With this easy Pot Roast Recipe you can be enjoying a my Classic Onion Pot Roast in a fraction of the time! And you won't even have to heat up your oven or stove top. This easy recipe is no fuss no muss and always yields delicious tender results!
I have been making this pot roast recipe for my family for at least 40 years now. I recently decided to convert it to a much easier and quicker method of cooking it. I don't use my Instant Pot enough and am trying to use it more.
Cooking a pot roast in the instant pot takes an economical piece of beef and turns it into a melt in the mouth tender roast in a fraction of the time that it takes to cook it in the conventional way.
I got the original recipe from a package of dry Onion Soup Mix many, many years ago. This was the way my family always liked me to cook their roast beef. I believe the original recipe cooked the roast in foil with the onion soup mix on it, I gradually adapted it to my own methods and my own family's tastes.
It is never dry, always tender and really filled with delicious flavors. Its a bit unconventional in that I use apple juice to braise the roast, mixed with some beef stock.
This came about when I was looking for a suitable substitution for wine. I thought why not use apple juice and it came out surprisingly flavorful and tender and the gravy was really amazing!
Pot roast has always been a family favorite and it is easy on the budget as well, as it uses a cheaper cut of beef. We can all use as much help as possible in the present day with the way that the cost of food is rising.
Normally it needs to cook in the oven for quite a fair amount of time to give us that melt in the mouth tenderness, now, with the aid of an Instant Pot, you can be enjoying it in just a fraction of the time! Cheap and time saving? I am all for that!
WHAT YOU NEED TO MAKE INSTANT POT POT ROAST
Just a few simple ingredient and you will be rewarded with one of the tastiest pot roasts ever! Fork tender beef, flavor-filled gravy, count me in! You will need an Instant Pot to make this version.
- 1 4-lb (1.8kg) beef roast suitable for pot roasting
- 1 TBS light olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried thyme
- 1 package dry onion soup mix
- 1 cup (240ml) apple juice
- 1 cup (240ml) beef broth
- 2 large carrots, peeled and cut into 3 inch lengths
- 1/2 small swede/rutabaga, cut into thick chunks
For the gravy:
- 3 TBS plain all purpose flour
- 1/4 cup (60ml) cold water
You want to use a cut of beef for this roast that is well suited to braising. These are usually the cheaper cuts of beef. Chuck, brisket, rump and shoulder are all good cuts to use.
You can add other herbs to the mix if you wish. Rosemary is good as is marjoram. I sometimes add a broken bay leaf. Both will add another element of flavor.
If the idea of using apple juice turns you off, just use all stock in its place. I can promise you however, it really makes for a delicious gravy.
Make sure you use onion and garlic powders, not salts. You can leave the vegetables out if you wish, but they do add flavor to the gravy as well.
HOW TO MAKE INSTANT POT POT ROAST
Nothing could be easier, or quicker. The end result is quite simply fabulous.
Mix together the salt, pepper, thyme, and onion and garlic powders together in a small bowl. Rub this mixture into both sides of your roast.
Turn on your instant pot and set it to the sauté setting, adding the oil. Allow it to heat up. Once the oil is hot, add the roast and brown it on one side, then flip it over and brown it on the other side. Sprinkle the dry onion soup mix over top.
Whisk together the apple juice and beef and pour it over the beef. Add the carrots and swede/rutabaga to the top of the roast.
Close and lock the lid. Set your instant pot to Meat/Stew and adjust the time to 65 minutes. Once the cooking has completed, allow for a natural release of the steam, about 20 to 25 minutes.
Remove the roast and vegetables, tent and keep warm. (The roast will be very tender and falling apart.)
Turn off the pot. Turn on and set to the sauté setting again. Whisk the flour and water together until smooth. Strain this mixture into the liquid in the pot. Cook and stir until the mixture thickens and comes to a boil. Leave on warm for 5 to 10 minutes to cook out any flour taste.
Serve the pot roast, broken into chunks along with the vegetables, gravy and some mashed potatoes on the side.
I have a really good recipe for mashed potatoes. They always come out rich and creamy. Perfect. You can be making these while your roast is cooking.
You can find that recipe here. Nothing hugs that rich and flavor-filled gravy better!
I think you could adapt just about any pot roast recipe to cooking in an Instant Pot. The instructions that came with my Instant Pot are very easy to follow.
This is a really tender and delicious roast. I don't think I will ever cook a pot roast in the conventional way again. Why would I when I can get the same results in about a third of the time!
Delicious, filled with flavor, fork tender, melt in the mouth. No heat in the kitchen. In a fraction of the time as normal. You can't go wrong!
Here are some of my other Instant Pot Recipes that you might also enjoy!
INSTANT POT BOLOGNESE SAUCE - A delicious variation on my traditional Bolognese Sauce, adapted for cooking in the Instant Pot. You can of course cook it in a regular saucepan on top of the stove, but the cook time will be considerably longer. I can assure you this version incredibly rich and delicious. It lacks nothing in comparison to its main stream every day cousin!
INSTANT POT TURKEY THIGHS - A delicious meal for two people, cooked until fork tender and juicy in quick time. Serve with your favorite sides and make a delicious gravy from the juices. Whether its the holidays or you are just wanting a cheap and cheerful meal a deux, you can't go wrong with this one.
Yield: 4 with leftovers
Instant Pot Pot Roast
Cook time: 2 HourTotal time: 2 Hour
Fork tender delicious pot roast in a fraction of the time.
Ingredients
- 1 4-lb (1.8kg) beef roast suitable for pot roasting
- 1 TBS light olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried thyme
- 1 package dry onion soup mix
- 1 cup (240ml) apple juice
- 1 cup (240ml) beef broth
- 2 large carrots, peeled and cut into 3 inch lengths
- 1/2 small swede/rutabaga, cut into thick chunks
For the gravy:
- 3 TBS plain all purpose flour
- 1/4 cup (60ml) cold water
Instructions
- Mix together the salt, pepper, thyme, and onion and garlic powders together in a small bowl. Rub this mixture into both sides of your roast.
- Turn on your instant pot and set it to the sauté setting, adding the oil. Allow it to heat up.
- Once the oil is hot, add the roast and brown it on one side, then flip it over and brown it on the other side. Sprinkle the dry onion soup mix over top.
- Whisk together the apple juice and beef and pour it over the beef. Add the carrots and swede/rutabaga to the top of the roast.
- Close and lock the lid. Set your instant pot to Meat/Stew and adjust the time to 65 minutes. Once the cooking has completed, allow for a natural release of the steam, about 20 to 25 minutes.
- Remove the roast and vegetables, tent and keep warm. (The roast will be very tender and falling apart.)
- Turn off the pot. Turn on and set to the sauté setting again. Whisk the flour and water together until smooth. Strain this mixture into the liquid in the pot. Cook and stir until the mixture thickens and comes to a boil. Leave on warm for 5 to 10 minutes to cook out any flour taste.
- Serve the pot roast, broken into chunks along with the vegetables, gravy and some mashed potatoes on the side.
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