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
Ingredients
- 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
Instructions
- 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 !!
-
The Real Power of Celery: Health Benefits Without the Hype
This simple plant cleanses blood, skin, kidneys, liver, and pancreas in one stroke. But you have to do it this way. Discover the real science-backed benefits of celery and how to use it daily. Let me tell you about the vegetable that almost everyone overlooks. Celery. It’s that green stuff in the back of your…
-
Pineapple Cream Cheese Dump Cake: The 5-Ingredient Dessert That Tastes Like Heaven
Discover the magic of Pineapple Cream Cheese Dump Cake! Sweet, tangy, and incredibly easy, this 5-ingredient dessert features juicy pineapple, creamy cheesecake pockets, and a buttery golden topping. Ready in under an hour! Let me tell you about the dessert that disappears faster than anything else at every potluck I’ve ever attended. It’s the one…
-
Cream Cheese Ball with Beef: The Retro Appetizer That Never Goes Out of Style
Discover the classic Cream Cheese Ball with Beef! This savory, no-bake appetizer combines creamy cheese, salty dried beef, and fresh green onions for the ultimate party starter. Ready in 15 minutes! Let me tell you about the appetizer that disappears faster than anything else at every party I’ve ever hosted. It’s the one that guests…