This recipe for Instant Pot pot roast looks hearty and flavorful! Here’s a step-by-step breakdown with some extra tips to help you make the most of it:
Ingredients:
- 3 lbs. Beef chuck roast
- 1 tbsp. Olive oil
- Salt and pepper to taste
- 1 Onion (chopped)
- 6 Carrots (peeled and chopped into 1-inch pieces)
- 1 tbsp Tomato paste
- 4 Cloves minced garlic
- 1 ½ C. Beef broth
- 1 tbsp Worcestershire sauce
- 4 Sprigs of fresh thyme
- 1 ⅕ lbs. Whole baby potatoes
- 2 tbsp Cornstarch (for thickening the gravy)
Instructions:
- Sear the Beef:
- Set your Instant Pot to the sauté function. Add the olive oil.
- While the pot heats up, season the chuck roast with salt and pepper on both sides.
- Once the oil is hot, add the beef and sear for 4 minutes per side. This will help lock in the flavors.
- Remove the beef from the pot and set it aside.
- Sauté the Onion and Garlic:
- Add the chopped onion to the Instant Pot and sauté until it starts to soften, about 3 minutes.
- Turn off the sauté function. Add the minced garlic, and stir it around for about 30 seconds until fragrant.
- Deglaze and Add Liquid:
- Pour in the Worcestershire sauce and beef broth. Stir in the tomato paste and mix to combine, scraping the bottom of the pot to release any browned bits (that’s flavor!).
- Return the Beef:
- Return the seared chuck roast to the Instant Pot, placing the fresh thyme sprigs on top.
- Close the Instant Pot lid, set the valve to “Sealing,” and select the Manual or Pressure Cook function. Cook on high pressure for 60 minutes.
- Natural Pressure Release:
- Once the cook time is done, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully move the valve to the venting position to release any remaining pressure.
- Open the lid and check the beef— it should be fork-tender and easy to shred.
- Add Carrots and Potatoes:
- Add the chopped carrots and whole baby potatoes on top of the beef.
- Close the lid again, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
- Final Pressure Release:
- After the second cook time, allow for another 10 minutes of natural pressure release, then manually release any remaining pressure.
- Shred the Beef and Make Gravy:
- Open the lid and remove the thyme sprigs.
- Carefully remove the beef and shred it with two forks.
- If you’d like to thicken the sauce, mix the cornstarch with a small amount of cold water (about 2 tbsp) to make a slurry. Stir the slurry into the cooking liquid in the Instant Pot and let it simmer for a couple of minutes until thickened.
- Serve:
- Return the shredded beef to the pot. Stir everything together, making sure the vegetables and beef are well-coated with the gravy.
- Taste for seasoning, adding more salt and pepper if needed.
Serving Suggestions: Serve your pot roast with the carrots, potatoes, and a generous spoonful of the rich gravy. You can also pair it with some crusty bread or a side salad for a complete meal.
Tips:
- For extra flavor: Add a splash of red wine to the deglazing step (after sautéing the onion), letting it reduce slightly before adding the broth.
- Cornstarch tip: If you prefer a thicker gravy, you can use a bit more cornstarch slurry, but add gradually to avoid over-thickening.
- Frozen carrots/potatoes: If using frozen baby carrots or potatoes, you may need to reduce the cook time for the second pressure cook to about 8 minutes to avoid overcooking.
Enjoy your tender, flavorful pot roast dinner!
