Instant Pot Pot Roast

My husband has always raved about his grandma's pot roast from when he was a kid. Viola was da bomb when it came to making the most tender and moist pot roasts. I wasn't raised in a pot roast home (queue sad little violins). We were a roast beef family, so I didn't 'get' this whole pot roast thang. Brad and I are a totally a foodie Romeo and Juliet kind of thing, right? When I heard that you actually cook the roast in a pot on the stove (I thought it was a figure of speech) I was floored. 

I have no great urge to cook meat in a pot, but I have used my Instant Pot to attempt to rival Viola's pot roast. I have made this pot roast twice now and both times it was excellent. The meat was super tender, there's enough gravy for a battalion of eaters and it's simply a delicious and easy recipe to make in just over an hour.

Oh-so-tasty, super tender beef cooked in a wonderful, rich gravy. Yah, you're going to want to dust off that Instant Pot for this recipe.

Instant Pot Pot Roast

Yield: 4 (big) servings

3.5 to 4lb beef roast (cross rib, blade or rump roasts)

Dry Rub

1 1/2 tsp sea salt

1 tsp freshly ground black pepper

1-1/2 tsp dried rosemary

1-1/2 tsp dried thyme

2 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

3 tbsp. grapeseed oil - divided (or oil of your choice)

1 small onion, finely diced

1 tbsp. garlic, minced

2 tbsp. tomato paste

1/2 cup red wine (merlot or cabernet work well)

2 cups beef broth

2 tbsp. Worcestershire sauce

1 tbsp. (or more) cornstarch

Prep and Sear Meat

Using a sharp knife, carefully cut the roast into six pieces. Remove as much of the fat as you can.

In a small bowl, combine the dry rub spices. Sprinkle spice mixture onto each piece of meat - on all sides - and press it into the meat.

You can do this next step in your Instant Pot but I prefer to sauté on my stove top because I can sear all the meat at once and I find I get a better sear.

Heat a large skillet over medium-high heat. Add 2 tbsp. grapeseed oil. When the pan is hot, sear each piece of roast, on all sides, until nicely browned. Place browned meat on a plate and set aside. 

Next, press the SAUTE button on your Instant Pot. When it is heated, add the remaining 1 tbsp. of grapeseed oil to your IP's inner pot and brush it around the base of the pot. Add diced onion and garlic. Cook for a couple of minutes, stirring often. Add tomato paste, mix well, and cook for another minute. Add the red wine, beef broth and Worcestershire sauce, stir and make sure you scrape the bottom of the pot well.

Place the meat into the liquid in the Instant Pot. Place the lid onto your Instant Pot and press the PRESSURE COOK button - ensuring the High Setting has been selected. Set the timer to 35 minutes and set the top steam valve to SEAL, not Vent. It will take about 10 minutes for the IP to come up to pressure. Once the cook time is done, do a natural release for 10 minutes then carefully do a manual release by turning the valve to Vent (I use a wooden spoon to keep away from the steam) to release the remaining steam, allowing you to remove the lid.

Remove meat to a serving dish and tent with foil.

Make your Gravy: 

You can make your gravy in your IP but it's hard to strain the liquid and this recipe makes A LOT of gravy. Too much for one family honestly, so I take out the drippings that I want and make my gravy on my stovetop. 

If you prefer a smooth gravy, place a large strainer over a large 4 cup glass measuring cup. Ladle 2 cups of liquid from your IP into the strainer to remove the bits of onion and garlic. Then pour gravy into a medium-sized pot and heat over medium-high heat. Ladle 1/4 cup of the liquid into a small bowl, add 1 tbsp. (or more if you like it thicker) of cornstarch and mix well. Once the gravy begins to boil, give the cornstarch mixture a quick mix and pour it into the gravy. Mix well and stir constantly until desired gravy thickness. Pour into a gravy boat to serve.

Shred meat or serve it as is. Serve with homemade bread and mashed (or boiled) potatoes so you can devour that delicious gravy.

Note: While the recipe only takes 35 minutes to cook, please allow time for the following when you're meal planning: 

• The IP will take about 10 minutes to get up to pressure. 
• Cooking time takes 35 minutes.
• It will also need 10 minutes for the natural release after the cooking time. 
• You'll need time to make the gravy. 
• So with prep time added in too, you're looking at about 70+ minutes from start to finish.
• The Instant Pot is easy to use but it is not 'instant' by any means. :)

Inspired by: Instant Pot Pot Roast by Valerie's Kitchen