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

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. 
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 575 kcal

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

Calories: 575kcalCarbohydrates: 8gProtein: 76.5gFat: 23.6gSaturated Fat: 7.5gCholesterol: 229mgSodium: 1020mgFiber: 0.9gSugar: 1.9g
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Keywords: instant pot, instant pot pot roast, pot roast