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Serving: This Instant Pot Pot Roast is perfect on its own, but you can serve it with a side of green beans, a fresh salad, or some crusty bread to soak up the flavorful gravy.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The roast and vegetables can be reheated in the microwave or on the stovetop. You can also freeze leftovers for up to 2-3 months.
Variants
Herb Variation: Add fresh herbs such as parsley, sage, or bay leaves for additional flavor in the broth.
Mushroom Addition: Sauté sliced mushrooms with the onions and garlic for a rich, earthy flavor.
Wine-Braised Roast: For a deeper flavor, substitute half of the beef broth with red wine.
FAQ
Q: Can I use a different cut of beef for this recipe?
A: Yes! While chuck roast is ideal due to its marbling, other cuts like brisket or round roast can also work. Just keep in mind that they may require slightly different cooking times.
Q: Can I cook the pot roast for longer to make it more tender?
A: The Instant Pot will already make the roast tender in 60 minutes. However, you can cook it for longer (up to 90 minutes) for an even more fall-apart tender roast. If you do so, be careful not to overcook the vegetables, as they may become too soft.
Q: Can I skip searing the roast?
A: While searing is optional, it adds a lot of flavor to the roast and gravy. If you're in a rush, you can skip this step, but the dish will still be delicious.
This Instant Pot Pot Roast is the ultimate comfort food, offering tender beef and vegetables in a rich, flavorful gravy—all made in a fraction of the time it would take in a traditional slow cooker. Perfect for any occasion, it’s sure to satisfy your cravings for a hearty, home-cooked meal!
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