This ridiculously tender Instant Pot Pot Roast is made with only 3 ingredients but is loaded with flavor! Tender meat is surrounded by a luxurious sauce!
- 4 pounds chuck pot roast cut (see note)
- 4 onions (sliced roughly)
- 8 garlic cloves
- 1 tbsp olive oil
- black pepper and kosher salt (to taste)
- parsley (chopped to garnish )
- Turn the Instant Pot to the “saute” function. Press the “saute” button until it reaches the highest temperature.
- In the meantime, cut up the meat into large pieces. This of course IS optional. You can just as easily leave it whole. However, I feel that it gets a great deal more depth of flavor in each piece when I cut it up.
- Season heavily with Kosher salt and black pepper.
- Pour the oil into the pot. Add in your meat in batches (if cut up) or place the whole piece in at once. Allow to sear for 5 minutes on each side.
- Remove the meat and add in your onions and garlic, season with salt and pepper. After two minutes, some of the juices from the onions will release. Using a wooden spoon, scrape the bottom of the pot using that liquid as a way to really pick up those browned bits. See note
- After allowing the onions to cook for a total of 10 minute, add in the meat. Toss some of the onions with the meat and seal the lid.
- Turn the valve to “sealing”, set the Instant Pot to “manual” high pressure, 40 minutes.
- Once the time is up, allow to sit on the “Keep Warm” option for 15 minutes.
- Turn the venting valve to the “vent” position. HINT: Place a towel over the vent so it doesn’t spray everywhere.
- Open the lid carefully. At this point you can also remove the meat and puree the sauce to give it some more body. Additionally, you can bring it up to a boil and make a slurry with 2 tbsp cornstarch and 2 tbsp cold water and slowly add it to the boiling sauce. This however is totally optional.
- Sprinkle with parsley and serve over my super creamy mashed potatoes or creamy cauliflower as I have.
- If the meat is a less fatty cut or one that has less marbling add on 5 more minutes to the recipe.
- You can also add in 1 tablespoon of flour to the onions while they sautee . This will result in a thicker gravy as they cook.
- You will not need any additional liquid in this recipe because so much liquid comes out of the onions and the meat.
- The meat will not be completely fall apart like a pulled beef. It still has plenty of texture but it is so tender that only a fork is needed to eat it. If you would like it a bit more tender, add an additional 10 minutes.
- If you have more than 4 pounds add 5 extra minutes per pound. For example, if you have 5 pounds then the cook time will be 45 minutes.
- You can also make this a one pot meal and add in potatoes. Just peel and quarter the potatoes. Once the meat has finished cooking and you have opened the lid, turn the “sautee” option on and add the potatoes in. Allow to cook until fork tender. They will absorb they delicious sauce and be even more delicious!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: beef, freezer friendly, Main Entree
- Cuisine: American Classic