Description
Indulge in the comforting flavors of this Instant Pot pot roast, a classic dish that combines convenience with rich, hearty taste. This recipe transforms a simple beef chuck roast into a tender and succulent meal in under an hour, perfect for family gatherings or cozy weeknight dinners. Paired with flavorful vegetables and a savory gravy, this one-pot meal is sure to become a favorite at your dinner table.
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
- 1/2 teaspoon smoked paprika (optional)
- 1 pound baby red potatoes
- 4 large carrots, chopped
- 1 large yellow onion, diced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- Fresh parsley for garnish
Instructions
- Season the roast by rubbing it with salt, onion powder, garlic powder, black pepper, and smoked paprika.
- Set the Instant Pot to Sauté mode; heat oil and sear the roast until browned on all sides.
- Deglaze the pot with beef broth and Worcestershire sauce.
- Place the seared roast back in the pot and add potatoes, carrots, and onions.
- Lock the lid and cook on High Pressure: 60 minutes for a 3 lb roast or 80-90 minutes for a larger roast.
- Allow natural pressure release for 10 minutes before quick releasing any remaining steam.
- Transfer meat and veggies to a platter; shred the roast with forks.
- For gravy, set Instant Pot to Soup/Broth mode; whisk cornstarch mixed with water into simmering liquid until thickened.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg