Are you ready to transform an ordinary dinner into a culinary masterpiece that will have everyone at the table asking for your recipe? This Instant Pot Pot Roast is not just a meal - it's a comfort food experience that combines tender, fall-apart meat, perfectly cooked vegetables, and a rich, luxurious gravy that will make your taste buds dance with joy. In just under 90 minutes, you'll create a restaurant-quality dish that looks like you've been slaving in the kitchen all day, but takes minimal effort thanks to the magic of the Instant Pot!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs chuck roast
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 2 tbsp cornstarch (optional for gravy)
Instructions
- Prepare the chuck roast by patting it dry with paper towels and generously seasoning with salt, black pepper, and thyme on all sides.
- Set the Instant Pot to "Sauté" mode and add a tablespoon of olive oil. Once hot, sear the chuck roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side. Remove roast and set aside.
- In the same Instant Pot, add chopped onions and garlic. Sauté for 2-3 minutes until onions become translucent and fragrant.
- Return the seared roast to the Instant Pot and add beef broth and Worcestershire sauce. Ensure liquid covers about half of the roast.
- Close the Instant Pot lid, set valve to sealing position, and cook on high pressure for 60 minutes. Allow natural pressure release for 15 minutes afterward.
- After pressure release, carefully remove the roast and set aside. Add chopped carrots and potatoes to the remaining liquid in the pot.
- Close lid and cook vegetables on high pressure for 4-5 minutes, then quick release pressure.
- For gravy, mix cornstarch with 1/4 cup cold water. Set Instant Pot to "Sauté" and slowly stir cornstarch mixture into cooking liquid until thickened.
- Slice roast against the grain, plate with vegetables, and drizzle with prepared gravy. Serve hot.
Tips
- Choose the Right Cut: Chuck roast is ideal for this recipe due to its marbling, which ensures a tender, flavorful result.
- Pat the Meat Dry: Always pat your roast dry before seasoning to help achieve that beautiful golden-brown sear.
- Don't Skip the Searing: Browning the meat before pressure cooking develops deep, rich flavors that are crucial to a delicious pot roast.
- Natural Pressure Release Matters: Allow the natural pressure release for 15 minutes to help keep the meat tender and juicy.
- Slice Against the Grain: When serving, always slice the roast against the grain to ensure maximum tenderness.
- Gravy Thickness Tip: If your gravy is too thin, mix cornstarch with cold water before adding to prevent lumps.
- Make Ahead Friendly: This recipe is perfect for meal prep - it reheats beautifully and often tastes even better the next day!
Nutrition Facts
Calories: 381kcal
Carbohydrates: 25g
Protein: 24g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 67mg
