Garlic Herb Pot Roast Instant Pot

Found online, searching on Instant Pot recipes.


3-4 pound beef chuck roast
1 teaspoon salt
1 teaspoon white pepper (or black pepper)
1 teaspoon garlic powder (or 3 cloves fresh, minced)
1 tablespoon Italian Seasoning or equivalent dried herbs of choice
2 tablespoons coconut oil or butter
1 onion, peeled and thinly sliced
2 cups bone broth
¼ cup red wine, optional
6 large carrots, peeled
4 ounces cremini mushrooms, optional
¼ cup red wine, optional
4 tablespoons butter, optional
½ teaspoon dried thyme, optional


1. Cut beef into 2-inch or smaller cubes. Place on a plate and sprinkle evenly with spices and set aside.

2. Turn Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.

3. Add onion. Saute for 4-5 minutes until tender and slightly browned. Deglaze the pan with the red wine, if using.

4. Add roast pieces in a single layer on top of the onions.

5. Pour the broth over the roast. Put the lid on the Instant pot, lock and seal. Press the "Manual" button and set the time to 40 minutes.

6. When finished, carefully release the pressure by pushing the "cancel" button and then turning the lock to "venting" until the pressure is released.

7. While the roast is cooking, chop the carrots into 1-inch pieces.

8. When pressure releases, remove lid and quickly add chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.

9. When cooking has finished, press cancel and either quick release the pressure or allow it to release naturally. Let cool slightly and serve.

10. Optional: To create a gravy for this roast, remove the meat and vegetables from the pressure cooker and set aside in a covered container. Turn on the "Saute" setting, add the chopped mushrooms, extra wine, butter and thyme and let the liquid reduce for about ten minutes while meat cools. When cooking is finished, you can also whisk in ½ cup sour cream if desired for a creamy gravy. Serve immediately.