Name: Instant Pot Pot Roast
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 -6
Ingredients: 2-3 lb chuck roast (see NOTES); 1 cup beef stock; 1 packet au jus/gravy mix; 1 small bay leaf; 16 oz frozen vegetables for stew; 1/2 cup water; 2 tbs flour ( or cornstarch)

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This thrifty and tasty pot roast is easy in your Instant Pot. Have this family classic on the table in less than one hour.

Pot Roast In Record Time

America’s favorite family dinner is one of the easiest and quickest meals to make thanks to the Instant Pot.

You don’t actually need a branded Instant Pot to get the same results. Any electronic pressure cooker will do. All that’s necessary is for you to be able to set the time and the pressure, even if you have “presets” such as meat. On my old Wolfgang Puck model, I am able to adjust the time on the “meat” setting. Remember, you can always set these appliances manually. All you need to do is have the pressure at 10-15 psi for 60 minutes. Have a stove-top model? Use the manual settings mentioned and do a “natural” release at the end of cooking.

I might add that this recipe adapts very well to the slow cooker.

Two-Stage Cooking

Since my recipe includes veggies, cooking this pot roast is a two-step process whether you are using an Instant Pot or a slow cooker.

The vegetables cook a lot faster than the meat–and require a lower pressure or shorter cooking time. Therefore, when the meat is done, you need to release the pressure and add the veggies.

What I usually do under these circumstances is release the pressure, then re-set the machine for veggies (low pressure) and set it for 5 minutes. That way the vegetables are cooked but the meat doesn’t overcook. I might mention I leave the meat in the pot, but you can always remove it, keep it warm and cook the vegetables alone.

What Meat Cut?

Hands down, my favorite cut of beef for a pot roast is chuck, especially a bone-in cut. This cut is very flavorful and one reason is it’s fat content.

As a general rule, I will make pot roasts a day ahead of serving. One reason is that it seems to taste better the next day plus if I’ve used a fattier cut, I can skim the congealed fat off rather easily after it’s been refrigerated.

However, choosing a leaner cut so you don’t have much fat after cooking makes great sense. Bottom round and rump are excellent choices and they carve nicely too for a better presentation.

Eye of round would be the leanest choice, but it’s extravagant. I might add that my late mother-in-law always used eye of round for pot roast (as well as roast beef) and her pot roast was always excellent. Even if I thought she spent a bit too much!!!

The Recipe

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