Disclosure: This recipe provides Amazon affiliate links. As an Amazon Associate I earn from best instant pot mashed potatoes purchases. Now I’ve gotta tell you folks, this isn’t just any pot roast.

Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that’s going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot! Oh, and IT’S SUPER EASY TO MAKE!

It’s time to make our amazing seasonings. When done searing, transfer to a plate and set aside for the time being. You’ll see it will likely be a bit caked with lots of the seasonings stuck on the bottom from the searing of the meat. And allow to cook for a few moments as you continue deglazing. By now, all the previous spice remnants should have pretty much gotten up from the bottom of the pot which is good because we really want the bottom of the pot to be as smooth as possible.

Secure the lid and cook at high pressure for a little while. When done, remove the foil pouches with tongs and set aside. Give the Instant Pot some heat again so that the sauce begins to bubble. Let them simmer in the sauce as it bubbles for a minute. Stir it in and after it bubbles for a minute and turn the pot off. As the bubbles die down, you’ll see the sauce will have thickened up a bit to the perfect consistency and flavor! Everyone you serve this to will praise you and beg you for the recipe!