Instant Pot Pot Roast
Ingredients
3-4 lb chuck roast (or similar cut)
1 tbsp olive oil
Salt and pepper to taste
1 large onion, chopped
4 cloves garlic, minced
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4-5 medium carrots, cut into chunks
4-5 medium potatoes, cut into chunks
2 sprigs fresh rosemary
2 sprigs fresh thyme
Optional
1 cup mushrooms, sliced (adds more flavor)
1 tbsp cornstarch + 2 tbsp water (for thickening the gravy)
Instructions
1. Prepare the Meat
Season the roast generously with salt and pepper. Set your Instant Pot to “Sauté” mode and add the olive oil. When the oil is hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
2. Sauté Aromatics
Add the onions and garlic to the Instant Pot, stirring for about 2 minutes until they start to soften.
3. Deglaze the Pot
Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot to release any browned bits. This adds depth to the flavor.
4. Add Remaining Ingredients
Stir in the tomato paste, Worcestershire sauce, and remaining beef broth. Return the roast to the pot, nestling it in the liquid. Add the carrots, potatoes, rosemary, and thyme.
5. Pressure Cook
Secure the lid on the Instant Pot and set it to “Pressure Cook” on High for 60 minutes. After cooking, let it natural release for 15-20 minutes, then manually release any remaining pressure.
6. Serve and Enjoy
Carefully remove the roast and vegetables from the pot. To thicken the gravy, set the Instant Pot to “Sauté” mode, mix the cornstarch and water, and stir it into the pot. Cook until thickened, about 2 minutes.
Slice the roast and serve with the vegetables, drizzling the ri
ch gravy over the top. Enjoy your hearty, flavorful pot roast!
