Instant Pot Pot Roast
This Instant Pot pot roast features fall-apart tender chuck roast, hearty vegetables, and a rich gravy, perfect for a comforting dinner any night of the week.
Ingredients
Main Ingredients
- 3–4 lbs beef chuck roast (trimmed of large excess fat) Substitute blade roast if needed
- 4 medium potatoes, peeled and quartered Yukon gold or russet both work
- 2 cups beef broth Low-sodium if you want to control salt
- 2 tablespoons olive oil Or vegetable oil for higher smoke point
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, chopped into 1–2" pieces
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary Or 1 sprig fresh thyme + 1 sprig fresh rosemary
- 2 tablespoons cornstarch Optional — for gravy thickening; arrowroot is an alternative for gluten-free
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Pat the roast dry. Rub all over with salt, pepper, thyme, and rosemary.
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Sear the roast on one side until browned, 4–5 minutes. Turn and brown each remaining side. Remove the roast and set it aside.
- Add the chopped onion, minced garlic, and carrots to the pot. Sauté 3–4 minutes until slightly softened.
- Pour in the beef broth and Worcestershire sauce. Scrape the bottom well to release browned bits.
- Nestle the roast back into the pot on top of the vegetables. Arrange the potatoes around the roast.
- Seal the lid. Set to Manual/Pressure Cook on High for 60 minutes.
- When the cook cycle ends, allow a natural pressure release for 10–15 minutes. Then do a quick release.
- Remove the roast and vegetables to a platter. If you want thicker gravy, mix cornstarch with cold water, stir into the pot, and turn Sauté on until simmering.
- Slice or shred the roast against the grain and serve with the potatoes, carrots, and ladled gravy.
Notes
For a deeper gravy, swap 1/2 cup of the beef broth for a dry beef broth. For a gluten-free version, ensure Worcestershire sauce is GF or substitute with coconut aminos + a splash of vinegar. Refrigerate leftovers within two hours and consume within 3–4 days or freeze for up to 3 months.