Pot Roast

  • Prep 15 mins
  • Total 1h 5 mins
  • Medium
  • Serves 6

TIP: Refrigerate leftover pot roast and slice thin for next-day sandwiches.

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Step-by-step instruction without your screen going to sleep

  • 3-3 1/2 pounds boneless chuck roast
  • Kosher salt and pepper, to taste
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 1 large onion, peeled, chopped
  • 3 cloves garlic, peeled, smashed
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 1/2 cups beef broth
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 4 carrots, peeled, cut in 2-inch pieces
  • 10 red baby potatoes (whole)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • fresh parsley, for garnish
  • Step 1

    Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.

  • Step 2

    Meanwhile, pat roast dry with paper towel. Season with salt and pepper, then coat with flour.

  • Step 3

    After 5 minutes, add oil and roast to pot. Brown roast for 5 minutes on each side. Remove roast from pot and set aside.

  • Step 4

    Add onion, garlic, and tomato paste to pot. Cook for 2 to 3 minutes. Add wine, broth, thyme, bay leaf, carrots, and potatoes.

  • Step 5

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 50 minutes. Select START/STOP to begin.

  • Step 6

    When cooking is complete, naturally release the pressure for 30 minutes. After 30 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

  • Step 7

    Remove roast and slice for serving. Place roast, carrots, and potatoes on a platter.

  • Step 8

    Remove and discard thyme and bay leaf. In a small bowl, combine cornstarch and water until cornstarch is dissolved.

  • Step 9

    Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Bring liquid to a simmer, then add cornstarch mixture and cook until liquid thickens slightly into a gravy.

  • Step 10

    Top roast and vegetables with gravy and garnish with fresh parsley.