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 !!
-
Cordon Bleu Crescent Ring – A Show‑Stopping Chicken, Ham & Swiss Dinner
This Cordon Bleu crescent ring is a gorgeous, easy dinner made with tender chicken, savory ham, melty Swiss cheese, and flaky crescent dough. Perfect for weeknights or entertaining. Let’s be honest: Chicken Cordon Bleu is one of those dishes that sounds fancy – rolled chicken breasts stuffed with ham and Swiss cheese, breaded and baked…
-
Buttermilk Biscuits with Sausage Gravy – The Ultimate Southern Comfort Breakfast
Flaky, buttery buttermilk biscuits smothered in creamy, peppery sausage gravy – the ultimate Southern breakfast. Learn the secrets to perfect biscuits and rich gravy from scratch. Ready in 30 minutes. Let’s be honest: there are breakfasts, and then there are breakfasts. The kind that make you want to linger at the table, that fill your…
-
4 Secret Uses of Clove Spice You Need to Know – Unlock the Hidden Power of This Aromatic Gem
Cloves are more than just a holiday spice. Discover 4 surprising secret uses – from oral health and digestion to natural insect repellent and flavor boosting. Transform your pantry staple into a household hero. Let’s be honest: cloves are one of those spices that often gets overlooked. You might have seen them nestled amongst cinnamon…