Dairy Free Instant Pot Beef Pot Roast

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 30 min

This fork-tender pot roast starts with a well-seasoned chuck roast, seared until deeply browned, then built into a rich braise with onions, garlic, tomato paste, red wine, and beef broth. The Instant Pot does the heavy lifting, breaking down the collagen until the meat pulls apart effortlessly with two forks, while baby Yukon Gold potatoes and carrots cook right alongside it and soak up all that savory flavor. A quick cornstarch slurry turns the pot liquid into a glossy, spoon-coating gravy to spoon over everything before serving. Fresh thyme and rosemary bring an herby backbone, and a scatter of chopped parsley at the end brightens the whole platter. It's a comforting, all-in-one dinner that works great for a dairy free table, no special equipment beyond the Instant Pot required.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1 medium yellow onion, cut into 8 wedges
4 cloves garlic, smashed
2 tbsp tomato paste
½ cup dry red wine
1 ½ cups low-sodium beef broth
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 sprig fresh rosemary
1 lb baby yukon gold potatoes, halved
3 large carrots, cut into 2-inch pieces

For the gravy

2 tbsp cornstarch
2 tbsp cold water

For serving

fresh parsley, chopped (optional)

Instructions

1
Pat the chuck roast dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, and onion powder, then rub the mixture evenly over all sides of the roast.
2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms. Transfer the roast to a plate.

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