Description
Indulge in the rich, comforting flavors of this Instant Pot Pot Roast, a classic dish that transforms tender beef chuck roast, baby Yukon gold potatoes, and sweet carrots into a hearty meal. With minimal effort required, this recipe allows you to enjoy a savory pot roast in record time. The Instant Pot locks in moisture, ensuring every bite is bursting with flavor. Serve it with a luscious gravy topped with fresh parsley for an unforgettable dining experience. Perfect for family dinners or gatherings, this pot roast is sure to impress!
Ingredients
Scale
- 2 tablespoons olive oil
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 cloves garlic
- 1 cup beef broth
- 1 ½ pounds baby Yukon gold potatoes
- 1 pound carrots
- Cornstarch (for thickening)
Instructions
- Heat olive oil in the Instant Pot on 'Sauté.' Sear beef cubes until browned, seasoning with salt and pepper. Remove and set aside.
- Sauté diced onion until softened; add minced garlic and cook briefly.
- Return beef to the pot, add beef broth, thyme, and remaining seasonings.
- Secure lid; cook on high pressure for 45 minutes.
- Perform natural pressure release for 15 minutes, then quick release any remaining pressure.
- Add halved potatoes and carrot pieces; secure lid again and cook on high pressure for another 10 minutes.
- Quick release pressure once cooking is done. Transfer meat and veggies to a platter.
- For gravy, whisk cornstarch and cold water into the pot liquid; simmer until thickened.
- Serve the gravy over the pot roast and garnish with parsley.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 457
- Sugar: 3g
- Sodium: 432mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 106mg