Description
Hearty Instant Pot Pot Roast delivers classic comfort with minimal effort, melding tender beef and rich gravy in one simple cooking method. Home cooks will savor this classic midwestern dish that promises satisfying flavor with remarkable ease.
Ingredients
Scale
Main Protein:
- 3–5 pounds (1.4–2.3 kilograms) boneless beef chuck roast
Vegetables and Aromatics:
- 1 pound (454 grams) baby red potatoes
- 4 large carrots, chopped into 2-inch pieces (or 1 pound/454 grams baby carrots)
- 1 large yellow onion, diced
Seasonings and Liquids:
- 1 tablespoon (15 milliliters) oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 4 cups (946 milliliters) beef broth
- 2 tablespoons (30 milliliters) Worcestershire sauce
- 1/4 cup (60 milliliters) water
- 2 tablespoons (16 grams) cornstarch
- Chopped parsley or thyme (optional, for garnish)
Instructions
- Create a robust spice blend by mixing salt, onion powder, garlic powder, black pepper, and smoked paprika. Thoroughly massage the seasoning mixture across the entire roast surface.
- Activate the Instant Pot’s Saute mode and heat oil until shimmering. Sear the roast for 2-3 minutes per side, developing a rich golden-brown crust.
- Deglaze the pot with beef broth and Worcestershire sauce, carefully scraping loose any caramelized meat fragments from the bottom. Disable Saute function.
- Nestle the seared roast back into the pot, strategically surrounding it with chopped potatoes, carrots, and onions for maximum flavor infusion.
- Secure the lid, position the valve to Sealing, and pressure cook at high temperature. Cook for 60 minutes if roast is 3 lbs, or 80-90 minutes for 4-5 lb roast. For frozen meat, extend cooking time by 20-30 minutes.
- After cooking completes, allow a 10-minute natural pressure release. Then carefully quick-release any remaining pressure.
- Extract the roast and vegetables. Using two forks, gently pull apart the meat into tender, succulent chunks.
- Switch Instant Pot to Soup/Broth setting. Whisk cornstarch with water to create a smooth slurry. Stir into simmering liquid until gravy reaches desired consistency and season appropriately.
- Plate the shredded roast and vegetables, generously drizzle with gravy, and optionally garnish with fresh parsley or thyme for an elegant presentation.
Notes
- Tenderize tough cuts of meat by using the natural pressure cooking method, which breaks down connective tissues and creates melt-in-your-mouth texture.
- Experiment with different herb combinations like rosemary or thyme to enhance the roast’s flavor profile and add depth to the dish.
- Customize the recipe for low-carb diets by replacing potatoes with low-carb vegetables like cauliflower or turnips, maintaining the same cooking technique.
- Maximize flavor by letting the roast sit in seasoning for 30 minutes before cooking, allowing spices to penetrate deeply into the meat’s surface.
- Prep Time: 15 minutes
- Cook Time: 70-100 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg