Instant Pot Pot Roast
Instant Pot Pot Roast! Rustic, delicious, and cozy to the max. Tender beef, onions, potatoes, garlic and herbs, mushrooms, and a perfectly luscious gravy.
Ingredients
- 1 ½ lb. boneless beef chuck roast
- 1 tbsp. olive oil
- One small yellow onion chopped
- Two cloves garlic minced
- 3 medium carrots cut into 1” pieces
- ¾ lb. whole baby potatoes quartered
- Two bay leaves
- 2 tbsp. red wine vinegar
- ½ tbsp. Worcestershire sauce
- ¾ cups beef broth
- One fresh thyme sprig
- 1 Fresh rosemary sprig
- 1 tbsp. cornstarch
- 1 tbsp. water for slurry
- ½ tsp. salt
- ½ tsp. black pepper
Instructions
- Prepare the instant pot and preheat it using the Sauté More function.
- Using a paper towel, pat dry the chuck roast steak, then generously season both sides of the roast with black pepper and salt.
- Add olive oil to the inner pot. Place the seasoned roast in the pot and let it brown for 10 minutes per side without constantly flipping it. Then, remove from the pot and set aside.
- Add onions to the pot and sauté until softened. Season with salt and black pepper, then add garlic and sauté for 30 seconds.
- Add a dash of red wine vinegar, and deglaze the pot using a wooden spoon.
- Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves into the Instant Pot.
- Return the chuck roast and all its meat juice to the Instant Pot. Close the lid and cook at High Pressure for 45 minutes, waiting for Full Natural Release. Then, open the lid carefully.
- Transfer the chuck roast to a cutting board, cover it with aluminum foil, and set aside.
- Submerge the potatoes in the gravy, then add the carrots on top of the potatoes. Close the lid and Pressure cook at High Pressure for 4 minutes, then wait for Quick Release. Open the lid carefully.
- Adjust the seasoning if necessary. Mix cornstarch with water and gradually add it to the gravy until you get the desired thickness.
- Slice the roast chuck against the grain, and serve the pot roast and veggies with the gravy. Enjoy!
Notes
-
- Let the pot roast cool down to room temperature before storing it. Avoid leaving it at room temperature for too long.
- Once it has cooled down, transfer the pot roast to an airtight container. Alternatively, wrap it tightly in plastic or aluminum foil.
- Pot roast can be stored in the refrigerator for up to 4 days. If you want to store it longer, you can freeze it for 3-4 months. To freeze, wrap it tightly in plastic and aluminum foil or use an airtight container
Nutrition
Nutrition Facts
Instant Pot Pot Roast
Amount per Serving
Calories
176
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Broken P Ranch, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @brokenprnch and #brokenpranch on Instagram!
