Secret to the best 60-min Instant Pot Pot Roast
Craving a fall-apart Instant Pot Pot Roast? Get our easy recipe for tender, juicy beef and rich gravy in a fraction of the time. Try it
Ingredients
- 1 (3-pound) boneless beef chuck roast patted dry and trimmed of excess fat
- 1.5 tsp kosher salt or to taste
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 2 large carrots peeled and cut into 1-inch chunks
- 2 celery stalks cut into 1-inch chunks
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1.5 cups beef broth low sodium
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1.5 lbs baby potatoes halved or quartered if large
- 2 tbsp cornstarch for gravy slurry
- 2 tbsp cold water for gravy slurry
Instructions
- Pat the chuck roast dry with paper towels. In a small bowl, combine the salt, pepper, and garlic powder. Rub the seasoning mixture all over the beef roast, covering all sides.
- Set your Instant Pot to the 'Sauté' function on high. Add the olive oil. Once hot, carefully place the seasoned roast in the pot. Sear for 3-4 minutes per side, until a deep brown crust forms. Do not overcrowd; sear in batches if necessary. Remove the seared roast and set aside on a plate.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and tomato paste and cook for another minute until fragrant, stirring constantly.
- Pour in the beef broth to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Stir in the Worcestershire sauce, dried thyme, and add the bay leaves.
- Turn off the 'Sauté' function. Place a trivet in the pot if you have one, and return the seared roast on top. Arrange the potatoes around the roast.
- Secure the lid, ensuring the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' or 'Manual' and set the timer for 60 minutes on high pressure.
- Once the 60 minutes are up, allow the pressure to release naturally for at least 15 minutes. This is crucial for a tender roast. After 15 minutes, you can perform a quick release to vent any remaining steam. Carefully open the lid.
- Carefully transfer the pot roast and vegetables to a serving platter. Cover with foil to keep warm. Remove the bay leaves from the liquid in the pot and discard.
- To make the gravy, select the 'Sauté' function again. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the simmering liquid in the pot, whisking constantly until the gravy thickens, about 1-2 minutes. Season with salt and pepper to taste.
- Slice or shred the pot roast and serve immediately with the vegetables, generously smothered in the rich gravy.
Notes
Chef's Tip: Don't skip the searing step! It creates a deep, savory crust on the meat that is essential for the overall flavor of the dish.
Variations: Feel free to add other root vegetables like parsnips or turnips along with the potatoes. A splash of red wine (about 1/4 cup) can be used to deglaze the pot before the beef broth for even deeper flavor.
Storage: Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 4 days.
Variations: Feel free to add other root vegetables like parsnips or turnips along with the potatoes. A splash of red wine (about 1/4 cup) can be used to deglaze the pot before the beef broth for even deeper flavor.
Storage: Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 4 days.
