Instant Pot Pot Roast

Discover the ultimate comfort meal with our Instant Pot Pot Roast recipe! This easy-to-make dish features tender chuck roast, hearty vegetables, and a rich gravy, all cooked to perfection in the Instant Pot. Perfect for busy weeknights or lazy weekends, this flavorful recipe will satisfy your cravings with minimal effort.

Ingredients:

• Chuck Roast: 3-4 pounds, excess fat trimmed
• Salt: 1 teaspoon
• Ground Black Pepper: ½ teaspoon
• Vegetable Oil or Olive Oil: 1 tablespoon
• Yellow Onion: 1 medium, diced
• Beef Broth or Beef Stock: 2 cups
• Tomato Paste: 1 tablespoon
• Worcestershire Sauce: 1 tablespoon
• Dried Rosemary: 1 teaspoon
• Dried Thyme: 1 teaspoon
• Bay Leaves: 2
• Baby Potatoes: 1 pound, halved
• Carrots: 3 large, peeled and cut into thick chunks

Instructions:

1. Preparation: Cut the chuck roast into 3 (1lb) portions and season with salt and pepper.
2. Searing the Beef: Set the Instant Pot to SAUTE setting. When the display shows “HOT,” add the oil and sear the roast on all sides for 2-3 minutes per side. Remove the roast from the pot.
3. Cooking Onions: Add the diced onion to the pot and cook until translucent.
4. Deglazing: Pour in the beef broth to deglaze the pot, scraping off any bits stuck to the bottom with a wooden spoon. Switch off the SAUTE setting.
5. Adding Flavor: Stir in the tomato paste, Worcestershire sauce, dried rosemary, dried thyme, and bay leaves. Add the roast back into the pot.
6. Pressure Cooking: Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 60 minutes at high pressure. Once done, quickly release the steam.
7. Adding Vegetables: Remove the lid and add the halved baby potatoes and carrot chunks. Secure the lid again and set the vent to SEALING. Cook for an additional 10 minutes at high pressure. After cooking, naturally release the steam for 10 minutes before quick releasing the rest.
8. Thickening the Sauce: Remove the beef and vegetables from the pot. Shred the beef and switch on the SAUTE setting. Add the corn starch slurry to thicken the sauce, whisking until thickened.
9. Serving: Spoon the gravy over the shredded beef, garnish with chopped parsley, and serve with crusty bread.

FAQs:

1. Can I use a different cut of beef for this recipe?
   While chuck roast is ideal for pot roast due to its marbling, you can also use cuts like brisket or bottom round.
2. Can I add other vegetables to the pot roast?
   Absolutely! Feel free to add vegetables like celery, parsnips, or mushrooms to customize the dish to your liking.
3. What can I serve with Instant Pot Pot Roast?
   Aside from crusty bread, you can serve it with mashed potatoes, rice, or a side salad for a complete meal.
4. Can I make this recipe ahead of time?
   Yes, you can prepare the pot roast in advance and reheat it before serving. Just store the beef and vegetables separately from the gravy to maintain their texture.
5. How long will leftovers last in the refrigerator?
   Leftover pot roast can be stored in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stove before enjoying again.