Description
This Instant Pot Pot Roast recipe delivers a juicy and tender beef chuck roast cooked with potatoes, carrots, and onions, all simmered in a flavorful beef broth and finished with a rich homemade gravy. Perfect for a comforting family dinner, this one-pot meal is easy to prepare and pleases even picky eaters with its classic American flavors.
Ingredients
Beef and Seasoning
- 3-5 pound beef chuck roast (see notes for instructions when using frozen)
- 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
Liquid and Thickener
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 2 tablespoons corn starch
Instructions
- Season the Roast: In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture thoroughly all over the beef chuck roast to evenly coat it on all sides.
- Sear the Roast: Turn on the Instant Pot to 'saute' mode and drizzle in the oil. After about 30 seconds, place the roast carefully into the pot using tongs. Do not move it for 3-4 minutes to allow a good sear to form. Turn the roast with tongs to sear each side for 3-4 minutes until all sides are browned evenly.
- Add Vegetables and Liquids: Switch the Instant Pot to 'pressure cook' on high. Add the baby red potatoes, chopped carrots, and chopped onion around the roast inside the pot. Pour in the beef broth and Worcestershire sauce over everything.
- Pressure Cook the Roast: Secure the lid and lock it. Ensure the vent is set to the sealed position. Set the pressure cooking time between 60 to 80 minutes depending on the roast size (60 minutes for 3 pounds, 80 minutes for 5 pounds). If using baby carrots, refer to notes for adjusted method.
- Release Pressure: Once cooking is complete, allow a natural pressure release for 10 minutes without touching the pot. After this, carefully turn the vent to release any remaining steam until the float valve drops. Remove the lid.
- Prepare the Roast and Gravy: Transfer the roast and vegetables to a serving platter. Shred the roast into chunks using two forks. Use a strainer to remove any solids from the broth in the pot. Set the Instant Pot to 'soup' mode to bring the broth to a boil.
- Thicken the Gravy: In a small bowl, whisk together the water and corn starch until smooth. Stir this mixture into the boiling broth and continue stirring until the gravy thickens. Season with additional salt, pepper, and garlic powder to taste.
- Serve: Pour the hot gravy over shredded roast and vegetables. Garnish with fresh thyme or parsley if desired and serve immediately for a comforting meal.
Notes
- If using baby carrots, reduce pressure cooking time by 10 minutes and do not add carrots initially. After the main pressure cooking, add baby carrots and cook under pressure for 10 more minutes to prevent them from becoming mushy.
- For frozen roast, increase the pressure cooking time by 20-30 minutes and optionally skip the searing step by seasoning the roast directly and proceeding to pressure cooking.
