This Instant Pot Braised Pot Roast is perfectly tender and incredibly flavorful. It tastes like it cooked for hours but it’s ready for the table in under 1 hour.
When I was growing up, my favorite meal at my Grandma’s house was her pot roast. I’m not sure what her secret was, but it was always cooked perfectly and tasted amazing. I always looked forward to dinner at her house when that was on the menu.
Her gravy was the best and it was all served with a pile of mashed potatoes. Comfort food heaven! But pot roast takes time to slow cook and who has that kind of time during the week?
Enter the Instant Pot. It gives you that same tender meat and slow cooked flavor in a fraction of the time. It makes pot roast doable on any night of the week because it’s ready in under an hour and requires minimal prep work.
This Instant pot braised pot roast is a delicious Italian twist on traditional pot roast. Tomatoes and red wine along with a few other ingredients give this pot roast it’s amazing Italian flavor. It’s every bit as comforting as the traditional and tastes great served with a side of pasta.
If you’re watching your carbs, this roast is equally delicious served over zucchini noodles or spaghetti squash. If you’re not watching your carbs, mashed potatoes are also a great choice.
The tomato sauce that develops while it cooks get a deep rich flavor from red wine along with the juices from the roast. To finish off the meal, add a simple salad and some crusty Italian bread. You’ll be in comfort food heaven.
What ingredients do I need to make this Pot Roast?
- Chuck roast
- Canned tomatoes
- Red wine
- Italian seasoning
- Fresh parsley
- Pasta or zucchini noodles for serving
- 1 tbsp olive oil
- 1 (3lb) chuck roast
- 2 (15oz) cans diced tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp dried Italian seasoning
- 4 cloves garlic, minced
- 1 cup red wine
- 1/4 cup chopped fresh parsley
- 1 lb cooked pasta
Heat olive oil in the Instant Pot on the sauté function.
Sear beef for about 3 minutes on each side.
In a bowl, combine tomatoes, salt, pepper, Italian seasoning and garlic.
Add tomato mixture and wine to the instant pot.
Put the lid on the instant pot and choose the meat/stew function.
Set the timer for 30 minutes.
After 30 minutes, release the pressure.
When the roast is done, remove and set aside.
Turn sauté function back on and bring mixture to a boil.
Let sauce boil for a few minutes to reduce slightly and use a potato masher to crush up the tomatoes to help thicken the sauce.
Toss the pasta with some of the sauce.
Serve slices of the roast over the pasta.
Top with some more of the sauce and sprinkle with parsley.
For a low carb version, serve with zucchini noodles.
Amount Per Serving: Calories: 223Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 476mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 9g