This hearty pot roast combines tender beef with the bright flavors of cranberries and fragrant thyme for a comforting meal. Perfect for busy days, it’s easy to make in the Instant Pot and full of delicious, homey goodness.
Start by setting your Instant Pot to the sauté mode and adding a splash of olive oil. Season the roast generously with salt and pepper, then sear it in the hot oil until it’s nicely browned on all sides, about 3 to 4 minutes per side. Once browned, take the roast out and set it aside.
Next, toss the garlic into the pot and cook it just until fragrant, about 30 seconds. Pour in the beef broth and give the bottom of the pot a good scrape to loosen up all those tasty browned bits. Stir in the cranberry sauce, balsamic vinegar, and Worcestershire sauce. Nestle the roast back into the pot and spoon some of the sauce over it. Scatter the onion and thyme around and on top of the roast.
Seal the lid and set the Instant Pot to high pressure for an hour. It’ll take around 10 to 15 minutes to come up to pressure. When the timer goes off, let the pressure release naturally for at least 10 minutes before carefully finishing with a quick release.
Carefully remove the roast and place it on a serving platter. Take out the onions and thyme sprigs from the pot. Switch the pot back to sauté mode. Mix together the cornstarch and water, then stir it into the cooking liquid. Let it simmer until the sauce thickens into a nice gravy, about 10 minutes. Serve the gravy alongside the roast and enjoy!
- Brown the meat well before pressure cooking to develop a richer taste.
- Use fresh thyme if possible for a more vibrant aroma.
- Let the pressure release naturally for about 10 minutes to keep the roast juicy.
This dish combines tender, flavorful beef with the bright, tangy sweetness of cranberries. The thyme adds a lovely herbal note that balances the richness. Cooking it in the Instant Pot makes the process quick and easy without losing any depth of flavor.
Serve this meal over creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce. A side of roasted root vegetables or a simple green salad complements the flavors nicely without overpowering the dish.
Allow leftovers to cool completely before storing in an airtight container. Keep refrigerated for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave to maintain tenderness.
