Description
This Instant Pot Pot Roast recipe delivers a tender, flavorful beef chuck roast cooked to perfection alongside hearty baby potatoes, carrots, and onions. Utilizing the pressure cooking method, the roast is seared for a rich crust before being cooked to juicy, fork-tender goodness. The dish is finished with a savory homemade gravy thickened with cornstarch, making for a comforting and easy one-pot meal.
Ingredients
Scale
Beef and Seasoning
- 3–5 pound beef chuck roast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Vegetables
- 1 pound baby red potatoes
- 4 large carrots, chopped into large chunks (see notes for using baby carrots)
- 1 large yellow onion, chopped
Liquids and Thickener
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- Prepare and Season the Roast: Turn on your Instant Pot and set to ‘sauté’. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the beef chuck roast ensuring all sides are evenly coated.
- Sear the Roast: Drizzle oil in the Instant Pot and wait about 30 seconds until hot. Using tongs, carefully place the roast into the pot without moving it for 3-4 minutes to develop a deep brown crust. Turn the roast and repeat searing for 3-4 minutes on each side until all sides are browned.
- Add Vegetables and Liquids: Switch the Instant Pot to ‘pressure cook’ mode on high. Add baby potatoes, chopped onions, and carrot chunks around the roast inside the pot. Pour in beef broth and Worcestershire sauce evenly over the roast and vegetables. Secure the lid and lock it in place. Ensure the vent is set to ‘sealing’ position.
- Cook the Roast: Set the timer for 60 minutes if using a 3-pound roast or 80 minutes for a 5-pound roast. Allow the roast to cook under high pressure until done.
- Release Pressure: When cooking is complete, allow a natural pressure release for 10 minutes without opening or disturbing the pot. After 10 minutes, carefully switch the valve to ‘venting’ to release remaining steam. Wait for the float valve to drop before removing the lid.
- Shred the Roast and Strain Broth: Transfer the roast, potatoes, onions, and carrots to a serving platter. Using two forks, shred the beef into chunks. Use a handheld strainer to remove any solids or bits from the cooking broth left inside the Instant Pot.
- Make the Gravy: Set the Instant Pot to the ‘soup’ setting or low sauté. In a small bowl, whisk together water and cornstarch until smooth. Once the broth starts boiling, gradually stir in the cornstarch mixture and continue stirring until the gravy thickens. Season the gravy with additional salt, pepper, and garlic powder to taste.
- Serve: Pour the thickened gravy over the shredded roast and vegetables. Garnish with fresh thyme or parsley if desired and serve warm.
Notes
- For roasting from frozen, add additional cooking time and ensure the roast is fully heated through before shredding.
- If using baby carrots instead of large chopped carrots, reduce pressure cooking time by 10-15 minutes to prevent overcooking.
- Make sure the Instant Pot vent is on ‘sealing’ during pressure cooking to build proper pressure.
- Natural pressure release helps keep the meat tender by allowing slow decompression.
- Prep Time: 10 minutes
- Cook Time: 70 minutes (including searing and pressure cooking)
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot pot roast, pressure cooker pot roast, beef chuck roast, easy pot roast recipe, one pot dinner
