Pressure Cooker Pot Roast

This Pressure Cooker Pot Roast is tender, fall apart goodness. It even makes it's own gravy! AND it's easy and quick enough to make any day of the week.

Course Main Dishes

Cuisine American

Keyword instant pot, instant pot pot roast, pot roast

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings Servings

Calories 575kcal

Ingredients

Ingredients:

2 tablespoons oil avocado or canola
2 teaspoons kosher salt
1 teaspoon black pepper
3 pounds chuck roast
2 cups sliced mushrooms
8 cloves garlic chopped
1 medium yellow onion sliced
1/2 cups beef broth
1/4 cup red wine
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons corn starch
2 tablespoons cold water

Instructions

With the Instant Pot on sautee, heat oil
Season the chuck roast on all sides with salt and pepper. Sear roast on all sides. Remove and set aside.
Add mushrooms, garlic and onions to pan and sautee just until onions have softened slightly. About 2 minutes.
Pour in beef broth and wine. Scrape any brown bits off the bottom of the pan. Return Roast to pan, add in Worcestershire and thyme. Cover and seal. Set on high pressure for 60 minutes.
Once pot roast has finished, allow 15 minutes natural release. Remove roast, cover and set aside.
Whisk together corn starch and water. Stir slurry into pan liquid. Allow to cook 5 - 10 more minutes or until thickened.
Slice roast, ladle gravy over the top and serve.

Notes

Nutrition facts not guaranteed.

Nutrition