Description
Instant Pot Pot Roast is the epitome of comfort food, delivering a tender and flavorful dish that your family will adore. In just under an hour, you can prepare a succulent roast with perfectly cooked vegetables and a rich, savory gravy—all made in one pot. The pressure cooking method ensures the beef is fork-tender while allowing the flavors to meld beautifully. This recipe is perfect for busy weeknights or special gatherings, providing a nostalgic meal without the fuss. Customize it with your favorite vegetables or spices for a personalized touch.
Ingredients
Scale
- 3–5 pound boneless beef chuck roast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 pound baby red potatoes
- 4 large carrots, chopped into 2-inch pieces
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season the roast by mixing salt, onion powder, garlic powder, black pepper, and rub over the meat.
- Sear the roast in the Instant Pot on Sauté mode until browned on all sides.
- Deglaze the pot with beef broth and Worcestershire sauce.
- Place the roast back in the pot and add potatoes and carrots.
- Pressure cook on High for 60 minutes (3 lb roast) or 80-90 minutes (4-5 lb roast).
- Allow natural pressure release for 10 minutes before quick-releasing remaining steam.
- Transfer roast and veggies to a platter; shred meat using two forks.
- Make gravy by whisking cornstarch and water into simmering broth until thickened.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of pot roast (approximately 4 oz)
- Calories: 290
- Sugar: 2g
- Sodium: 630mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg