Ninja Speedi Pot Roast Recipe: Multi-Function Cooker Sunday Dinner

This pot roast transforms tough cuts into a Sunday dinner masterpiece using your Ninja Speedi cooker.

I developed this method to maximize flavor while minimizing active cooking time. The multi-function cooker handles searing and slow cooking in one pot, locking in juices for tender, fall-apart beef every time.

The result is a classic pot roast with rich, deep flavors that taste like they simmered all day. Carrots, potatoes, and onions soak up the savory broth, creating a complete meal in one appliance.

Perfect for feeding a family or impressing guests with minimal effort. Here’s how to make it.

Ingredients for Ninja Speedi Pot Roast

Sunday dinner simplified with beef, veggies, and the cooker handling all the hard work.

The beef is the star here. Chuck roast with good marbling gives you that melt-in-your-mouth texture—Costco has great pre-packaged options. If you’re feeling fancy, Whole Foods butcher will cut it to your preferred thickness. Look for pieces with visible fat streaks; that’s flavor waiting to happen. Most grocery stores carry it near the other roasting cuts.

No red wine? Extra beef broth with a splash of balsamic vinegar gets you 90% there. Out of Yukon Golds? Russet potatoes work too (they just break down a bit more). Skip the tomato paste? Nah, don’t skip it—those squeeze tubes at Trader Joe’s mean you won’t waste the rest of the can. Fresh herbs can replace dried at triple the amount.

Leftovers taste even better the next day. Stores in the fridge for 4-5 days or freeze for 3 months. I like to portion mine into containers—perfect for quick meals all week. The broth thickens up nicely for gravy if you’re feeling fancy.

Step-by-Step Instructions for Ninja Speedi Pot Roast

Here’s how I make this Sunday dinner classic in the multi-cooker without sacrificing flavor.

Step 1: Sear the Beef Chuck Roast

Set your Ninja Speedi to the Sear/Sauté function and add the 2 tbsp olive oil. While it heats, pat the 3 lb beef chuck roast dry with paper towels and season generously with the 1.5 tsp kosher salt and 1 tsp black pepper on all sides. This step is non-negotiable—dry meat browns better and creates a flavorful fond.

When the oil shimmers, add the roast and sear for 4-5 minutes per side until deeply browned. You’re looking for a rich, dark crust that forms a natural release from the pot. Remove the beef and set it aside—it’ll finish cooking later.

Step 2: Build the Flavor Base

In the same pot, add the 1 whole yellow onion (sliced into wedges), 4 whole carrots (cut into chunks), and 1.5 lb Yukon Gold potatoes (quartered). Sauté for 3-4 minutes until the onion starts to soften and the carrots take on some color.

Push the vegetables to one side and add the 4 cloves garlic cloves (minced) to the center of the pot. Cook for 30 seconds until fragrant—don’t let it burn. This builds layers of flavor that’ll infuse the entire dish.

Step 3: Deglaze and Pressure Cook

Pour in the 0.5 cup red wine and scrape the bottom of the pot with a wooden spoon to release all those browned bits. This is where the magic happens—those fond bits dissolve into the liquid, creating a rich, complex sauce. Let it simmer for 2 minutes to cook off the alcohol.

Stir in the 2 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and 1 whole bay leaf. Return the seared beef to the pot, along with any accumulated juices. Secure the lid, set the valve to Seal, and cook on High Pressure for 60 minutes.

Step 4: Natural Release and Finish

Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. This resting time allows the meat to reabsorb some of the juices, keeping it tender and moist. Remove the lid and discard the bay leaf—its job is done.

The beef should be fork-tender at this point. If you prefer a thicker sauce, switch back to Sear/Sauté and simmer uncovered for 5-7 minutes until it reduces to your desired consistency. Taste and adjust seasoning with more kosher salt or black pepper if needed.

Best Sauces and Condiments for These Flavors

Classic Gravy Boost

Transform the cooking liquid into a rich gravy by simmering it with a cornstarch slurry— mix 2 tbsp cornstarch with 2 tbsp cold water. Stir into the pot after removing the beef and cook on Sear/Sauté for 3-4 minutes until thickened. 💫

Horse Radish Cream

A dollop of horseradish cream sauce cuts through the richness beautifully. Mix ½ cup sour cream with 2 tbsp prepared horseradish and 1 tsp lemon juice. The sharpness complements the beef’s depth perfectly.

Red Wine Reduction

For a gourmet touch, reduce 1 cup dry red wine with 1 tbsp balsamic vinegar and 1 tsp brown sugar in a small saucepan. Simmer until syrupy, then drizzle over individual servings. This adds a sophisticated acidity that balances the dish.

Herb Butter Finish

Whisk 4 tbsp softened butter with 1 tbsp fresh parsley and 1 tsp rosemary until smooth. Place a spoonful on top of the roast before serving—it melts into the meat, adding a luxurious herbaceous note.

Spicy Mustard Glaze

Combine 3 tbsp Dijon mustard, 1 tbsp honey, and ½ tsp cayenne pepper for a sweet-spicy glaze. Brush over the roast during the last 10 minutes of cooking or serve on the side. The heat enhances the beef’s savory flavors.

Frequently Asked Questions