Instant pot pot roast and potatoes
Get tender, fall-apart instant pot pot roast in less than two hours with this step by step guide. This recipe can be made with frozen roast and is complete with vegetables for an easy, healthy dinner. It's even Whole30 approved!
Prep Time10 mins
Cook Time1 hr
- 3 pound chuck roast *see notes if yours is bigger or smaller than 3 pounds
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 1/2 pounds baby red potatoes cut in half
- 4 large carrots peeled and cut diagonally into 2-inch pieces
- 4 cups beef broth or stock
- 2 teaspoons Worcestershire sauce or coconut aminos
- 4 sprigs fresh thyme stemmed and chopped
- 1 sprig fresh rosemary stemmed and chopped
- 2 bay leaves
- 2 tablespoons cornstarch or tapioca starch
Set a 6 qt instant pot to the high saute setting. Add the olive oil to the bottom of the instant pot and allow to heat for 1-2 minutes. While it’s heating, sprinkle both sides of the chuck roast with salt, pepper, garlic powder and onion powder.
Use tongs to place the chuck roast in the instant pot with the olive oil and allow to cook for 3-4 minutes on each side without moving it so it creates a browned crust.
Switch instant pot to pressure cook (manual) setting. Add the onion, garlic, potatoes, carrots, beef broth, worcestershire sauce (or coconut aminos), thyme, rosemary and bay leaves to the pot with the beef. Cover the lid and set the timer for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef if your roast is larger or smaller than 3 pounds. The instant pot will take about 10 minutes to come to pressure then start counting down.
When the cooking time is up, do a natural release for 10 minutes (don’t touch anything, just let it release pressure on its own) then use a wooden spoon or towel to turn the valve to “venting” to quick release the rest of the pressure. Transfer the roast to a platter and shred. Add the vegetables to the roast to serve.
Turn the instant pot to sauce setting and mix cornstarch or tapioca starch with 2 tablespoons of water in a small bowl. Add the mixture to the instant pot with the leftover cooking liquid. Bring mixture to a boil and allow to thicken for 3-5 minutes. Serve thickened gravy over the roast and vegetables.
Garnish with additional salt and pepper to taste as well as chopped fresh rosemary and thyme.
For a frozen roast: Skip the searing step and add 10 minutes to your cook time for every pound. So if your pot roast is 3 pounds, you’ll cook it for 30 minutes per pound rather than 20 minutes per pound for a total of 90 minutes.
*: roast should be cooked for 20 minutes per pound of thawed roast. Adjust cook time based on the size of your chuck roast.
Searing the outside of the roast before cooking is optional but it helps develop more flavor. You can omit the starch step and shred the beef right in the instant pot for easy serving.
Serving: 1bowl | Calories: 363kcal | Carbohydrates: 24.9g | Protein: 37.2g | Fat: 12.4g