Instant Pot pot roast is a delicious family favorite that combines beef chuck, red potatoes, carrots, and herbs cooked in one simple pressure cooker pot.
Ingredients:
3-4 pound chuck roast excess fat trimmed
½ teaspoon ground black pepper
1 tablespoon vegetable oil or olive oil
1 medium yellow onion diced
2 cups beef broth or beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 pound baby potatoes halved
3 large carrots peeled and cut into thick chunks
For The Corn Starch Slurry:
3 tablespoons corn starch mixed with 3 tablespoons of cold water
Directions:
Cut the beef into 3 (1lb) portions.
Season the beef with salt and pepper.
Set the Instant Pot at SAUTE setting, when the message HOT is displayed. Add the oil, and sear the roast on all sides (2-3 minutes per side).
Remove the roast from the pot, and add the onion. Cook until it’s translucent.
Deglaze the pot with beef stock, and scrape off any bits stuck to the bottom of the pot with a wooden spoon. Switch off the SAUTE setting.
Add the tomato paste, Worcestershire sauce, rosemary, thyme and bay leaves. Give everything a quick stir, and add the roast back in.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 60 minutes at high pressure . The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Remove the lid, add the potatoes and the carrots, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure . When time is up, naturally release the steam for 10 minutes , then quickly release the rest of the steam.
Remove beef and veggies on a serving platter, shred the beef and thicken the sauce.
To thicken the sauce, switch on the SAUTE setting. Add the corn starch slurry and whisk until thickened.
Spoon the gravy over the beef. Garnish with chopped parsley leaves. Serve with crusty bread.
Enjoy !!
Recipe Card
Instant Pot Pot Roast
Instant Pot pot roast is a delicious family favorite that combines beef chuck, red potatoes, carrots, and herbs cooked in one simple pressure cooker pot.
- 3-4 pound chuck roast excess fat trimmed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil or olive oil
- 1 medium yellow onion diced
- 2 cups beef broth or beef stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound baby potatoes halved
- 3 large carrots peeled and cut into thick chunks
For The Corn Starch Slurry:
- 3 tablespoons corn starch mixed with 3 tablespoons of cold water
- Cut the beef into 3 (1lb) portions.
- Season the beef with salt and pepper.
- Set the Instant Pot at SAUTE setting, when the message HOT is displayed. Add the oil, and sear the roast on all sides (2-3 minutes per side).
- Remove the roast from the pot, and add the onion. Cook until it’s translucent.
- Deglaze the pot with beef stock, and scrape off any bits stuck to the bottom of the pot with a wooden spoon. Switch off the SAUTE setting.
- Add the tomato paste, Worcestershire sauce, rosemary, thyme and bay leaves. Give everything a quick stir, and add the roast back in.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 60 minutes at high pressure . The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Remove the lid, add the potatoes and the carrots, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure . When time is up, naturally release the steam for 10 minutes , then quickly release the rest of the steam.
- Remove beef and veggies on a serving platter, shred the beef and thicken the sauce.
- To thicken the sauce, switch on the SAUTE setting. Add the corn starch slurry and whisk until thickened.
- Spoon the gravy over the beef. Garnish with chopped parsley leaves. Serve with crusty bread.
- Enjoy !!
-
Slow Cooker 4 Ingredient Lemon Blueberry Dump Cake – The Easiest, Dreamiest Dessert You Will Ever Make
There are desserts that require hours of mixing, measuring, and baking, and then there is this Slow Cooker 4 Ingredient Lemon Blueberry Dump Cake – the kind of dessert that comes together in 5 minutes and tastes like you fussed for hours. Imagine warm, gooey blueberries and bright, tangy lemon, topped with a buttery, golden…
-
Slow Cooker Onion Butter Potatoes – The Easiest, Most Flavorful Side Dish You Will Ever Make
There are potato side dishes that require constant tending, and then there are Slow Cooker Onion Butter Potatoes – the kind of creamy, buttery, melt‑in‑your‑mouth potatoes that practically cook themselves. Imagine tender, fork‑soft baby potatoes or Yukon Gold chunks, slow‑cooked for hours in a bath of rich melted butter, sweet caramelized onions, savory garlic, and…
-
High Protein Cheesecake Fluff – A Creamy, Dreamy, Guilt‑Free Dessert That Tastes Like Heaven
There are desserts that are delicious, and then there are desserts that are delicious AND packed with protein – the kind that make you feel like you are cheating on your diet when you are actually fueling your body. This High Protein Cheesecake Fluff is exactly that. Imagine the rich, tangy, velvety smoothness of a…