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 !!
-
Banana Caramel Custard
Imagine a dessert that begins with a deep, bitter-sweet layer of liquid gold, crowned with slices of caramelized banana, all enveloped in a silken, vanilla-speckled custard. When inverted, it reveals itself as a stunning, trembling tower of flavor—a perfect marriage of humble ingredients and elegant technique. This is Banana Caramel Custard, a dessert that transcends…
-
Farmer’s Casserole
There is a particular kind of morning that demands a special kind of meal. Whether it’s a bustling holiday gathering, a house full of weekend guests, or simply a desire to have a nourishing, hot breakfast waiting with zero morning fuss, the Farmer’s Casserole answers the call. This dish is the undisputed champion of make-ahead…
-
The Best Banana Cake in the World
Let’s be clear: the world does not need another mediocre banana cake. What it needs is the banana cake—the one against which all others are measured. This is that cake. It’s not a dense banana bread masquerading as cake. It is a sublime, purpose-built creation with an impossibly moist, tender crumb, a profound and nuanced…