Sunday night pot roast was a weekly event growing up. Long before the invention of the Instant Pot my mom would spend hours and hours cooking this fantastic dish! Sorry Mom - This recipe takes just over an hour! And the results are just as delicious!
Pot Roast
Pot roast has never tasted so good! This Instant Pot Pot Roast will literally melt in your mouth.
Equipment
- Instant Pot
- Chef's Knife
- Cutting Board
Ingredients
- 3-5 lb Beef Chuck Roast
- 1 tbsp Oil
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Fresh ground pepper
- 1/2 tsp Smoked Paprika
- 1 lb Baby red potatoes
- 4 Large Carrots, chopped into large chunks
- 1 Large Yellow Onion Chopped
- 4 Cups Beef Broth
- 2 tbsp Worcestershire Sauce
- 1/4 Cup Water
- 2 tbsp Corn Starch
Instructions
- Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
- Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
- Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and Worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
- When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it depressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
- Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
Notes
Plating
It is best to shred the beef with two forks as slicing this roast will be almost impossible as it will be so tender. Place the beef shreds on the plate, place the potatoes, onions and carrots to the side. Pour the gravy generously over the beef. Enjoy!
Drink Selection
A red wine will accompany this meal beautifully. Try a Merlot or a Cabernet Sauvignon.
Tips
Do not cut the carrots too small or they will become mush while cooking. Cut carrots into 2-3 pieces / carrot for best results.