Instant Pot Pot Roast

Introduction

Instant Pot Pot Roast is a comforting and hearty meal that’s perfect for family dinners or cozy gatherings. Using the Instant Pot makes this classic dish quick and easy to prepare, ensuring that the meat turns out tender and juicy while keeping the flavors rich and satisfying.

Why Make This Recipe

There are many reasons to make Instant Pot Pot Roast. First, it saves time without sacrificing flavor, making it great for busy days. The Instant Pot locks in moisture, ensuring your roast is tender and full of flavor. Plus, the one-pot cooking method means fewer dishes to clean up afterward! This recipe is perfect for beginners and experienced cooks alike.

How to Make Instant Pot Pot Roast

Making Instant Pot Pot Roast is simple and straightforward. Follow the easy step-by-step directions to create a delicious meal that your family will love.

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

Directions:

Cut the beef into 3 (1lb) portions. Season the beef with salt and pepper.
Set the Instant Pot to the SAUTE setting. When the display shows HOT, add the oil, and sear the roast on all sides (about 2-3 minutes per side).
Remove the roast from the pot and add the diced onion. Cook until the onion is translucent.
To deglaze the pot, pour in the beef stock and scrape any bits stuck to the bottom with a wooden spoon. Turn off the SAUTE setting.
Add the tomato paste, Worcestershire sauce, dried rosemary, thyme, and bay leaves. Stir everything quickly before placing the roast back in the pot.
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 7-8 minutes to come to pressure before cooking begins.
Once the cooking program ends, quickly release the steam.
Remove the lid, then add the halved potatoes and carrot chunks. Secure the lid again, set the vent to SEALING, and select PRESSURE COOK/MANUAL for 10 minutes at high pressure.
After the time is up, allow the pot to naturally release steam for 10 minutes before quickly releasing the rest.
Remove the beef and veggies onto 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 the sauce has thickened.
Spoon the gravy over the beef and garnish with chopped parsley. Serve with crusty bread.

How to Serve Instant Pot Pot Roast

Serve this delicious pot roast hot, drizzled with thickened gravy. It pairs wonderfully with crusty bread for dipping and a side of your favorite vegetables.

How to Store Instant Pot Pot Roast

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the pot roast for up to 3 months. When ready to serve, thaw in the refrigerator and reheat on the stove or in the microwave.

Tips to Make Instant Pot Pot Roast

Always trim excess fat from the roast for better flavor and texture.
Sear the meat well for added depth of flavor.
Let the pot roast rest for a few minutes before shredding for the best texture.

Variation

For a different flavor, consider adding your favorite vegetables like peas or squash. You can also use a different cut of beef, such as brisket or round roast.