Why are my veggies mushy?

Make sure you keep your carrots and potatoes relatively large when chopping them. Also be sure to steam release right after pressure cooking them.

Can I use a different pressure cooker?

I've only made this pot roast in an Instant Pot but you can definitely make it in a different pressure cooker - I just have not tested cook times so it may vary.

Do I have to use red wine?

You could sub in an extra 1/2 cup of beef stock and 1-2 tbsp of red wine vinegar instead if you'd like.

Do I have to thicken the gravy at the end?

Technically no, you don't have to but I would still recommend sautéing it to cook off any remaining alcohol in the gravy.

Should I shred or slice my chuck roast?

Up to you! I personally like it shredded but you could slice it if preferred.

Instant Pot Pot Roast

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Minimize time while maximizing flavor in this delicious Instant Pot Pot Roast Recipe. Enjoy the perfect comfort food without the fuss in this perfect meal in one chuck roast in the Instant Pot!

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 4-6 servings 1x
Category: Dinner
Method: Instant Pot
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2.5–3 lb chuck roast
2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 large yellow onion, chopped
1 large shallot, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 cup beef broth
1/2 cup red wine
1/4 cup tamari or soy sauce
2 bay leaves
1 lb carrots, peeled and chopped
1 lb fingerling potatoes, sliced lengthwise
1 1/2 tbsp cornstarch (or tapioca starch)

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Instructions

Season your chuck roast with the salt and pepper and then cut into 4-5 large chunks.
Place your Instant Pot on saute mode and add your olive oil.
Sear your chuck roast to brown on all sides (2-3 minutes per side). Remove meat and set aside.
Add onion, shallot, garlic, tomato paste, beef broth, red wine, tamari (or soy sauce) to your Instant Pot and stir to combine.
Nestle seared chuck roast pieces into mixture and top with bay leaves.
Close top and set valve to seal and pressure cook on HIGH for 50 minutes. Allow for natural steam release for 10 minutes and then manually release any remaining steam.
Use tongs to remove pot roast and bay leaves and cover roast with foil to let rest. Discard thyme and bay leaves.
Add carrots and potatoes into gravy and close top and set valve to seal. Cook on HIGH for 3 minutes. Quick release all pressure immediately when done.
In a small bowl combine cornstarch and 1 1/2 tbsp of warm water and stir to combine to form a slurry.
Set Instant Pot to saute mode again.
Pour slurry into gravy with potatoes and carrots and let cook until simmering and gravy has thickened.
Slice or shred your chuck roast between two forks and serve with cooked potatoes and carrots on the side. Drizzle with gravy as desired.
Store in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stove top.

Find it online: https://www.thehealthymaven.com/instant-pot-pot-roast/