Description
A tender, flavorful Instant Pot pot roast made with beef chuck, vegetables, and a rich gravy—all ready in a fraction of the time of traditional methods.
Ingredients
Units
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Season the chuck roast with salt, pepper, garlic powder, onion powder, and thyme.
- Set the Instant Pot to sauté mode. Add olive oil and sear the roast on all sides until browned. Remove and set aside.
- Add onions and garlic to the pot and sauté for 2–3 minutes.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
- Return the roast to the pot. Seal the lid and set to high pressure for 60 minutes.
- After the timer goes off, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Add carrots and potatoes. Reseal and cook on high pressure for 10 minutes. Quick release when done.
- Remove the roast and vegetables. Set the pot to sauté. Mix cornstarch and water, then stir into the pot to thicken the gravy.
- Slice the roast and serve with vegetables and gravy.
Notes
- You can add celery or parsnips for additional flavor.
- Use a meat thermometer to ensure the roast reaches at least 190°F for perfect tenderness.
- Leftovers make great shredded beef sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 115mg