Instant Pot Pot Roast (75 Minutes, Fork-Tender)

Method · 10 steps

1. 1

   Pat chuck roast very dry and season generously all over with salt and pepper. Let it sit 10 minutes while you prep.

2. 2

   Set Instant Pot to SAUTE (high). Add olive oil. Once shimmering, sear the roast 4 minutes per side (top, bottom, and the two long sides — 16 minutes total) until deeply browned. Transfer to a plate.

3. 3

   Add onion to the pot. Saute 4 minutes until softened. Add garlic and cook 30 seconds.

4. 4

   Stir in tomato paste and cook 1 minute until it darkens.

5. 5

   Pour in red wine and scrape every brown bit off the bottom with a wooden spoon — this deglaze is the single most important step to avoid BURN errors.

6. 6

   Let wine reduce 2 minutes. Add beef broth, Worcestershire, rosemary, thyme, and bay leaves.

7. 7

   Return the roast and any juices to the pot. Cancel saute. Lock the lid, set valve to SEALING. Cook on HIGH PRESSURE for 60 minutes. Total time is about 75 minutes including pressurize.

8. 8

   When cook time ends, let pressure NATURALLY RELEASE for 15 minutes, then quick release any remaining pressure.

9. 9

   Open the lid. Add potatoes and carrots around the roast. Lock the lid again and cook on HIGH PRESSURE for 5 minutes, then QUICK RELEASE.

10. 10

    Transfer roast and vegetables to a platter, tent with foil. Discard herb stems and bay leaves. Set pot to SAUTE (high), bring to a boil, whisk in cornstarch slurry, and simmer 2 minutes until thickened into a gravy. Slice or shred the roast and spoon gravy over everything.