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Pot roast and mashed cauliflower with gravy and herbs in a white bowl

Instant Pot Pot Roast With Cocoa Chipotle Gravy

Get the perfect comfort meal on the table fast with this Instant Pot Pot Roast recipe! This recipe is all about rich and comforting flavors and is so quick and easy to put together. Red wine, cocoa and Chipotle chili lend a mild yet rich warmth, and the gravy is perfect for pouring over mashed potatoes, roast vegetables and the pot roast. To top it all of, it's made in the Instant Pot so it's fast & easy!
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 16 hours 34 minutes
Servings: 6
Author:Andrea

Ingredients

  • 2 tbsp olive oil
  • 3 lbs boneless chuck roast either 2 smaller pieces or 1 large piece
  • 1 medium onion cut into quarters
  • 2.5 tbsp unsweetened cocoa powder
  • 1.5 cups dry red wine like Cabernet Sauvignon or beef broth
  • ½ cup crushed tomatoes
  • 2 tbsp minced garlic
  • 1 tbsp minced fresh rosemary
  • 1 tbsp chopped Chipotle pepper in adobo sauce
  • Scant ¼ cup flour
  • Kosher salt and fresh cracked black pepper
  • Fresh parsley optional

Instructions

  • Bring chuck roast to room temperature at least 30 minutes prior to cooking, and generously coat with salt and pepper.
  • When it's time to cook, turn on Saute function on the Instant Pot and warm the oil in the inner pot.
  • Sear both sides of the chuck roast until golden brown, about 3-5 minutes each side, and remove from the pot. Select Cancel on the Instant Pot and add the removable trivet to the pot. Then add the meat and onions back into the pot.
  • Meanwhile, in a medium bowl whisk together the cocoa powder, red wine or broth, rosemary, garlic, Chipotle and tomatoes.
  • Pour the sauce mixture over the meat, and cover and lock the pot.
  • Select Manual High Pressure and set the time to 60 minutes if using 2 smaller pieces, or 75 minutes if using 1 large piece.
  • When complete, use a Quick release to release pressure from the pot, then remove the roast and set aside.

To make the Gravy:

  • Strain the cooking liquid out of the pot, making sure to scrape the bottom of the pot to release and stuck bits, and reserve at least 2 cups of liquid.
  • Select Saute on the Instant Pot, and add the liquid back to the pot, and whisk in the flour. If you are aiming for a thicker sauce, go ahead and add the entire amount, but if you'd like a thinner gravy, start by adding about ⅛ cup of flour, and add to it in small amounts to get the desired consistency. Remember that the gravy will thicken as it heats up, so be patient by stirring in your amounts and checking the consistency before adding more flour.
  • Add in salt & pepper to taste.
  • When desired consistency is reached, remove from the pot and set in a bowl.
  • Shred up pot roast and place on a serving platter. Top with gravy and garnish with fresh parsley.
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