Instant Pot Pot Roast
This juicy and tender Instant Pot pot roast with potatoes and rich gravy is the ultimate family-friendly comfort food! With easy one-pot preparation, you can have this nostalgic meal on the table in just about an hour.
Servings: 6
Ingredients
- 3-5 pound boneless beef chuck roast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- 1 pound baby red potatoes
- 4 large carrots chopped into 2-inch pieces (or 1 pound baby carrots)
- 1 large yellow onion diced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 2 tablespoons cornstarch
Optional Garnish:
- Chopped parsley or thyme
Instructions
Season the Roast
- In a small bowl, mix together salt, onion powder, garlic powder, black pepper, and smoked paprika (if using).
- Rub the seasoning blend all over the roast to evenly coat all sides.
Sear the Roast
- Turn the Instant Pot to Sauté mode.
- Once hot, add oil and sear the roast for 2-3 minutes per side until browned.
- Remove the roast and set aside.
Deglaze the Pot
- Pour in the beef broth and Worcestershire sauce.
- Use a spoon to scrape up any browned bits from the bottom.
- Turn off the Sauté function.
Add Ingredients
- Place the seared roast back into the pot.
- Scatter the potatoes, carrots, and onions around it.
Pressure Cook
- Lock the lid in place and set the vent to Sealing.
- Pressure Cook on High for:
- 60 minutes for a 3 lb roast
- 80-90 minutes for a 4-5 lb roast
Release Pressure
- Once the cook time is up, let the Instant Pot naturally release pressure for 10 minutes.
- Perform a controlled quick release for any remaining steam.
Shred the Roast
- Carefully remove the lid.
- Transfer the roast and veggies to a platter.
- Use two forks to shred the roast into chunks.
Make the Gravy
- Set the Instant Pot to the Soup/Broth setting.
- In a small bowl, whisk together ¼ cup water and 2 tablespoons cornstarch to make a slurry.
- Once the liquid is simmering, whisk in the slurry and stir until thickened.
- Adjust seasoning with extra salt, pepper, or garlic powder if needed.
Serve
- Plate the shredded pot roast with veggies and smother with the rich gravy.
- Garnish with fresh parsley or thyme, if desired.
Notes
For a frozen roast: Skip the searing step and add 20-30 minutes to the cook time.
For baby carrots: Reduce the initial cook time by 10 minutes, then add the carrots and cook for an additional 10 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.