Instant Pot Classic Pot Roast [Sunday Roast]

Name: Instant Pot Classic Pot Roast
Prep time: 15 min
Cook time: 53 min
Total time: 68 min
Yield: 8 servings
Ingredients: 3-5 pound Chuck Roast; 1 TBL Kosher Salt (or to taste); 2 tsp Freshly Ground Black Pepper (or to taste); 2 - 3 Tablespoons Extra Virgin Olive Oil; 2 large Yellow/Brown Onion (peeled and halved); 6-8 large Carrots (unpeeled and cut into big pieces); 1/2 cup Red Wine/Cabernet (optional); 3/4 cup Beef Broth; 1 TBL Premium Fish Sauce; 1 TBL Worcestershire Sauce; 2 cloves Fresh Garlic (minced); 3 sprigs Fresh Rosemary; 3 sprigs Fresh Thyme

February 24, 2016 By Jill 32 Comments Modified on December 29, 2018

Instant Pot Classic Pot Roast with Onions and Carrots is the epitome of a wonderful Sunday Night family dinner, with very little effort. Add Radishes instead of Potatoes for a Low Carb/Keto meal.

Instant Pot Classic Pot Roast

Everybody loves a Pot Roast, but everybody doesn’t want to have to spend hours cooking the roast in the oven or on the stove.

Cooking in a Instant Pot or Pressure Cooker is a real treat, as it tastes like it was cooked for hours, but it wasn’t. No more do you have to heat up your whole house because you have a pot roast in the oven. In the middle of summer, if you want a pot roast, have it! Your house will stay cool.

Many people remember growing up and having a Pot Roast or Roasted Chicken on Sunday after Church or for a Friday Night Shabbos meal. Mom’s Pot Roast, Mom’s Best Pot Roast, is what kids and family members used to look forward too. You can have your Mom’s Instant Pot Classic Pot Roast any day of the week, using a Pressure Cooker.

Cast of Ingredients for Instant Pot Classic Pot Roast

Ingredients for Ingredients for Instant Pot Classic Pot Roast

Chuck Roast
Worcestershire Sauce
Fish Sauce
Carrots
Onions
Thyme
Beef Broth
Red Wine

With my method, your veggies will be nice and firm, but cooked. No mushy carrots and onions here.

Worcestershire Sauce and Three Crabs Fish Sauce really take this Instant Pot Pot Roast up a whole other level. I learned about Three Crabs Fish Sauce in the early 90’s when I first started going to a Vietnamese Pho joint. I’ve been using it in all kinds of cooking, as an “Umami” flavor booster, ever since. So, for this recipe, pick whichever one you have in your house, or use both. The result is the same.

Type of Roast makes a difference. Lean cuts of meal like a Round, Roast Prime Rib, London Broil Skirt Steak, etc., are not usually meant for the Instant Pot, Mealthy MultiPot or Pressure Cooker as they require a short cook time. However, my Instant Pot Rare Roast Beef, is an exception to that rule, IF PROPERLY COOKED.

Chuck Roast is a cheaper cut of meat. Not only is it cheaper, it is also a very tough cut meat and it needs a long and slow cook time in the oven in order to make it fork tender. Therefore, Chuck Roast is perfect for the Instant Pot, Mealthy MultiPot or Pressure Cooker and what our parents and parents used for their Instant Pot Classic Pot Roast.

Pressure cooker pot roast recipe raw meat

Trim Fat and Remove Connective Tissue

Make sure you cut out the connective tissue in the roast. Connective tissue takes longer to break down than the meat and you don’t want to have to cook your roast longer than necessary. If your Roast is real fatty, cut out some of the fat.

The onions and carrots are caramelized in the Instant Pot, Mealthy MultiPot or Pressure Cooker first and then added back in after the Chuck Roast has cooked. This will keep the integrity of the vegetables and also will add lots of extra flavor to the meal. The Onions and Carrots will have a delicious “roasted” taste. A touch of Three Crabs Brand Fish Sauce, adds nice Umami and really takes this Instant Pot Classic Pot Roast up a notch.

Pressure cooker pot roast recipe season meat

Salt and Pepper Both Sides of Chuck Roast

Generously Salt and Pepper both side of your Chuck Roast. Massage the seasonings in well, so they stick when you sear the meat in the Instant Pot, Mealthy MultiPot or Pressure Cooker.

Heat the Pressure Cooker and Brown the Halved Onions

Before adding your Olive Oil, allow the Pressure Cooker to fully heat. On the Instant Pot, Mealthy MultiPot or GoWise it will say HOT. Allowing a Stainless Steel Pot to fully heat, will help make the pot non-stick.

In order for the vegetables to stay in tact, but also have great flavor, the trick is to brown them first. I love onions, so I always use extra.

Pressure cooker pot roast recipe cooking carrots

Brown Carrots in Olive Oil

Cut the Carrots into thirds or in half. Try to get them all about the same side.

After cutting the carrots in half, if some have a really thick bottom, slice them lengthwise.

Pressure cooker pot roast recipe carrots

Remove the Carrots to the Bowl of Onions

After the Carrots have some nice color, remove them from the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot and add them to the Bowl with the Onions.

The bottom of the cooking pot may be a bit dry and if so, add in a little more Olive Oil.

Sear the Meat and Deglaze with Red Wine

If you need a little more Olive Oil, add it into the cooking pot. Sear the Chuck Roast on all sides. It should sear pretty quickly. Use Tongs to hold the meat up, so that you can sear the sides, as well.

Remove the Chuck Roast to the Bowl with the Vegetables and pour in the Red Wine. If you are opposed to using Red Wine, use Beef Broth and a touch of Red Wine Vinegar or Balsamic Vinegar, instead.

Sear the Meat and Deglaze Cooking Pot

With a Spatula, that can handle high temperatures, scrape the brown bits from the bottom of the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. Keep scraping until all the bits are loose, but be careful to not inhale the wine fumes. 🙂

Drop in the Minced Garlic and return the Chuck Roast to the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. Add in the Worcestershire Sauce and a touch of the Fish Sauce. If you have Homemade Beef Stock, use that, as it will add tons of flavor. You’ll have to adjust the Salt, depending on your personal taste. If you don’t have Homemade Bone Broth, add in some Beef Stock or Beef Broth.

Add Back the Roast and Add Liquid and Fresh Herbs

Add in the Fresh Herbs and push them into the Beef Broth. It’s great to have an herb garden and to pick our herbs fresh and as needed

It’s time to cook this Instant Pot Classic Pot Roast!

Push the Vegetables into the Liquid

After the pressure has been released, place the Carrots and Onions into the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. Push them down into the liquid. The cook time is short and the Veggies will be perfectly cook and totally in tack. 🙂

How To Make Gravy?

After removing the Meat and Vegetables, strain the liquid.
Place back in the cooking pot and press Sauté.
Add 1 cup of red wine and 4 Tablespoons Butter. Simmer until the liquid has reduce by 50 Percent.

Instant Pot Classic Pot Roast

This Instant Pot Pressure Cooker Classic Pot Roast Dinner pairs well with my Pressure Cooker Creamy Mashed Potatoes or for a lower calorie option, try my Pressure Cooker Healthy Potato Carrot Mash. If you want to add small potatoes to this recipe, just add them in with the Carrots and Onions.

More Instant Pot Roast Recipes to Make

Kitchen Equipment and Essentials

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe: