Savor the flavors of Instant Pot Pot Roast, Yorkshire style, with this Instant Pot recipe. Using the convenience of the Instant Pot, you'll achieve tender and flavorful beef chuck roast in no time. Let's explore how to create this delicious dish.
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Why This Recipe Works
- Tender and Juicy: The Instant Pot beef roast ensures a perfectly cooked, melt-in-your-mouth roast beef.
- Time-Saving: This pressure cooker pot roast drastically reduces the usual cooking time for a roast beef.
- Versatile Dish: Serve this pot roast recipe with veggies, in sandwiches, or as the main course.
📋 Ingredients
- Beef Chuck Roast: This cut of meat is perfect for cooking in the Instant Pot. It becomes tender and juicy, making a flavorful pot roast.
- Olive Oil: Used for searing the beef, it adds a subtle richness and helps to lock in the meat's flavors before pressure cooking.
- White Onion (Cut In Chunks): Add a sweet, caramel-like flavor when cooked down, complementing the savory beef.
- Water: Creates the necessary steam for pressure cooking in the Instant Pot, ensuring your roast comes out tender and moist.
- Bay Leaves: Add a layer of subtle, herbal flavor that infuses throughout the roast during cooking.
- Rosemary: Imparts a piney aroma and taste, which pairs well with the beef and enhances its natural flavors.
- Crushed Garlic: It infuses the dish with a deep, aromatic flavor that complements the beef and other ingredients.
- White Pepper: Adds a gentle heat and a slightly fermented flavor that enhances the overall taste of the roast.
- Worcestershire Sauce: Gives the dish a tangy, umami flavor that deepens the savoriness of the beef.
- Beef Broth: Lends an additional beefy flavor to the dish, keeping the roast moist and making a flavorful base for the gravy.
- Red Baby Potatoes: Add a buttery texture and mild sweetness to the dish, making it even more satisfying.
- Whole Baby Bella Mushrooms: Add an earthy flavor and meaty texture, soaking up the beefy juices and herbs.
- Carrots (Washed And Ends Cut Off): Bring a natural sweetness and a pop of color to the dish, while also adding some crunch for texture contrast.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Meat Options: While beef chuck roast is classic, you can try using brisket or rump roast for a different texture and flavor profile. Even pork shoulder makes a delicious alternative for a twist on the traditional recipe.
- Vegetable Variations: Enhance your pot roast by adding a mix of root vegetables. In addition to the standard carrots and potatoes, consider including parsnips, turnips, or sweet potatoes to bring extra sweetness and complexity.
- Liquid & Flavor Enhancements: Experiment with your cooking liquid by using a combination of beef broth and red wine to deepen the flavor. Adding herbs like rosemary, thyme, and bay leaves, or even a splash of Worcestershire sauce, can elevate the savory profile of your roast.
🔪How To Cook Instant Pot Pot Roast?
Step One: Turn your Instant Pot onto saute mode and add olive oil. Heat until hot, and then add in the chuck roast. Brown on each side, and then turn the saute mode off. Remove the roast from the Instant Pot and add in ½ cup of water and scrape the bottom of the pot.
Step Two: Put the roast back in the Instant Pot and then add in onions, garlic and seasonings. Next pour the beef broth over the meat. Pressure cook for 100 minutes then naturally release for 20 minutes.
Step Three: Remove the beef from the Instant Pot and run the liquid in the pot through a strainer before returning it to the pot. Add potatoes, mushrooms and carrots to the pot. Pressure cook for 6 minutes and then quick release.
Step Four: If desired, you can make a gravy out of the liquid by turning on the saute mode and then mixing a couple tablespoons of cornstarch with ⅓ cup of water and then stirring it into the liquid until it thickens. Serve and enjoy.
👩🍳 Expert Tips
- Brown the Roast: Before pressure cooking, use the sauté function to brown the roast on all sides. This adds depth to the flavor and creates a rich, caramelized crust that enhances the overall taste of the dish.
- Deglaze the Pot: After browning the meat, deglaze the pot with broth or wine. Scrape up all the browned bits from the bottom of the pot to incorporate those flavors into the sauce and prevent the burn alert.
- Use Fresh Herbs: Incorporate fresh herbs like rosemary, thyme, and bay leaves. These add aromatic depth to the roast and the broth, infusing the meat with subtle yet distinct flavors during cooking.
💭 FAQs
Cool the roast beef to room temperature, then place leftovers in a sealed container in the refrigerator. Consume within 3-4 days for freshness.
Wrap cooled Instant Pot Roast Beef in a plastic bag or a freezer-safe container. Mark with the date and consume within 2-3 months for best quality.
The best cuts for pot roast are tough, marbled cuts like chuck roast, brisket, or round roast. These cuts become tender and flavorful when slow-cooked.
Yes! Searing the roast in a hot pan before slow cooking helps lock in flavor and adds a rich, caramelized crust to the meat.
Cooking times vary depending on the method:
Slow Cooker: 8-10 hours on low or 4-6 hours on high.
Oven: 3-4 hours at 300°F (150°C).
Instant Pot: 60-90 minutes on high pressure with a natural release.
Serving Suggestions
These are my favorite dishes to serve with Pot Roast:
- Garlic Mashed Potatoes: Creamy spuds with a punch of garlic make a classic pairing.
- Steamed Vegetables: Seasonal veggies steamed to perfection complement the savory roast.
- Buttery Green Beans: Simple yet delightful, sautéed green beans in butter elevate the meal.
- Mushroom Gravy: Rich and earthy mushroom gravy adds depth to the roast beef.
🍜 Related Recipes
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Instant Pot Pot Roast
Ingredients
- 3 pound Beef Chuck Roast
- 3 tablespoons Olive Oil
- ½ Onion cut in chunks
- ½ cup water
- 2 Bay Leaves
- 1 teaspoon Rosemary
- 2 cloves Crushed Garlic
- ½ teaspoon White Pepper
- 1 tablespoon Worchestershire Sauce
- 1 ½ cup Beef Broth
- 1 ½ pounds Red Baby Potatoes
- 8 ounces Baby Bella Mushrooms
- 3 Carrots washed and ends cut off
Instructions
- Turn your Instant Pot onto saute mode and add olive oil. Heat until hot, and then add in the chuck roast.
- Brown on each side, and then turn the saute mode off. Remove the roast from the Instant Pot and add in ½ cup of water and scrape the bottom of the pot.
- Put the roast back in the Instant Pot and then add in onions, garlic and seasonings.
- Next pour the beef broth over the meat.
- Place the lid on the pressure cooker and turn the pressure valve to sealed. Set manual high-pressure time for 100 minutes, doing a natural pressure release for 20 minutes before letting the remaining pressure out.
- Remove the beef from the Instant Pot and run the liquid in the pot through a strainer before returning it to the pot.
- Add potatoes, mushrooms and carrots to the pot. Put the lid on the Instant Pot and set for a manual high-pressure time of 6 minutes, allowing for a quick release after the cooking time. Remove vegetables from pot.
- If desired, you can make a gravy out of the liquid by turning on the saute mode and then mixing a couple tablespoons of cornstarch with ⅓ cup of water and then stirring it into the liquid until it thickens.
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