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Instant Pot Pot Roast

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This Instant Pot Pot Roast is the epitome of comfort food—tender beef, potatoes, and carrots, all drenched in a rich, flavorful gravy. A quick and easy way to enjoy a classic dish in a fraction of the time.

Ingredients

3-pound boneless beef chuck roast

1 teaspoon kosher salt

½ teaspoon black pepper

1 tablespoon olive oil

1 large sweet yellow onion, coarsely chopped

4 cloves garlic, minced

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 ½ cups low-sodium beef broth

4 sprigs fresh thyme (or 1 teaspoon dried thyme)

6 medium carrots, cut into 1-inch pieces

1.5 pounds whole baby potatoes

2 tablespoons cornstarch (optional, for thickening gravy)

2 tablespoons water (optional, for thickening gravy)

Instructions

  1. Cut the beef chuck roast in half. Sprinkle salt and pepper on all sides of the beef.
  2. Turn the Instant Pot to sauté mode and heat the olive oil. Once hot, add the beef and brown on both sides (about 4 minutes per side). Transfer the beef to a clean plate.
  3. With the Instant Pot still on sauté mode, add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
  4. Add the tomato paste, Worcestershire sauce, and beef broth to the pot. Stir well, scraping up any browned bits stuck to the bottom of the pot.
  5. Place the beef back into the pot, adding fresh thyme or dried thyme. Close the Instant Pot lid and set the steam release valve to sealing. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  6. Add the carrots and baby potatoes on top of the beef. Close the lid again, and cook on Manual/Pressure Cook for an additional 5 minutes on high pressure. Once the cook time is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  7. Remove the beef and vegetables from the Instant Pot, leaving the juices in the pot. Discard the thyme sprigs (if using fresh thyme). Use two forks to shred the roast into chunks.
  8. To thicken the gravy, turn the Instant Pot to sauté mode. In a small bowl, mix the cornstarch and water. Stir the mixture into the liquid in the pot and cook, stirring occasionally, until the gravy thickens slightly.
  9. Serve the shredded beef and vegetables with the thickened gravy.

Notes

Add ½ pound of Italian sausage along with the ground beef for extra flavor.

For a vegetarian version, replace the beef with mushrooms or tempeh.

For a lighter version, use a leaner cut of beef like a round roast or sirloin tip roast.

Store leftovers in an airtight container in the fridge for 3–4 days.

Freeze in an airtight container for up to 3 months.

Nutrition

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