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Instant Pot Pot Roast Recipe

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4.2 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Diet: Halal

Description

This Instant Pot Pot Roast recipe delivers a tender, flavorful beef chuck roast cooked to perfection with carrots and baby potatoes. Using the Instant Pot’s pressure cooking capabilities, the meat becomes succulent and juicy in a fraction of the traditional cooking time, enhanced by a rich gravy made from the cooking juices. This comforting meal is perfect for a hearty family dinner.

Ingredients

Beef and Seasoning

  • 3 pound boneless beef chuck roast
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

Vegetables and Flavorings

  • 1 large sweet yellow onion (coarsely chopped)
  • 4 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups low sodium beef broth
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 6 medium carrots (cut into 1-inch pieces)
  • 1.5 pounds whole baby potatoes

Gravy Thickener (Optional)

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Prepare the Beef: Cut the beef chuck roast in half for even cooking. Then sprinkle the Kosher salt and black pepper evenly on all sides of each piece to season the meat thoroughly.
  2. Brown the Meat: Turn your Instant Pot to the sauté setting and heat 1 tablespoon olive oil until hot. Place the seasoned beef pieces in the pot and brown each side for about 4 minutes without moving them to ensure a good sear. Once browned, transfer the beef to a clean plate.
  3. Sauté Aromatics: Using the Instant Pot on sauté mode, add the coarsely chopped onion to the pot. Cook for about 4 minutes until softened and lightly browned, stirring frequently and scraping up any browned bits from the bottom. Add minced garlic, stir briefly, then press cancel to turn off the Instant Pot.
  4. Add Flavor Enhancers: Stir in the tomato paste, Worcestershire sauce, and low sodium beef broth, scraping the pot’s bottom to lift any flavorful browned bits.
  5. Pressure Cook Roast: Return the browned beef to the pot and add fresh thyme sprigs or dried thyme. Secure the Instant Pot lid and set the steam release valve to sealing. Select Manual/Pressure Cook on high pressure for 60 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release of any remaining pressure.
  6. Cook Vegetables: Open the Instant Pot and add the carrot pieces and baby potatoes on top of the beef. Close the lid again and pressure cook on high pressure for an additional 5 minutes. Once done, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
  7. Shred Meat and Remove Veggies: Carefully remove the beef and vegetables from the Instant Pot. Discard fresh thyme stems if used. Use two forks to shred the beef into chunks.
  8. Optional Gravy Thickening: Turn the Instant Pot back to sauté mode. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Pour the slurry into the pot juices and cook while stirring occasionally until the gravy thickens slightly.
  9. Serve: Plate the shredded pot roast with cooked carrots and potatoes, then spoon the thickened gravy over the top. Enjoy your hearty, comforting meal!

Notes

  • Be sure to brown the beef properly to develop rich flavors and allow easy release from the pot.
  • Use low sodium beef broth to control the saltiness of the dish.
  • Natural pressure release helps keep the meat tender and juicy.
  • Thickening the gravy is optional but highly recommended for a luscious sauce.
  • This recipe can be doubled if your Instant Pot capacity allows.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/instant-pot-pot-roast-recipe/