Best Ever Instant Pot Roast

My Go-To Comfort Food: Instant Pot Roast

As a busy working mom, time is my most precious commodity. Juggling work, school pick-ups, after-school activities, and dinner prep feels like a constant race against the clock. That’s why I rely heavily on my Instant Pot – it’s become my culinary lifesaver! This Instant Pot roast recipe isn't just a meal; it's a testament to efficiency and deliciousness. The tender, fall-apart roast is a perfect example of how a little planning can yield big rewards. Forget spending hours slaving over a hot stove; this recipe delivers restaurant-quality results in a fraction of the time.

The beauty of this recipe lies in its simplicity. It's incredibly forgiving, so don't be afraid to experiment. Feel free to swap out the vegetables according to your preferences and what you have on hand. One day I might use baby potatoes and carrots, and the next, I might throw in some parsnips or sweet potatoes for a different flavor profile. The key is to embrace the flexibility and make it your own. The rich, flavorful gravy is the perfect complement to the tender meat and perfectly cooked vegetables. I often serve it with a side of creamy mashed potatoes – another quick and easy side dish that complements the richness of the roast.

Beyond the Recipe: Weeknight Wonders

This Instant Pot roast is more than just a delicious meal; it’s a strategy for simplifying my weeknights. It’s a perfect example of how a little meal prep can go a long way. I often prepare the vegetables and the cornstarch slurry ahead of time, storing them in the refrigerator. This means that on a busy weeknight, I can have a delicious, hearty meal on the table in under an hour. The leftovers make fantastic lunches for the week ahead, eliminating the need for stressful midday meal preparation. The convenience isn't the only appealing factor, though; the delicious aroma that fills my home as it simmers in the Instant Pot is simply irresistible. The aroma draws everyone in, promising a comforting and satisfying meal.

Beyond the Weeknight: Weekend Adventures

But this recipe isn’t just for weeknights! I've also taken this recipe on camping trips, adapting it slightly to work on a portable camping stove. Instead of the Instant Pot, I use a heavy-bottomed Dutch oven, simmering it over low heat for a longer time, and the result is just as amazing. The hearty, comforting meal is the perfect reward after a long day of hiking or exploring. Imagine the scene: a crackling campfire, the scent of woodsmoke mingling with the savory aroma of the roast, and the laughter of family and friends gathered around. This recipe has become more than just a meal; it’s a centerpiece of our family gatherings and outdoor adventures. The versatility of the dish transcends the kitchen and adds value to our weekend getaways.

More Than Just a Meal: A Time-Saving Treasure

In a world that demands so much of our time, finding ways to simplify our lives is essential. This Instant Pot roast recipe is a perfect illustration of how we can combine convenience and deliciousness. It saves me time and energy, freeing up precious hours to spend with my family. Moreover, it’s a source of comfort, a reminder that even in the midst of a busy life, there's still time for a wholesome, delicious meal. So, the next time you're looking for a hearty, satisfying, and effortless dinner, reach for this Instant Pot roast recipe. It’s more than just a meal; it’s a testament to the power of smart cooking and a well-deserved reward after a long day.

Final Thoughts

This Instant Pot roast recipe isn’t just a recipe; it’s a lifestyle choice. It's a testament to the idea that a delicious, healthy meal doesn't have to be complicated. It's about balance, finding ways to make our lives simpler without sacrificing taste or quality. And most importantly, it's about sharing delicious food with loved ones, creating memories and fostering connection around a table filled with laughter and good company. So, try this recipe, adjust it to your liking, and share the joy of a perfectly cooked, comforting meal with those you cherish most. Happy cooking!

Step-by-step

• Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder.
• Add the olive oil to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate.
• The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes and then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it.
• Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up, along with the mushrooms. Pour the wine and beef broth over everything.
• Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the pot on top of the roast. This will help the potatoes and carrots retain character and texture since they won’t be directly exposed to the pressure and will be a HUGE benefit to the final results.
• Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release and then follow up with a quick release.
• Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments.
• Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for one minute and then turn the pot off and the sauce will become something so incredible.
• Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir.
• Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the sauce) and/or rice.