- jasminasmith98
- May 19
- 1 min read
Wishing Well Pot Roast
1
Gravy
(Optional) Thicken juices with a cornstarch slurry using sauté mode for a simple gravy.
Notes
1
Season, Flour & Sear the Roast- Pat the roast dry. Season generously with salt and pepper. Lightly coat all sides with flour. Turn Instant Pot to Sauté (High). Add oil. Sear roast 2–3 minutes per side until browned. Remove roast and set aside.
2
Sauté Aromatics- Add a little more oil if needed. Sauté onion, bell pepper, and celery for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds. Add tomato paste (if using) and stir to caramelize, 1 minute.
3
Deglaze & Layer- Pour in beef broth, scraping up browned bits from the bottom. Stir in the onion soup mix and thyme. Return roast to the pot, nestling it into the liquid and veggies.
4
Pressure Cook- Add carrots and potatoes around the roast. Lock lid and set valve to Sealing. Pressure Cook on High for 60 minutes. Let pressure naturally release for 15–20 minutes, then quick release any remaining.
5
Serve- Remove roast and vegetables carefully. Slice or shred roast.
Instructions
3–4 lb chuck roast
Salt and pepper
2–3 tbsp flour
2–3 tbsp olive oil
1 medium onion sliced
1 bell pepper sliced (any color)
2–3 celery stalks chopped into chunks
3–4 garlic cloves minced
1 packet dry onion soup mix
1½ cups beef broth
2 tbsp tomato paste (optional for richness)
3–4 carrots cut into chunks
3–4 Yukon gold potatoes halved or quartered
1–2 sprigs fresh thyme or 1 tsp dried thyme (optional)
Wishing Well Pot Roast
Wishing Well Pot Roast
Foodie
Jasmin Smith
This Instant Pot pot roast is the ultimate comfort food—fall-apart tender beef, hearty vegetables, and a rich, savory broth infused with onion soup mix for extra flavor. With a simple prep and faster cooking time than traditional methods, it's perfect for a cozy weeknight dinner or a relaxed Sunday meal.
Servings :
6 Servings
Calories:
450 Calories / Serve
Prep Time
15 min
Cooking & Sautéing Time
70 min
Natural Release Time
20 min
Total Time
1 hour 45 min
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