Description
Instant Pot Pot Roast is the epitome of comfort food, marrying tender beef with a medley of hearty vegetables in a rich gravy. This recipe allows you to enjoy a mouthwatering meal in under an hour, making it perfect for busy weeknights or family gatherings. The Instant Pot’s pressure cooking feature locks in flavors and moisture, resulting in a succulent roast that simply falls apart. With minimal cleanup and versatile ingredient options, it’s sure to be a hit at your dinner table. Treat your family to this delicious one-pot wonder that brings warmth and satisfaction with every bite.
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
- 4 cups beef broth
- 1 pound baby red potatoes
- 4 large carrots, chopped
- 1 large yellow onion
Instructions
- Season the roast with salt, onion powder, garlic powder, black pepper, and optional smoked paprika.
- Heat oil in the Instant Pot using the Sauté function and sear the roast for 2-3 minutes on each side until browned. Remove and set aside.
- Deglaze the pot with beef broth and Worcestershire sauce, scraping up any browned bits.
- Return the roast to the pot and add potatoes, carrots, and onions around it.
- Lock the lid and pressure cook on High for 60 minutes (for a 3-pound roast) or 80-90 minutes (for a 4-5 pound roast).
- Allow for natural pressure release for about 10 minutes before performing a controlled quick release.
- Shred the roast and serve with vegetables, smothered in gravy.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 402
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg