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Instant Pot Pot Roast

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Instant Pot Pot Roast is beefy and flavorful, it’s a warm plate of comfort food. 

This pot roast recipe is loaded with mushrooms, radishes, and onions and bursting with a hearty flavor.  It makes the perfect comfort food meal and will please even the pickiest of eaters. My pot roast recipe is going to become your new favorite recipe.  I’ve made a slow cooker version, so I knew I had to match it up with an Instant Pot recipe!

When I was growing up my grandmother always made pot roast on Sundays.  I can remember walking into her house and smelling that delicious and hearty aroma.  Of course she had to stand at the stove and oven all day to make hers.  I love that the Instant Pot takes the need to babysit a roast all day out of the equation.  Now, I can just set it and let it cook. 

You can easily make this Keto Friendly and Weight Watchers Friendly! This recipe calls for Worcestershire sauce. You can buy this Primal Kitchen Sugar Free Steak Sauce. It’s highly rated, and Keto certified! An additional step for my Weight Watchers friends is to leave out the butter. Scroll towards bottom for your MyWW SmartPoints!

instant pot pot roast with radishes on a white plate

Frequently Asked Questions About Instant Pot Pot Roast 

Can I add other Vegetables to this pot roast?

Absolutely, you can add potatoes, carrots, celery or any other vegetable that your heart desires. You just have to be careful to not over cook your vegetables. If you cut them into small pieces, they will probably turn to mush fast.

instant pot pot roast vegetables in a square glass dish

I’m using radishes to help cut out a little bit of the unhealthy carbs that I’m desperately in love with! There’s a distinct difference in eating radishes raw on salads and alone, then they are cooked. I love the freshness that raw dishes have; however, when you cook with them, the flavor mellows out and brings more of a “potato” flavor profile.

So, if you’re looking for a great potato substitute, then totally go with radishes!

ingredients for instant pot pot roast

Best cut of beef for Instant Pot Pot Roast

For me personally I find a beef chuck roast to be the most tender when I am making a pot roast. The key to making a great pot roast in the Instant Pot is to find a piece of meat with great marbling. Please don’t use a bottom round cut or a piece of lean meat. It will turn out very tough and chewy.

Of course, there might be ways to cook a bottom round, but this recipe isn’t the correct version to prepare it.  

instant pot pot roast on a white plate with a gray plate on a blue background

What is the difference between  Angus roast and a regular roast

Angus beef is a different variety of beef. It comes from the Aberdeen Angus cow.   The most noticeable difference between angus beef and regular beef is that angus has more fat content which leads to more marbling. 

When you are cooking with beef marbling means a more tender and more flavorful  cut of beef.  While the marbling does equal a higher fat count, it helps keep the flavor and moisture in your beef. 

What if You get the Dreaded “Burn” Message?

First, don’t freak out. Take a deep breath, and let’s figure this out! Some models are a little bit more sensitive others, and it could be that you didn’t scrape off all the bits from searing the roast in your Instant Pot on Sauté mode. Release the pressure, and remove the roast. Scrape the bottom with a wooden spoon to make sure you got it all.

To ensure that you don’t get this error, make sure that you’re really deglazing the bottom of your metal liner really well with a wooden spoon.

Can You Use a Frozen Roast in the Instant Pot?

You totally can! You will just have to adjust the cooking time. I would probably recommend adding an additional 20-30 minutes onto your Instant Pot. Also, you won’t be able to sear your roast.

Instant Pot Pot Roast 

  • 2 to 3 pound beef chuck roast
  • teaspoon salt
  • teaspoon cracked pepper
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, sliced thin
  • 2 tablespoons Worcestershire sauce, Lee & Perrins
  • 1 bag of radishes, cut halves
  • 1 small red onion, sliced
  • 1 small container of mushrooms (8oz)
  • 1 cup beef stock
  • 2 tablespoons olive oil

How To Make 

  1. Slice mushrooms and radishes in half, and quarter onions and set aside.
  2. Place 1 tablespoon of olive oil into an Instant pot liner, and press the SAUTÉ button. Allow to heat, and add in chopped veggies (mushrooms, onions, and radishes). Caramelize the veggies for color. Once caramelized, remove and set aside.
  3. Add remaining olive oil. While heating, add salt and pepper to both sides of the roast. Add sliced garlic and then the roast. We want to sear both sides of the roast, which will take about 3-4 minutes on each side.
  4. Once done, remove roast and set to side, add in beef broth and Worcestershire sauce. With a wooden spoon, scrape the bottom of the liner to remove any tidbits that might have gotten stuck in the searing process. This will ensure that you don’t receive a “BURN” notice on your Instant Pot screen.
  5. Add roast back to Instant Pot and add butter on top. Close and lock lid in place, and seal vent to close position. Set a timer for 45 minutes. Allow to NPR (naturally depressurize). Do not quick release the pressure.
  6. Remove roast, and set to the side. Add veggies back to Instant Pot. Close and lock lid in place, and seal vent to close position. Set a timer for 1 minute. Quick release pressure once done. Your veggies will be fork tender.
  7. Be sure to serve with a bit of the jus from the pot over your roast and veggies. So Good!

Cooking Tips

  • If you can find a small bag of radishes, you can always replace with red potatoes.
  • If you want a thickened gravy, you can add in a cornstarch slurry once veggies and pot roast is removed. Mix 1 tablespoon of cornstarch with 1 tablespoon of water.
  • If you live in a higher elevation, you will have to add on more cooking. (Approximately 5 minutes).
  • I used a 6-quart Instant Pot in preparing this roast.

What To Serve With Instant Pot Pot Roast 

I always serve my Instant Pot Pot Roast with either a side salad, and a green vegetable side dish.  Being from the south we can’t have a pot roast without creamy mashed potatoes. Perhaps even a yummy Brussels Sprouts Casserole.  

If you want to have everything done around the same time, you can even do this yummy Roasted Potatoes, Brussels Sprouts, and Carrots or Oven Roasted Vegetables.

Instant Pot Pot Roast
Yield: 5-6 servings

Instant Pot Pot Roast

Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 32 minutes
Total Time: 1 hour 27 minutes

This Instant Pot Pot Roast is easy, delicious, and perfect for any Keto plan or Weight Watchers. I love a great One Pot meal that makes my life easy, and is super delicious!

MyWW SmartPoints:

6 SmartPoints on all 3 plans Green, Blue, and Purple.

Ingredients

  • 3 pound chuck roast
  • teaspoon salt
  • teaspoon cracked pepper
  • 2 cloves garlic, sliced thin
  • 2 tablespoons Worcestershire sauce
  • 1 bag of radishes, cut halves
  • 1 small red onion, sliced
  • 1 small container of mushrooms (8oz)
  • 1 cup beef stock
  • 2 tablespoons olive oil

Instructions

  1. Slice mushrooms and radishes in half, and quarter onions and set aside.
  2. Place 1 tablespoon of olive oil into Instant pot liner, and press SAUTÉ button. Allow to heat, and add in chopped veggies (mushrooms, onions, and radishes). Caramelize the veggies for color. Once caramelized, remove and set aside.
  3. Add remaining olive oil. While heating, add salt and pepper to both sides of the roast. Add sliced garlic and then the roast. We want to sear both sides of the roast, which will take about 3-4 minutes on each side.
  4. Once done, remove roast and set to side, add in beef broth and Worcestershire sauce. With a wooden spoon, scrape bottom of liner to remove any tidbits that might have gotten stuck in the searing process. This will ensure that you don't receive a "BURN" notice on your Instant Pot screen.
  5. Add roast back to Instant Pot and top with butter. Close and lock lid in place, and seal vent to close position. Set timer for 45 minutes. Allow to NPR (naturally depressurize). Do not quick release the pressure.
  6. Remove roast, and set to side. Add veggies back to Instant Pot. Close and lock lid in place, and seal vent to close position. Set timer for 1 minute. Quick release pressure once done. Your veggies will be fork tender.
  7. Be sure to serve with a bit of the jus from the pot over your roast and veggies. So Good!

Notes

  • If you can find a small bag of radishes, you can always replace with red potatoes.
  • If you want a thickened gravy, you can add in a cornstarch slurry once veggies and pot roast is removed. Mix 1 tablespoon of cornstarch with 1 tablespoon of water.
  • If you live in a higher elevation, you will have to add on more cooking. (Approximately 5 minutes).
  • I used a 6-quart Instant Pot in preparing this roast.
  • Time has been added in for your Instant Pot to depressurize, about 22 minutes (under additional time), and then an additional 10 minutes for your pot to come to pressure.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

MyWW SmartPoints For Instant Pot Pot Roast

As I mentioned before, we want to leave out the butter to get rid of those points. The points in the post are on the more “Best Estimated” points. However, I’m going to give you guidelines I’ve followed to give you the points! After the meat has been cooked down, the weight will change a little bit.

  1. This cut of beef will give you 4 SmartPoints (on all MyWW Plans) for 3oz. That is about the size of a deck of cards or a bar of soap. So it’s a lovely portion size.
  2. We get 2 SmartPoints (On all MyWW Plans) from the Worcestershire sauce.
  3. We get 8 SmartPoints (On all MyWW Plans) from the Olive oil. I feel you reduce the Olive oil down to 1 Tablespoon, if you would like to reduce the points down lower.
  4. All the Veggies are Zero Points on All MyWW Plans!

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