Easy Instant Pot Pot Roast Tender
When you think of hearty comfort food, there’s little that compares to a perfectly cooked pot roast. The beauty of the Instant Pot is that it delivers this classic dish with all its fall-apart tenderness, rich flavor, and the added convenience of faster cooking times.
Ingredients
- 3 lb boneless beef chuck roast
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 large yellow onion coarsely chopped
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 ½ cups low-sodium beef broth
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 6 medium carrots cut into 1-inch pieces
- 1.5 lbs baby potatoes
- 2 tbsp cornstarch optional, for thickening gravy
- 2 tbsp water optional, for thickening gravy
Instructions
- Prepare the Beef: Season the chuck roast with salt and pepper. Cut the roast in half for easier cooking.
- Sear the Beef: Set your Instant Pot to sauté mode. Heat the olive oil and brown the beef on all sides for about 4 minutes per side. Remove the beef and set it aside.
- Sauté Onion & Garlic: Add chopped onion to the pot and sauté for 4 minutes, scraping up any browned bits. Add minced garlic and cook for 30 more seconds.
- Deglaze: Add tomato paste, Worcestershire sauce, and beef broth. Stir well, scraping any bits stuck to the pot.
- Pressure Cook the Beef: Return the beef to the pot, adding thyme. Seal the Instant Pot and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Add Vegetables: Add carrots and potatoes to the pot, ensuring they are evenly distributed. Cook on high pressure for an additional 5 minutes. Allow natural pressure release for 10 minutes, then quick release.
- Thicken Gravy (Optional): Remove beef and vegetables. Set the Instant Pot to sauté mode and stir in a cornstarch-water slurry to thicken the gravy. Simmer for 3-5 minutes.
- Shred and Serve: Shred the beef with two forks and serve with vegetables and gravy.
Notes
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- For Frozen Roast: If you’re using a frozen roast, cook it for 90 minutes under high pressure, followed by a 10-minute natural release. Then, add the vegetables and cook for 5 minutes.
- Leftovers: Store leftover pot roast in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Gravy Thickening: If you prefer a thinner gravy, skip the cornstarch thickening step.
Nutritional Facts (per serving):
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- Calories: 430 kcal
- Carbohydrates: 24g
-
- Protein: 35g
- Fat: 21g
- Saturated Fat: 8g
-
- Cholesterol: 117mg
- Sodium: 585mg
- Potassium: 1229mg
-
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 7720 IU
- Vitamin C: 22.9mg
- Calcium: 66mg
- Iron: 4.7mg