Instant Pot Pot Roast
Learn how to make a delicious and easy Instant Pot Pot Roast that you can serve to your family or dinner guests - they will all be impressed by this homestyle roast with carrots and potatoes, all topped with a silky homemade gravy.
Servings: 6 Servings
Calories: 952kcal
Equipment
Ingredients
- 3 to 4 pound boneless beef chuck roast cut into 6-8 chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoom black pepper
- 2 tablespoons olive oil divided
- 1 cup diced yellow onion
- 3 cloves minced garlic
- 3 cups low-sodium beef broth divided
- 1 tablespoon Worcestershire sauce use gluten free if you're gluten free or keto
- 1 tablespoon dijon mustard
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 2 bay leaves
- 1 ½ pounds whole baby potatoes
- 1 lb carrots peeled and cut into large chunks
- ⅓ cup cold water
- 3 tablespoons cornstarch or tapioca starch
- 2 tablespoons fresh parsley chopped
Instructions
- Add the salt, garlic powder, and black pepper to a small bowl. Whisk to combine.
- Season the beef chuck roast pieces with the spice mixture.
- Set the instant pot to SAUTÉ. Once the display reads "HOT", add one tablespoon of the olive oil.
- Sear the beef for 3-4 minutes on each side, working in batches if need be. Once seared, transfer the meat to a clean plate.
- Add the additional tablespoon of olive oil to the pot. Add the onions and sauté for 1-2 minutes.
- Add ½ cup of the beef broth to the pot and stir. Scrape up any brown bits from the bottom of the pot. Let the onions cook in the broth for 2-3 minutes, until translucent.
- Add the minced garlic and cook for an additional minute, stirring often to ensure the garlic doesn't burn.
- Press CANCEL to turn the instant pot off the SAUTÉ setting. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, Italian seasoning, paprika, and bay leaves to the pot. Stir to combine.
- Place the beef roast chunks back into the pot.
- Then, Place the carrot chunks and baby potatoes on top of the roast. Do not stir. You want the carrots and potatoes on top of the roast so that they do not get too mushy in the cooking process.
- Place the lid on the instant pot and seal the vent. Set the instant pot to MANUAL. Select HIGH and set the time to 60 minutes. The instant pot will take some time to build pressure and then will start counting down the time once pressure is built.
- Once done, let the instant pot naturally release for 10 minutes. Then, carefully turn the vent to the "venting" position to manually let it release pressure. Once no more steam remains and the steam valve has dropped, you can remove the lid. Do not remove the lid until that happens.
- Remove the potatoes, carrots and beef from the pot. Shred the beef and add it to a platter along with the potatoes and carrots.
- Set the Instant Pot to Sauté on the REGULAR setting. In a small bowl, whisk together the cold water and cornstarch until smooth.
- Pour the cornstarch slurry into the pot. Let simmer and whisk until the gravy thickens, about 5 minutes.
- Pour the gravy over the pot roast and garnish with fresh parsley.
Video
Notes
- The cooking time for pot roast in the Instant pot is 20 minutes per every pound of beef. This recipe for a three-pound roast required 1 hour of cooking, but if your roast is larger you may want to cook it for additional time.
- Skip the gravy if you wish. You can also use arrowroot powder to thicken the gravy if you prefer.
- Different brands of beef broth will have varying levels of salt. Taste the pot roast after cooking and add more salt if needed.
- Leftovers can be stored in the fridge in an airtight container for up to 4 days or in the freezer for 3 months.
Nutrition
Serving: 1 | Calories: 952kcal | Carbohydrates: 44g | Protein: 80g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 28g | Trans Fat: 3g | Cholesterol: 251mg | Sodium: 983mg | Fiber: 6g | Sugar: 7g