Instant Pot Pot Roast

instant pot chuck roast shredded in a bowl with carrots and potatoes

4.43 from 7 votes

This Instant Pot Pot Roast is the ultimate comfort food—tender, juicy, and loaded with flavor. With just a handful of ingredients and one pot, you’ll have a restaurant-worthy meal in under two hours!

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Prep Time20

Cook Time1 10

Total Time1 30

Servings:

Author: Molly

INGREDIENTS

2 tablespoons olive oil
3 pound chuck roast
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 yellow onion diced
3 cloves garlic 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

INSTRUCTIONS

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.
2 tablespoons olive oil, 3 pound chuck roast, Salt and pepper to taste, 1 teaspoon garlic powder, 1 teaspoon 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, thyme, rosemary and bay leaves to the pot with the beef. Cover and set the vent to the sealing position. Pressure cook on high for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef. The Instant Pot will take about 10 minutes to come to pressure then start counting down.
1 yellow onion, 3 cloves garlic, 1 1/2 pounds baby red potatoes, 4 large carrots, 4 cups beef broth, 2 teaspoons Worcestershire sauce, 4 sprigs fresh thyme, 1 sprig fresh rosemary, 2 bay leaves
When the cooking time is up, natural release (do nothing) for 10 minutes then turn the valve to “venting” to quick release the remaining pressure. Transfer the roast to a platter and shred then transfer the cooked vegetables, leaving the sauce behind.
Turn the instant pot to saute setting and mix cornstarch with 1 Tablespoons of water in a small bowl to create a slurry. Add the mixture to the Instant Pot with the leftover cooking liquid. Bring mixture to a simmer and allow to thicken for 3-5 minutes. Serve thickened gravy over the roast and vegetables.
2 Tablespoons cornstarch
Garnish with additional salt and pepper to taste as well as chopped fresh rosemary and thyme.

Notes

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.

To Refrigerate: Store in an airtight container for up to 4 days.

To Freeze: Freeze shredded beef with gravy for up to 3 months.

To Reheat: Warm in the microwave or on the stovetop with extra broth.

Nutrition

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