Description
This Instant Pot Pot Roast recipe delivers tender, juicy beef and perfectly cooked vegetables with minimal effort and drastically reduced cooking time. Combining flavorful broth, savory seasonings, and simple ingredients, it creates a comforting and hearty meal ideal for busy weeknights or special occasions.
Ingredients
Scale
Meat and Broth
- 3 to 4 pounds chuck roast
- 3 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables
- 3 large carrots, chopped
- 3 medium potatoes, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Prep and Sear the Meat: Season the chuck roast generously with salt and pepper on all sides. Heat olive oil in the Instant Pot using the sauté function, then sear the roast until it develops a deep, golden-brown crust to lock in flavor.
- Add Aromatics and Tomato Paste: Remove the roast temporarily. Add diced onions and minced garlic to the pot and sauté until fragrant and softened. Stir in tomato paste and cook for another minute to deepen its richness before returning the roast to the pot.
- Pour in Liquids and Herbs: Pour beef broth over the roast, partially submerging it but leaving space to avoid overflow. Add dried thyme and rosemary. Secure the Instant Pot lid and set the valve to sealing mode.
- Pressure Cook the Roast: Set the Instant Pot to manual high pressure and cook for 60 minutes. After cooking, allow a natural pressure release for about 10 minutes, then quick-release the remaining pressure.
- Add Vegetables and Finish Cooking: Open the lid and add chopped carrots and potatoes around the roast. Close the lid again, seal the valve, and pressure cook for an additional 10 minutes to cook vegetables thoroughly.
- Rest and Serve: Once done, carefully release pressure, remove the roast and vegetables to a serving platter, and let the meat rest for a few minutes before slicing. Use leftover juices to make a quick gravy if desired.
Notes
- Thoroughly sear the meat to add depth of flavor and color.
- Use natural pressure release to retain moisture and ensure tender meat.
- Avoid overcrowding the pot to allow even cooking of vegetables.
- Season in layers: before searing and after cooking for balanced taste.
- Chuck roast is ideal due to its marbling and connective tissue that become tender under pressure.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg