Instant Pot Balsamic Pot Roast
A tender Instant Pot Balsamic Pot Roast made with seasoned chuck roast, onions, garlic, rosemary, potatoes, and carrots. Rich, savory, and completed in one pot for an elegant and comforting meal.
6 Servings
Ingredients
For the Pot Roast
- 1 2 1/2- to 3-pound boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 jumbo 12-ounce onion sliced
- 4 cloves garlic chopped
- 2 4-inch sprigs fresh rosemary
- 3/4 cup beef broth or vegetable broth
- 1/4 cup aged balsamic vinegar
For the Vegetables
- 1 1/2 pounds new potatoes Halve if over 1 1/2 inches in diameter; quarter if larger
- 1 pound baby carrots or regular carrots peeled and cut into 1/2-inch rounds
For Serving
- 1 tablespoon chopped fresh parsley optional
Instructions
Prepare and Season the Roast
- Pat the chuck roast dry thoroughly using paper towels. Season evenly on all sides with salt and ground black pepper.
Sear the Roast
- Select the Sauté function on the Instant Pot. Heat the vegetable oil for approximately 3 minutes, until shimmering. Add the roast and sear for 4 minutes per side, or until deeply browned. Transfer to a separate dish.
Cook Aromatics
- Add the sliced onions and 1/2 teaspoon salt to the pot. Sauté for approximately 3 minutes, until slightly softened. Add the chopped garlic and rosemary; sauté for 1 additional minute, until fragrant. Pour in the broth and balsamic vinegar. Scrape the bottom of the pot to release any browned bits.
Pressure Cook the Roast
- Return the seared roast to the Instant Pot. Spoon a small amount of cooking liquid over the top.
- Secure the lid in the Sealing position. Cancel Sauté and select Manual/Pressure Cook on High for 55 minutes.
- The pot will take approximately 5 minutes to reach full pressure before cooking begins.
Natural Pressure Release
- Upon completion, allow pressure to release naturally for a minimum of 15 minutes. Then switch the valve to Venting to release any remaining steam.
- If desired, the roast may remain on Keep Warm for up to 10 hours.
Rest the Roast
- Remove the roast from the pot using tongs and transfer to a cutting board. Tent lightly with foil to maintain warmth.
Strain Cooking Liquid
- Strain the cooking liquid into a fat separator. Return strained aromatics to the Instant Pot. Once separated, add the liquid back into the pot and discard the fat. Remove and discard rosemary stems.
Cook the Vegetables
- Return the inner pot to the Instant Pot base. Add potatoes and carrots.
- Secure the lid in the Sealing position and pressure cook on High for 5 minutes. The pot may require approximately 15 minutes to return to pressure.
Quick Release
- When cooking is complete, perform a quick pressure release by turning the valve to Venting.
Serve
- Transfer vegetables to a serving dish. Taste the cooking liquid and adjust seasoning as necessary.
- Remove any twine from the roast, then slice into 1/2-inch slices. Arrange the beef and vegetables on a serving platter. Spoon the cooking liquid over top and garnish with chopped parsley.
Notes
This Instant Pot Balsamic Pot Roast is naturally gluten-free when prepared with:
- Certified gluten-free balsamic vinegar
- Certified gluten-free broth