Description
A tender, flavorful pot roast cooked quickly in the Instant Pot with hearty potatoes, carrots, and a savory gravy that makes a perfect comforting dinner.
Ingredients
Meat
- 3–4 lb chuck roast
Vegetables
- 1 onion, quartered
- 4–5 carrots, chopped
- 3–4 potatoes, cubed
- 3 cloves garlic, minced
Liquids & Seasonings
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper, to taste
Instructions
- Sear the Roast: Heat the Instant Pot on sauté mode and sear the chuck roast on all sides until browned to lock in the juices and develop flavor.
- Add Aromatics and Seasonings: Add the beef broth, Worcestershire sauce, minced garlic, quartered onion, thyme, salt, and pepper to the pot with the seared roast.
- Pressure Cook the Roast: Seal the Instant Pot lid and set it to pressure cook on High for 60–70 minutes. Once the cooking time is complete, allow the pressure to release naturally to ensure a tender roast.
- Add Vegetables and Cook Further: Open the lid and add the chopped carrots and cubed potatoes to the pot. Close the lid again and cook on high pressure for an additional 10 minutes to cook the vegetables thoroughly.
- Finish and Serve: Remove the roast and vegetables from the Instant Pot. If desired, thicken the remaining broth inside the pot into a gravy by using the sauté function and incorporating a slurry of cornstarch and water or reducing the liquid directly.
Notes
- A longer cook time of around 90 minutes gives fall-apart tender meat.
- Adding red wine to the broth mixture enhances depth and richness of flavor.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Dinner, Beef
- Method: Instant Pot
- Cuisine: American
