Holiday Pot Roast

Wherever you are, this time of year is perfect for cooking comfort foods! This recipe is naturally gluten-free, has lots of delicious vegetables and is full of flavor. Typically, pot roasts take quite some time to cook. However, in this recipe we used our Instant Pot to speed things along! This recipes is great for a cozy meal and is perfect for the holidays!

What makes this pot roast so special?! Well for starters, who doesn’t love flavorful meat and tender vegetables? The coffee flavor and porcini powder in our Hit the Roast Jack spice blend pairs well with the umami flavor in the soy and fish sauce. Finally, to add the holiday cheer, we added some fresh cranberries in with the veggies!


Makes 6 servings

  • 2-3
    pounds grass-fed beef chuck roast, 2-3 inches thick
  • 2 tbsp
  • 2 cloves
    garlic, minced
  • 2 cups
    pearl onions, sliced
  • 1 cup
    fresh cranberries
  • 2 medium
    carrots, chopped in large chunks
  • 2 medium
    Yukon Gold potatoes, quartered
  • 1 cup
    low sodium beef stock
  • 1 tbsp
    soy sauce
  • 1 tbsp
    fish sauce (I use Red Boat brand)
  • 1 tbsp
    olive oil
  • 2 tbsp
    red table wine
  • Kosher salt and ground black pepper to taste
  • Fresh rosemary, thyme and 2 bay leaves
  • 1 ½ tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)


  1. Wash and pat the chuck roast dry with a paper towel. Season with kosher salt and pepper sprinkled on both sides and rub in gently. Sprinkle with the Hit the Roast Jack spice blend. Cover the entire roast and let rest for 30 minutes or up to 24 hours in the fridge.
  2. When ready to cook: heat up Instant Pot using Sauté function.
  3. Add the olive oil to the Instant Pot and then add the roast.
  4. Brown roast for 5 minutes per side; then remove and set browned roast aside.
  5. Sauté the pearl onions and garlic until softened.
  6. Add the red wine to deglaze the pot. Stir and scrape up the brown bits with a wooden spoon.
  7. Add the stock, soy sauce, fish sauce, all the fresh herbs, cranberries and vegetables to the Instant Pot. Taste the seasoning and add more salt and pepper if desired.
  8. Place the chuck roast and all its meat drippings in the Instant Pot. 
  9. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 45 minutes + Full Natural Release (25 minutes). Open the lid carefully.
  10. Remove the roast gently from the pot and set aside.
  11. Taste the gravy again, then adjust the seasoning if necessary. Mix 1 ½ tbsp cornstarch with 2 tbsp water, then mix it into the gravy one third at a time until desired thickness.
  12. Cut the roast against the grain and add a serving to each plate. Top with the thickened sauce and vegetables. Serve by itself or with a side of spinach or brown rice
Samantha Binkley