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Instant Pot Pot Roast Recipe

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A tender and flavorful Instant Pot pot roast made with beef chuck, vegetables, and a rich savory gravy. Perfect for a comforting and quick weeknight dinner.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 medium carrots, cut into chunks
  • 4 medium potatoes, cut into chunks
  • 1 medium onion, quartered
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)

Instructions

  1. Season the chuck roast with salt, pepper, garlic powder, and onion powder.
  2. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
  3. Add tomato paste to the pot and cook for 1 minute. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
  4. Return the roast to the pot. Sprinkle in thyme and rosemary. Add onion, carrots, and potatoes around the meat.
  5. Close the lid, set valve to sealing, and pressure cook on high for 60 minutes. Allow natural release for 15 minutes, then quick release any remaining pressure.
  6. Remove roast and vegetables. Optional: Set pot to ‘Sauté’, mix cornstarch and water, and stir into the liquid to thicken into a gravy.
  7. Slice or shred the roast, serve with vegetables and gravy.

Notes

  • For extra flavor, marinate the beef for a few hours before cooking.
  • Use baby potatoes and whole carrots to reduce prep time.
  • This recipe can be doubled if using an 8-quart Instant Pot.
  • Leftovers are great for sandwiches or shredded beef tacos.

Nutrition

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