Description

A hearty and tender Instant Pot Pot Roast made with chuck roast, vegetables, and flavorful seasonings, cooked to perfection in a fraction of the time.

Ingredients

Units Scale

3 lbs chuck roast
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 cup beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
4 large carrots, cut into chunks
4 medium potatoes, quartered
2 tbsp cornstarch (optional, for thickening)
2 tbsp water (for slurry, optional)

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Instructions

Set the Instant Pot to ‘Sauté’ mode and add olive oil.
Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove and set aside.
Add chopped onion and garlic to the pot and sauté for 2-3 minutes.
Stir in tomato paste, then add beef broth, Worcestershire sauce, thyme, and rosemary. Scrape up any browned bits from the bottom.
Return the roast to the pot and seal the lid. Set to ‘Pressure Cook’ or ‘Manual’ for 60 minutes.
Once done, allow pressure to release naturally for 10 minutes, then quick release the remaining pressure.
Add carrots and potatoes to the pot. Reseal and cook on high pressure for 10 minutes.
Quick release the pressure. Remove the roast and vegetables to a serving platter.
To thicken the sauce (optional), mix cornstarch and water in a small bowl and stir into the pot on ‘Sauté’ mode until thickened.
Serve the pot roast with vegetables and sauce spooned over the top.

Notes

You can use baby potatoes instead of quartered potatoes for less prep.
Add celery for extra flavor and texture.
For a gluten-free version, ensure Worcestershire sauce is gluten-free.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg