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–+ servings
Instant Pot Roast

Savory Instant Pot Roast That Melts in Your Mouth

This Instant Pot Roast recipe features tender beef and hearty veggies for a comforting meal experience.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Natural Pressure Release 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast Boneless cuts are easier to slice.
  • 1 tablespoon Kosher Salt Reduce if using table salt.
  • 1 teaspoon Black Pepper
For the Sauté
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Sweet Yellow Onion Diced.
  • 4 cloves Garlic Minced.
For the Gravy
  • 2 tablespoons Tomato Paste Or canned tomatoes in a pinch.
  • 1 tablespoon Worcestershire Sauce
  • 4 cups Low Sodium Beef Broth Vegetable broth can be used as an alternative.
  • 1 teaspoon Fresh Thyme Can use dried or other herbs.
For the Veggies
  • 4 medium Carrots Chopped.
  • 1.5 pounds Whole Baby Potatoes Can use larger chopped potatoes.
For Thickening
  • 2 tablespoons Cornstarch Arrowroot powder is a gluten-free alternative.
  • 1/4 cup Water

Equipment

  • Instant Pot

Method
 

Cooking Instructions
  1. Cut the beef chuck roast in half and season with kosher salt and black pepper.
  2. Set the Instant Pot to sauté mode and add olive oil, heating until shimmering. Brown the beef for 4 minutes on each side, then remove.
  3. Sauté diced onions for 4 minutes until translucent, then add minced garlic and sauté for 1 minute.
  4. Stir in tomato paste and Worcestershire sauce, then pour in beef broth and scrape the pot's bottom to deglaze.
  5. Return the beef to the pot, add thyme, secure the lid, and pressure cook on high for 60 minutes.
  6. Allow pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
  7. Layer carrots and baby potatoes on top of the beef, seal the lid again, and pressure cook for an additional 5 minutes.
  8. Let the pressure release naturally for another 10 minutes before quick-releasing any leftover steam.
  9. Remove the beef and shred it with two forks.
  10. Mix cornstarch with water until smooth, add to the pot, and sauté for 2-3 minutes until thickened.
  11. Return shredded beef and vegetables to the pot, mix with the thickened gravy, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 42gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 120IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently and enjoy.

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