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Instant Pot pot roast with carrots, potatoes and gravy on a platter

Instant Pot Pot Roast

How long does an Instant Pot pot roast need? About 60 minutes at high pressure for a 3-lb chuck roast cut in two, plus a natural release. Full recipe, minutes-per-pound chart and fixes for tough beef.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

For the roast
  • 3 to 3 1/2 lb boneless beef chuck roast (1.4-1.6 kg), cut into 2 equal pieces
  • 2 1/2 tsp Diamond Crystal kosher salt (8 g), or 1 1/2 tsp Morton kosher salt
  • 1 tsp black pepper (2 g)
  • 2 tbsp vegetable or olive oil (30 ml)
For the braising liquid
  • 1 large yellow onion, cut into 8 wedges (about 8 oz / 225 g)
  • 4 garlic cloves, smashed (12 g)
  • 2 tbsp tomato paste (32 g)
  • 1/2 cup dry red wine (120 ml), or more beef broth
  • 1 1/2 cups low-sodium beef broth (360 ml)
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1 tsp dried thyme (1 g), or 4 fresh sprigs
  • 2 bay leaves
For the vegetables
  • 1 1/2 lb baby Yukon Gold potatoes (680 g), halved if larger than 1 1/2 inches
  • 4 medium carrots (about 12 oz / 340 g), peeled and cut into 2-inch pieces
  • 1/2 tsp Diamond Crystal kosher salt (1.5 g)
For the gravy
  • 3 tbsp cornstarch (24 g) whisked with 3 tbsp cold water (45 ml)
  • 2 tbsp chopped fresh parsley (8 g), to finish

Method
 

  1. Season the beef. Pat both pieces dry with paper towels and season all over with the salt and pepper. If you have time, let them sit 30 minutes at room temperature, or salt them the night before and refrigerate uncovered.
  2. Sear. Set the Instant Pot to Sauté on the highest setting and add the oil. When it shimmers, brown one piece of beef at a time, 4-5 minutes per side, until a deep brown crust forms. Move the seared beef to a plate.
  3. Cook the aromatics. Add the onion wedges and cook 3 minutes, stirring, until they start to soften. Stir in the garlic and tomato paste and cook 1 minute, until the paste darkens to brick red.
  4. Deglaze completely. Pour in the wine and scrape the bottom with a wooden spoon until no brown film is left, about 1-2 minutes. A clean bottom is your best protection against the Instant Pot burn message.
  5. Add the liquid and beef. Stir in the broth, Worcestershire, thyme and bay leaves. Nestle the beef back in with any juices from the plate; the liquid should come about a third of the way up the meat.
  6. Pressure cook. Lock the lid, set the valve to Sealing and cook at high pressure for 60 minutes (see the chart below for other sizes). The pot takes 10-15 minutes to come to pressure before the countdown starts.
  7. Release naturally. Let the pressure drop on its own for at least 15 minutes, then turn the valve to Venting to release what's left.
  8. Test for doneness. Push a fork into the thickest part and twist. The beef is ready when it pulls apart with almost no resistance. If it feels springy or tight, seal the pot again and cook 10 minutes more, with another 10-minute natural release.
  9. Rest the beef. Lift the beef onto a cutting board and tent it loosely with foil.
  10. Cook the vegetables. Add the potatoes and carrots to the liquid in the pot and sprinkle with the 1/2 tsp salt. Seal and cook at high pressure for 5 minutes, then quick release. A paring knife should slide into a potato easily.
  11. Make the gravy. Transfer the vegetables to a platter with a slotted spoon and discard the bay leaves. Skim the fat from the surface (or pour the liquid through a fat separator and back into the pot). Set to Sauté, bring the liquid to a boil, whisk in the cornstarch slurry and cook 1-2 minutes, until the gravy turns glossy and coats a spoon. Taste and add salt if needed.
  12. Serve. Slice the beef against the grain into thick slices, or break it into large chunks with two forks. Arrange it with the vegetables, spoon the gravy over and sprinkle with parsley.