Instant Pot Pot Roast Recipe
Ingredients
- 3 lbbeef chuck roast
see notes for instructions from frozen
- 1 tbspoil
- 1 tspsalt
- 1 tsponion powder
- 1 tspgarlic powder
- ½ tspblack pepper
- ½ tspsmoked paprika
- 1 lbbaby red potatoes
- 4 largecarrots
- 1 largeyellow onion
chopped
- 4 cbeef broth
- 2 tbspworcestershire sauce
- ¼ cwater
- 2 tbspcorn starch
Directions
- 1
Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
- 2
Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
- 3
Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
- 4
When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- 5
Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
- 6
Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
Instant Pot Pot Roast Recipe
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About this Recipe
The Ultimate Instant Pot Pot Roast and Potatoes
Craving that classic, comforting pot roast and potatoes dinner without hours in the kitchen? Look no further than this incredible Instant Pot Pot Roast recipe! Designed to deliver a perfectly juicy, fork-tender beef chuck roast enveloped in a rich, savory gravy alongside tender potatoes and carrots, this is the ultimate one-pot meal for busy weeknights or relaxed family gatherings.
What makes this Instant Pot Pot Roast truly special is the magic of pressure cooking. It transforms a humble cut of beef into a melt-in-your-mouth experience in a fraction of the time. We start by searing the beef to lock in flavor, then layer it with hearty vegetables like baby red potatoes, carrots, and onions, all swimming in a delicious beef broth and Worcestershire sauce mixture. The result? A deeply flavorful meal that will have everyone asking for seconds.
This recipe is incredibly easy to follow, making it a fantastic option for cooks of all skill levels. The flavorful gravy, thickened right in the Instant Pot, ties everything together, coating every bite of tender beef and vegetable. It’s a complete meal that feels gourmet but is surprisingly simple to achieve. Serve it as is, or with a side of crusty bread to soak up every last drop of that amazing gravy!
Tips for Success:
- Sear for Flavor: Don't skip searing the beef chuck roast! This crucial step creates a flavorful crust and deepens the overall taste of your pot roast.
- Even Veggie Chunks: Cut your potatoes and carrots into similar, larger chunks so they cook evenly and don't get mushy under pressure.
- Perfect Gravy: After cooking, use a cornstarch slurry to thicken the remaining liquid directly in the Instant Pot for a luscious, rich gravy that's ready in minutes.