Go Back
–+ servings
Instant Pot Italian Pot Roast Sandwiches featured image.
Print Recipe
4.86 from 14 votes

Instant Pot Italian-Style Pot Roast Sandwiches

Instant Pot Italian style pot roast with stewed tomatoes, onion, garlic, Italian seasoning, and a splash of red wine vinegar. Serve on buns or over potatoes.
Prep Time5 minutes
Cook Time1 hour
Natural Release15 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot chuck roast, instant pot italian beef, instant pot italian style pot roast, itallian pot roast instant pot, pressure cooker italian pot roast
Servings: 8 servings
Calories: 475kcal
Author: Dana

Equipment

Ingredients

  • 3 lb beef chuck roast*
  • 1 white onion sliced
  • 3 cloves garlic minced
  • 2 15 oz stewed tomatoes with liquid
  • 2 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1½ tablespoon Worcestershire sauce
  • 2 teaspoon brown sugar packed
  • salt and pepper to taste
  • 1 tablespoon olive oil for searing
  • 8 hamburger buns

Instructions

  • Set the Instant Pot to Saute and add 1 tablespoon of oil.
  • Cut chuck roast into 3 large pieces and place in the Instant Pot to sear on all sides.
  • Press Cancel on the Instant Pot, and scrape the bottom of the liner to deglaze the pot.
  • Add in the onion, garlic, vinegar, sugar, Worcestershire sauce, and seasonings.
  • Pour in the stewed tomatoes on top of the chuck roast - Do Not Stir.
  • Close the lid and set to MANUAL or PRESSURE COOK (Whichever setting your pressure cooker has).
  • Set timer for 60 minutes.
  • Once the time is up, allow the pot to Naturally Release for 15 minutes before opening the lid.
  • Using a slotted spoon, remove the pot roast and veggies.
  • Serve alone or serve on sandwiches.

Notes

  • This recipe uses a 3 lb chuck roast.  Pressure cooking times vary.  Thawed chuck roasts cook for 20 minutes per pound and frozen chuck roasts cook for 30 minutes per pound.  Natural release times stay the same. 
  • Sear the roast in three pieces for more browning. More surface area, more flavor.
  • Deglaze the pot after searing or the burn notice will trigger.
  • Stewed tomatoes on top, do not stir. Keeps the bottom from scorching.
  • Natural release for 15 minutes. Quick release makes the meat tough.
  • Sear the roast in a skillet first. Transfer to slow cooker. Cook on low 8-9 hours or high 5-6 hours.

Nutrition

Serving: 1serving | Calories: 475kcal | Carbohydrates: 29g | Protein: 38g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 526mg | Potassium: 803mg | Fiber: 2g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 6mg
QR Code linking back to recipe