Gluten Free Instant Pot Beef Pot Roast

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 30 min

This Instant Pot pot roast is the kind of low-effort, high-reward dinner that fills the whole kitchen with deep, savory aroma while doing almost all the work for you. A well-seasoned chuck roast gets seared until deeply browned, then braised with onion, garlic, tomato paste, and a splash of red wine until it turns fall-apart tender and practically shreds itself with two forks. Baby Yukon Gold potatoes and carrots go in for the final pressure-cook, soaking up all that rich, herby braising liquid from the thyme and rosemary. Once everything's tender, a quick cornstarch slurry turns the pot liquid into a glossy, spoon-coating gravy to ladle over the shredded beef and vegetables. It's a comforting, one-pot meal that's easy to portion out for leftovers all week, and it's a great fit for a gluten free dinner rotation.

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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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