Instant Pot Pot Roast with Mashed Potatoes & Gravy

$The comforting aroma of a savory pot roast wafting through the house is a hallmark of home-cooked meals that brings warmth and nostalgia. This Instant Pot Pot Roast recipe, paired with creamy mashed potatoes and rich gravy, not only promises delicious flavors but also delivers convenience and efficiency. The Instant Pot revolutionizes the traditional pot roast, allowing you to achieve tender, flavorful meat in a fraction of the time it would normally take. With its melt-in-your-mouth chuck roast, perfectly cooked vegetables, and silky mashed potatoes, this dish is perfect for family gatherings or a cozy weeknight dinner.$

Instant Pot Pot Roast with Mashed Potatoes & Gravy

Indulge in a comforting meal with this savory Instant Pot Pot Roast paired with creamy mashed potatoes and rich gravy. This hearty dish features a seasoned chuck roast cooked with tender vegetables in just 60 minutes, thanks to the Instant Pot. Serve it over velvety Yukon Gold mashed potatoes for the ultimate cozy dinner. Perfect for family gatherings or a special occasion, this recipe guarantees a delicious feast everyone will love!

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Ingredients

For the Pot Roast:

3-4 lbs chuck roast

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups beef broth

1 cup red wine (optional, can substitute with additional beef broth)

1 medium onion, chopped

4 carrots, peeled and sliced

3 stalks celery, sliced

4 cloves garlic, minced

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

For the Mashed Potatoes:

2 lbs Yukon Gold potatoes, peeled and cut into chunks

1/2 cup butter

1/2 cup heavy cream

Salt and pepper to taste

For the Gravy:

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

Instructions

Sear the Roast:

- Set the Instant Pot to the Sauté function. Add olive oil and heat until shimmering.

- Season the chuck roast with salt, pepper, garlic powder, and onion powder.

- Sear the roast for about 4-5 minutes on each side until browned. Remove and set aside.

Sauté Vegetables:

- In the remaining oil, add the chopped onion, carrots, and celery. Sauté for about 3-4 minutes until they start to soften.

- Add minced garlic and cook for an additional minute until fragrant.

Deglaze and Pressure Cook:

- Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Let it simmer for 2 minutes.

- Return the pot roast to the pot. Add beef broth, thyme, and rosemary.

- Close the lid of the Instant Pot and set it to manual pressure cook on high for 60 minutes. Allow for a natural release for 15 minutes before carefully doing a quick release for any remaining pressure.

Prepare the Mashed Potatoes:

- While the roast cooks, place the peeled and chopped potatoes in a large pot. Cover them with water and add a pinch of salt.

- Bring to a boil and simmer for 15-20 minutes until fork-tender. Drain and return to the pot.

- Add butter, heavy cream, salt, and pepper. Mash until creamy and smooth.

Make the Gravy:

- Remove the pot roast from the Instant Pot and let it rest on a cutting board, cover with foil.

- Strain the cooking liquid into a saucepan, discarding the solids, then return the liquid to the pot.

- If you prefer a thicker gravy, mix cornstarch with water and stir into the liquid. Sauté on the Sauté setting until thickened, about 3-5 minutes. Season as needed.

Serve:

- Slice the pot roast and serve over a plate of creamy mashed potatoes. Drizzle with the rich gravy.

Prep Time: 20 minutes | Total Time: 1 hour 40 minutes | Servings: 6