🍖 Instant Pot Pot Roast
🛒 Ingredients:
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3–4 lb (1.5–1.8 kg) chuck roast (well-marbled)
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1 tbsp salt
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1 tsp black pepper
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2 tbsp olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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1 tbsp tomato paste (optional, for depth)
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1 cup beef broth (or more as needed)
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1 tbsp Worcestershire sauce (optional)
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1 tsp dried thyme (or 1 tbsp fresh)
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1 tsp dried rosemary
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4 carrots, peeled and cut into chunks
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1 lb baby potatoes (or Yukon golds, halved)
🔪 Instructions:
1. Season & Sear the Roast
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Pat the chuck roast dry and season it with salt and pepper.
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Turn the Instant Pot to Sauté (High) and add olive oil.
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Sear the roast on all sides (about 3–4 minutes per side) until browned. Remove and set aside.
2. Sauté the Aromatics
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In the same pot, add onion and sauté for 2–3 minutes.
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Add garlic and tomato paste (if using), cook for another minute.
3. Deglaze
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Pour in the beef broth and Worcestershire sauce. Scrape up the browned bits (important for flavor and to avoid the burn notice).
4. Pressure Cook
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Return the roast to the pot. Add thyme and rosemary on top.
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Lock the lid and set to Pressure Cook (High) for 60 minutes.
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After the cook time, let pressure naturally release for 15–20 minutes, then quick release the rest.
5. Add Veggies
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Add carrots and potatoes around the roast.
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Lock lid again and cook for Pressure Cook (High) for 10 minutes.
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Do a quick release when done.
6. Optional Gravy
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Remove meat and veggies to a platter.
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Turn pot to Sauté, and whisk in a slurry of 2 tbsp cornstarch + 2 tbsp cold water.
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Simmer until thickened, then pour over the roast to serve.
✅ Tips:
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Use chuck roast for best texture — it becomes fall-apart tender.
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For added flavor, you can add a splash of red wine when deglazing.
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Storage: Leftovers keep well for 3–4 days in the fridge or can be frozen.
Would you like a low-carb, Whole30, or slow cooker version of this recipe too?