There’s nothing quite like a hearty pot roast to bring everyone around the table. The Instant Pot makes this classic dish easier and faster than ever, without sacrificing the rich, savory flavors you’d expect from hours of slow cooking. Tender beef, flavorful veggies, and a luscious gravy all come together in one pot, making cleanup a breeze too! This is comfort food at its best—and it’s all ready in a fraction of the time.
Ingredients
Main
Ingredients
:
3 lbs. beef chuck roast
1 tbsp. olive oil
Salt and pepper, to taste
1 onion, chopped
6 carrots, peeled and cut into 1-inch pieces
1 ½ cups beef broth
1 tbsp. Worcestershire sauce
1 tbsp. tomato paste
4 cloves garlic, minced
4 sprigs of fresh thyme
1 ⅕ lbs. whole baby potatoes
To Thicken the Sauce (Optional):
2 tbsp. cornstarch
Water (to mix with the cornstarch)
Instructions
Step 1: Prepare the Instant Pot
Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up.
Step 2: Season and Sear the Beef
Cut your chuck roast in half to make it easier to handle and to fit in the pot. Generously season both sides with salt and pepper.
Place the beef in the Instant Pot, searing it for about 4 minutes on each side. This step locks in the juices and creates a flavorful crust. Once seared, remove the beef and set it aside.
Step 3: Cook the Aromatics
Add the chopped onion to the Instant Pot and sauté until softened (about 2-3 minutes).
Turn off the sauté function, then stir in the garlic, Worcestershire sauce, beef broth, and tomato paste. Make sure to mix everything thoroughly to combine the flavors.
Step 4: Add the Beef and Herbs
Return the seared beef to the pot, placing it in the liquid mixture. Toss in the sprigs of fresh thyme, which will infuse the dish with a delicious aroma.
Step 5: Pressure Cook the Beef
Close the Instant Pot lid and ensure the release valve is set to sealing.
Select the manual setting and set the timer for 60 minutes.
Once the cooking time ends, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully switch the release valve to venting to release any remaining pressure.
Step 6: Add the Vegetables
Open the lid and place the carrots and baby potatoes on top of the beef. Close the lid again, ensuring the release valve is back to sealing.
Set the Instant Pot to manual for 10 minutes.
Once the timer is up, allow another 10 minutes of natural pressure release before venting the rest.
Step 7: Final Touches
Remove the thyme sprigs and discard them. Take out the beef, shred it with two forks, and return it to the pot.
If you want a thicker gravy, mix 2 tablespoons of cornstarch with water to form a slurry. Stir it into the pot and let it simmer on the sauté function for a few minutes until the sauce thickens.
Step 8: Serve and Enjoy!
Spoon the beef, vegetables, and sauce onto plates. Serve warm and savor every comforting bite!
Notes
Why Sear the Beef? Searing isn’t just for looks; it adds a depth of flavor to the roast and helps lock in its natural juices. Don’t skip this step!
Vegetable Variations: You can swap the baby potatoes for sweet potatoes or add parsnips for a sweeter flavor profile.
Make-Ahead Tip: This dish reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Instant Pot Tips: Always double-check the sealing ring and valve before pressure cooking to avoid steam escaping.
Nutrition
Per Serving (based on 6 servings):
Calories: ~400
Protein: 35g
Carbohydrates: 25g
Fat: 15g
Fiber: 4g
Iron: 20% of Daily Value
Additional Information
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Credits to the original creator. 🙌
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