Got a situation that calls for comfort food—or a one-pot meal that’ll impress—fast? We humbly submit this delicious Instant Pot Pot Roast recipe for your consideration.While traditional pot roast might simmer for 3-4 hours in the oven, this Instant Pot version delivers all that fork-tender goodness in a little over an hour.  In our version, red wine, tomato paste, balsamic vinegar, and Worcestershire sauce work together to create a depth of flavor that goes beyond your average pot roast! Carrots, potatoes, onions, and leeks make it a complete meal.The Key Ingredients Chuck roast: Look for a well-marbled piece.

This is non-negotiable—other cuts won’t break down the same way.Leeks: This might seem unusual in pot roast, but I find that leeks add a subtle sweetness.If you can’t find leeks, you can substitute with an additional medium onion.

Red wine: Allow the wine to reduce by half while you’re still on the sauté setting.This will allow some of the alcohol to cook off (it won’t evaporate properly once you close the Instant Pot).If you don’t consume alcohol, you can substitute beef stock.

Tomato Paste: I always use a little tomato paste in beef braises of this type.Beef and Tomato are a great match.I think of them as umami multipliers for each other!  Balsamic vinegar and Worcestershire sauce: Just a touch of each adds brightness and depth, and helps tenderize the meat.

Baby potatoes: They hold their shape better than larger p

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