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Classic Pot Roast (Instant Pot or Not!)

Active Time: 15 minutes
Total Time: 60 minutes
  • Dairy Free
  • Low Carb/Paleo
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Let Your Friends Try This Recipe!

Why we love it:

In the pressure cooker, this dish is hands off and ready to do its thing in no time. If you don’t use an Instant Pot and cook this in the oven, it’s still quite easy but it will braise for more than 2 hours. It makes for an incredible cozy weekend meal. This was the meal I requested on my birthday every year growing up; I hope you enjoy it!


  • 2 pounds Chuck Roast
  • 112 teaspoons Kosher Salt
  • 14 teaspoon Black Pepper (to taste, optional)
  • 112 pounds Russet Potato (about 3 medium sized)
  • 1 pound Button Mushrooms
  • 3 Carrots
  • 1 Yellow Onion
  • 2 cloves Garlic
  • Fresh Thyme (3 sprigs)
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Flour
  • 2 cups Red Wine (or white wine, also can omit and replace with stock)

Cooking Instructions

  • 1. BEEF

    Slice beef into 3 - 4 large pieces. Remove any large pieces of excess fat and discard. Season with salt and pepper.


    Peel the potatoes but leave them whole.

    Slice mushrooms in ½ .

    Scrub carrots and slice into long 2 - 3 inch sections.

    Slice onion into large dice or half rings. Mince garlic.


    Place beef, potatoes, carrot, onion, garlic, mushrooms, and thyme in the pot.


    Sear beef in a large Dutch oven or pot with a lid, over medium-high heat until golden brown on both sides, about 5 - 6 minutes per side. Then add the onions, carrot, mushrooms, potatoes, and garlic.

  • 5. THICKEN

    Melt the butter in a small bowl and stir in the flour. Whisk in the wine until its smooth. Add this to the pot (either kind).

  • 6. WATER

    In the Instant Pot, add only 2 cups of water. Fit the lid on, power on the “beef” setting and cook on high pressure for about 45 minutes.

    Preheat the oven to 325 degrees. In a stove top pot, add closer to 4 cups of water, enough to come up and cover most of the ingredients. Bring to a boil, then stir and press ingredients under the water level. Cover and transfer to the oven. Cook for about 2.5 hours.


    When done, release steam and remove lid. You may prefer to remove the meat and vegetables and turn on sauté to thicken the sauce, but it’s also very good as a thin sauce, especially once you break into the potatoes.

  • 8. STOVE TOP

    The stew is done when the meat is fork tender.

  • 9. SERVING

    Slice the meat and serve in large bowls with veggies. I like to cut the potatoes in ½ and serve a large piece, then diners can mash the potato into the sauce as desired.

    Leftovers taste even better for days and this freezes very well.

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  • BEEF:
    make the same thing with a pork shoulder or even a whole chicken!
    yukon or red skin taste great too but you can leave the skin on
    ok to omit
    you can also make this in the slow cooker
    separate components for little kids so it’s not so overwhelming and pre-shred the meat as needed - also great to add easy biscuits or bread for kids to dunk into the sauce

Prep Ahead & Use It Up

  1. Make ahead. Even better the next day!
  2. Or get everything in the Instant Pot, it can sit overnight before cooking
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