allowing the pressure to release naturally for 15 minutes after cooking helps to maintain the moisture of the meat, resulting in a more tender final product.
Gravy Thickening
Creating a cornstarch slurry and adding it to the liquid in the Instant Pot thickens the garlic herb gravy, providing a rich and velvety sauce to accompany the roast.
FAQ
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts such as brisket or round, but the cooking time may vary. Ensure the cut is suitable for slow cooking to achieve tenderness.
Is it necessary to use red wine in the recipe?
While the red wine adds depth to the flavor, you can substitute it with an equal amount of beef broth or omit it entirely if preferred.
How do I store leftover pot roast?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pot roast can also be frozen for up to 3 months.
Can I prepare this recipe ahead of time?
Yes, you can season the roast and chop the vegetables ahead of time, making it easier to assemble the dish when you are ready to cook.
What can I serve with pot roast?
Pot roast pairs well with mashed potatoes, rice, or crusty bread, and is often accompanied by a side of green vegetables for a complete meal.
Conclusion
The Instant Pot Pot Roast with Garlic Herb Gravy is a delightful and effortless way to enjoy a comforting meal. With its tender beef and rich flavors, this dish not only warms the heart but also makes meal preparation a breeze. Whether it’s for a family gathering or a cozy dinner for two, this pot roast is sure to impress.
Classic Mashed Potatoes
Serve creamy mashed potatoes on the side to soak up the delicious garlic herb gravy.
Steamed Green Beans
Add freshness to your meal with steamed green beans, seasoned with a dash of salt and lemon.
Roasted Brussels Sprouts
For a crunchy texture, try roasting Brussels sprouts tossed in olive oil, salt, and pepper until crispy.
Cauliflower Gratin
A cheesy cauliflower gratin pairs beautifully with pot roast, offering a rich, savory flavor.
Homemade Dinner Rolls
Light and fluffy homemade dinner rolls are perfect for mopping up gravy and adding to the comfort.
Classic Coleslaw
A refreshing coleslaw balances the richness of pot roast, providing a crisp, tangy contrast.
Beef Stroganoff
Transform leftovers into a hearty beef stroganoff served over egg noodles for a second delightful meal.
Beef and Vegetable Stew
Make a warming stew by combining leftover roast with additional vegetables and broth for a filling dish.
{Your Favorite Wine or Beverage}
Complement your meal with a glass of full-bodied red wine or your favorite beverage to enhance the dining experience.
Instant Pot Pot Roast
Ingredients
Method
- Generously season the beef chuck roast with salt and pepper on all sides.
- Set your Instant Pot to sauté mode and add the olive oil. Once hot, add the seasoned roast and sear it on all sides until nicely browned. Remove and set aside.
- Add minced garlic to the pot and sauté for about 1 minute until fragrant.
- Stir in the tomato paste and Worcestershire sauce, followed by the red wine. Scrape up any browned bits from the bottom of the pot.
- Return the roast to the pot, pour in the beef broth, and add the baby carrots, halved baby potatoes, and quartered onions. Nestle the sprigs of thyme and rosemary around the vegetables.
- Seal the Instant Pot lid and set it to pressure cook on high for 60 minutes.
- Once the cooking time is up, let the pressure release naturally for 15 minutes before performing a quick release.
- Gently remove the roast and vegetables from the pot and place them on a serving platter.
- Switch the Instant Pot back to sauté mode. Mix cornstarch with cold water to create a slurry. Stir into the pot to thicken the gravy, simmering for 2-3 minutes.
- Spoon the thickened gravy over the pot roast and vegetables on the platter.
