Dairy Free Instant Pot Pot Roast

Total time2 hr 15 min

Prep time20 min

Cook time1 hr 35 min

This deeply savory pot roast is everything a low-and-slow Sunday dinner should be, minus the hours of oven time. Searing the chuck roast first locks in a rich, caramelized crust, and building the braising liquid with tomato paste, red wine, and beef broth gives the gravy real depth once it comes together at the end. The Instant Pot does the heavy lifting, turning the roast fork-tender in a fraction of the usual time while the potatoes and carrots cook right alongside it, soaking up all that flavor. Fresh thyme and rosemary keep things earthy and aromatic, and a quick cornstarch slurry thickens the pan juices into a glossy, spoon-coating gravy without any extra fuss. It's hearty, comforting, and easy to portion out for leftovers throughout the week. This one slots neatly into a dairy free dinner rotation, no special weeknight planning required.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, cut into 8 wedges
4 cloves garlic, smashed
2 tbsp tomato paste
½ cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 sprig fresh rosemary
1 lb baby yukon gold potatoes, halved if larger than 1 inch
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, black pepper, garlic powder, and onion powder, then rub the mixture evenly over all sides of the roast.
2
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

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