Description
This Instant Pot Pot Roast recipe is a quick, easy, and flavorful dinner. The roast becomes tender in the pressure cooker, paired with carrots, potatoes, and onions for a wholesome meal. Perfect for busy weeknights or weekend comfort meals.
Ingredients
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, chopped
- 4 Yukon gold potatoes, halved
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and brown the roast on all sides, about 4 minutes per side.
- Remove the roast and set aside. Add chopped onion and garlic to the pot, sauté for 2 minutes until softened.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Add beef broth.
- Place the roast back in the Instant Pot. Add carrots and potatoes around the roast.
- Seal the Instant Pot lid and cook on high pressure for 60 minutes. Natural release for 10 minutes, then quick release.
- Remove the roast and veggies. Optionally, set the Instant Pot to sauté again to thicken the sauce, if desired.
- Slice the roast and serve with vegetables and sauce.
Notes
- For added flavor, you can deglaze the pot with red wine before adding the beef broth.
- If you prefer softer vegetables, cook them separately or increase the cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg