Easy Instant Pot Pot Roast
This Easy Instant Pot Pot Roast dinner complete with tender veggies and gravy is the perfect family dinner. A flavorful one pot dinner that is sure to please everyone around the table.
Servings: 6
Equipment
Ingredients
- 3 pound chuck roast, boneless or bone in
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- 1 batch homemade onion soup mix, or 1 store bought packet
- 1 pound carrots, cut into 2 inch pieces
- 2½ pounds small creamer potatoes
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- Set instant pot to the Sauté function and add olive oil.
- Dry beef roast with paper towels and season both sides of the chuck roast with salt and pepper. If needed, cut the roast in half.
- Once the pot is hot, add the beef and sear on both sides, about 3 minutes each side. Remove beef to clean plate.
- Turn off the instant pot and add the minced garlic and tomato paste. Sauté for about a minute until the garlic is fragrant.
- Stir in the Worcestershire sauce and beef broth, scraping all the browned bits off the bottom of the pot.
- Gently place beef back into the instant pot and sprinkle the top with dried thyme, dried parsley and onion soup mix.
- Secure the instant pot lid on and set the pressure valve to sealing position. Set instant pot on manual high pressure for 70 minutes.
- When the cook time ends, let the instant pot do a 10 minute natural pressure release. Then carefully do a quick release.
- Once the pin has dropped, carefully remove the lid and add the chopped carrots and baby potatoes on top of the roast.
- Replace lid on pot, set valve to sealing and set it at high pressure for 6 minutes. When the 6 minutes ends, carefully do a quick release.
- After the pin has dropped, remove the lid and gently remove the carrots and potatoes to a bowl and the beef to a large plate. Leave all the cooking liquid and juices in the pot.
- Set the instant pot to Sauté. Whisk together the cornstarch and water to make a cornstarch slurry. Add the slurry to the juices in the pot and whisk well. Let it cook, whisking often, until the gravy has thickened. Turn instant pot off once thickened.
- Shred the pot roast with two forks and serve with veggies and gravy.
Nutrition
Calories: 669kcal | Carbohydrates: 49g | Protein: 50g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1527mg | Potassium: 1941mg | Fiber: 7g | Sugar: 6g | Vitamin A: 12714IU | Vitamin C: 43mg | Calcium: 111mg | Iron: 7mg
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