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Instant Pot Pot Roast

Carly
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Instant Pot Pot Roast: A Tender and Flavorful Weeknight Meal

Craving a hearty, comforting meal that's also incredibly easy to prepare? Look no further than this Instant Pot Pot Roast recipe. This dish transforms a humble chuck roast into a melt-in-your-mouth masterpiece, bursting with rich flavors and tender meat. The magic of the Instant Pot does the heavy lifting, allowing you to enjoy a restaurant-quality meal without the fuss.

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 Cornstarch Slurry:

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Prepare the Roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  2. Sear the Roast: Set your Instant Pot to the Sauté setting. Once hot, add oil to the pot and sear the roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set aside.
  3. Sauté the Onions: Add the diced onion to the Instant Pot and cook until softened and translucent.
  4. Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves.
  5. Combine Ingredients: Return the seared roast to the pot.
  6. Pressure Cook: Secure the lid on the Instant Pot and set the vent to the sealing position. Select the Pressure Cook/Manual setting and set the cooking time for 60 minutes at high pressure. Allow the Instant Pot to come to pressure naturally before starting the timer.
  7. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure.
  8. Add Vegetables: Remove the lid and add the baby potatoes and carrots to the pot. Stir gently to combine.
  9. Thicken the Gravy: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Add the slurry to the pot and stir until the gravy thickens to your desired consistency.
  10. Serve: Ladle the pot roast and vegetables over mashed potatoes or your favorite side dish.

Tips

  • For a richer flavor, use bone broth instead of beef broth.
  • Add other vegetables like turnips, parsnips, or rutabaga for a variety of textures and flavors.
  • For a thicker gravy, increase the amount of cornstarch used in the slurry.
  • To make this dish ahead of time, cook the pot roast as directed, then let it cool completely before storing in the refrigerator. Reheat gently on the stovetop or in the Instant Pot before serving.

By following these steps and incorporating these tips, you'll create a mouthwatering Instant Pot pot roast that will impress your family and friends. Enjoy!

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