Instant Pot Yankee Pot Roast

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This kind of pressure cooking turns complex weekend-only dishes into everyday fare. I adapted our classic Yankee pot roast recipe for cooking in the Instant Pot, using baby carrots and frozen pearl onions to cut down on prep time. Coating the roast with seasoned flour before browning adds flavor and helps thicken the sauce — an important step in a sealed system where water can't evaporate. Spoon the sauce over the beef and vegetables, then serve alongside mashed potatoes, buttered egg noodles, or rice.

Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
14

Ingredients

  • ¼ cup all-purpose flour

  • 1 tablespoon kosher salt

  • 1 ½ teaspoons freshly ground black pepper

  • 1 (3 1/2) pound boneless beef chuck roast

  • 3 tablespoons olive oil

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced

  • 1 ½ teaspoons minced fresh rosemary

  • 1 cup beef stock, divided

  • ¾ cup Merlot wine

  • 2 tablespoons tomato paste

  • 1 bay leaf

  • 2 cups baby carrots

  • 2 cups frozen pearl onions

  • 3 stalks celery, cut into 2-inch pieces

  • 3 fresh rosemary sprigs, for garnish

Directions

  1. Stir together flour, salt, and pepper in a small bowl.

  2. Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.

  3. Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.

  4. Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.

  5. Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.

  6. Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.

  7. Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.

  8. Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  9. Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

Nutrition Facts (per serving)

252 Calories
16g Fat
10g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 252
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 28%
Cholesterol 52mg 17%
Sodium 496mg 22%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 15g
Vitamin C 4mg 21%
Calcium 32mg 2%
Iron 2mg 12%
Potassium 257mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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