This kind of pressure cooking turns complex weekend-only dishes into everyday fare. For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, 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 alongside mashed potatoes, buttered egg noodles, or rice.

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat chuck roast dry with a paper towel. Stir together flour, salt, and pepper in a small bowl. Sprinkle flour mixture all over the roast, pressing lightly to ensure it sticks to the meat.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. 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.

  • 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 along with bay leaf.

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

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

  • 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.

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

  • 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

252 calories; protein 14.5g; carbohydrates 10.1g; fat 15.8g; cholesterol 51.6mg; sodium 496mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2020
I coated all of the vegetables with Lipton Dry Onion Soup Mix and a bit of olive oil. This is by far the best roast I have ever eaten. Don't tell me Mom! Read More
(1)

Most helpful critical review

Rating: 3 stars
02/14/2020
It was decent. It lacked quite a lot of flavor and seemed a little watery to us. I would try again and make some changes. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/14/2020
It was decent. It lacked quite a lot of flavor and seemed a little watery to us. I would try again and make some changes. Read More
(1)
Rating: 5 stars
03/10/2020
I coated all of the vegetables with Lipton Dry Onion Soup Mix and a bit of olive oil. This is by far the best roast I have ever eaten. Don't tell me Mom! Read More
(1)
Rating: 5 stars
09/24/2019
Excellent as written! I had never used the meat/stew function that I am aware of and it worked like a champ! Read More
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Rating: 5 stars
10/19/2020
Absolutely loved this recipe. I did swap the the flour for the onion dip mix. I had some hot peppers left over from the garden. I diced one up with the seeds and added it with the garlic, wine and beef stock. I made mashed potatoes for a side, and then steamed the carrots in the wine-beef stock juice. Will def make this again! Thank you! Read More
Rating: 4 stars
02/08/2020
Great flavors in this recipe. I would use this recipe again, but slightly increase the cooking time for both the roast and the carrots to soften them a bit more. Read More
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