Description
This Instant Pot Pot Roast recipe is a comforting and hearty dish that is perfect for a satisfying family meal. Tender chuck roast, flavorful vegetables, and a savory gravy come together beautifully with the ease of pressure cooking.
Ingredients
Chuck Roast:
3 pounds trimmed chuck roast,
Seasoning:
1 tablespoon olive oil, salt, and pepper,
Aromatics:
1 large yellow onion (chopped), 4 garlic cloves (minced),
Liquid and Flavorings:
4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf,
Veggies:
1 pound baby potatoes (halved), 4 large carrots (cut into chunks), 2 celery stalks (cut into chunks),
Thickener (optional):
2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Season the Roast: Generously season the chuck roast with salt and pepper.
- Sear the Roast: Sear the roast in the Instant Pot on Sauté mode until browned. Set aside.
- Sauté Aromatics: Sauté onion and garlic until fragrant. Stir in tomato paste.
- Add Ingredients: Pour in beef broth, Worcestershire sauce, herbs. Return roast to pot, add veggies.
- Cook: Pressure cook on Manual High Pressure for 60 minutes. Release pressure naturally.
- Thicken (Optional): If desired, thicken the sauce with cornstarch slurry on Sauté mode.
- Serve: Slice or shred the roast, serve with vegetables and gravy.
Notes
- For added depth of flavor, consider adding red wine to the broth.
- Leftovers are delicious for next-day sandwiches!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 140mg
