Pot roast is a cooking method rather than a specific meat cut. It involves searing a large beef cut until it’s browned on all sides and then slow-cooking it with aromatic herbs, onions, carrots, and broth until it reaches melt-in-your-mouth tenderness. This can be done in various ways, including a Dutch oven, oven, slow cooker, or pressure cooker. In this recipe, we use an Instant Pot, which significantly reduces cooking time.
Best Cuts of Meat
For the best results, use tougher cuts of beef such as chuck, brisket, and round for pot roast. These leaner cuts with plenty of connective tissue work exceptionally well due to the prolonged, slow cooking process.
Cooking Time in a Pressure Cooker
The cooking time for pot roast in an Instant Pot varies depending on the meat’s size. A general guideline is to allocate 20 minutes of cook time per pound of meat. However, keep in mind that this is the actual cooking time and not the total time required for the recipe. It includes the time needed to bring the beef to room temperature, searing, and pressure release.
