Instant Pot Pot Roast

Source: https://www.thecookierookie.com/instant-pot-classic-pot-roast/ Serves 4 · Prep 15 min · Cook 1 hr 20 min

❄️ FREEZE STAGE: Fully cooked

Freeze at: After cooking. Cool leftovers (roast, vegetables, gravy) to room temperature.

How: Freezer-safe containers, up to 2 months. Store gravy separately if you like.

Reheat: Thaw overnight in the fridge, then reheat in microwave, oven, or stovetop.

Ingredients

For the roast

3 lb chuck roast
1 tsp kosher salt
½ tsp black pepper
1 tsp smoky or sweet paprika
2 tbsp canola oil
2 tbsp butter
1 large sweet yellow onion, peeled & quartered
3 large carrots, cut into 2-inch pieces
2 garlic cloves, peeled & halved
1 cup low-sodium beef or chicken broth
1 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme

Optional root-vegetable side

1 lb baby Dutch yellow or baby red potatoes
3 large carrots, washed
1 large sweet yellow onion, peeled & quartered

Method

Set Instant Pot to Sauté.
Season both sides of roast with salt, pepper, paprika; set aside.
Add oil and butter. When shimmering, sear roast 3–4 min per side until golden. Transfer to a plate.
Add quartered onion and carrots; cook 3–4 min until caramelized. Add garlic; sear 30 sec.
Slowly pour in broth, scraping to deglaze.
Place the trivet over the broth.
Set Pressure Cook (Manual) HIGH: 35–40 min if adding root veg later, or 55 min if not.
Place roast on the trivet; top with rosemary and thyme.
Pour in wine, lock lid, set vent to SEALING.
If adding root veg: after the first cycle, quick-release, add potatoes/carrots/onion around the roast, replace lid, Pressure Cook HIGH 15–20 min, then natural release.
Transfer roast and veg to a platter; discard herb sprigs; cover with foil.
Set back to Sauté.
For gravy, immersion-blend the liquid and veg until smooth; season; simmer 3–5 min to thicken.
Trim excess fat from roast; divide into chunks.
Serve with hot gravy. ← Cool and freeze here if make-ahead.

Storage (from source)

Fridge: airtight, up to 4 days.
Freezer: see freeze box above.