Instant Pot Pot Roast

Name: Instant Pot Pot Roast
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 -
Ingredients: 1 1/2 Tbsp canola oil; 2 lb. beef chuck roast; 1 tsp kosher salt; 2 tsp black pepper; 32 oz beef broth; 1/4 cup horseradish; 3 cloves garlic; 1 Tbsp onion; 1/2 tsp rosemary; 4 prigs thyme; 1 1/2 lbs Yukon Gold potatoes; 1 lb. carrot; 5 talks celery; 1 medium yellow onion; 2 1/2 Tbsp cornstarch; 3 Tbsp water

User Reviews

4.9

22 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Depressurizing Time
25 mins
Total Time
1 hr 45 mins
Servings
6 -
Calories
464 kcal
Course
Main Course
Cuisine
American

Instant Pot Pot Roast

Dominic Jacobs

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Juicy, melt-in-your-mouth beef, tender vegetables and an ultra flavorful gravy make for the perfect Pot Roast recipe!

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Ingredients

Servings

1 1/2 Tbsp canola oil
2 lb. beef chuck roast boneless
1 tsp kosher salt
2 tsp black pepper divided
32 oz beef broth reduced sodium
1/4 cup horseradish prepared
3 cloves garlic minced
1 Tbsp onion dried minced
1/2 tsp rosemary dried
4 prigs thyme fresh
1 1/2 lbs Yukon Gold potatoes scrubbed clean, baby

ADD LATER

1 lb. carrot baby
5 talks celery chopped into 1" pieces
1 medium yellow onion quartered

TO MAKE GRAVY

2 1/2 Tbsp cornstarch
3 Tbsp water or additional beef broth

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Instructions

Keep Screen Awake

BROWN BEEF

Rub chuck roast with salt and 1 tsp of the black pepper.
Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for 2 minute per side, until browned. Remove to a plate

DEGLAZE POT

Add in beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add horseradish, garlic, remaining 1 tsp black pepper, dried onion and rosemary. Stir gently.
Return beef to the pot, then add thyme sprigs and potatoes.

PRESSURE COOK

Press "Cancel - or Keep Warm/Cancel". Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 45 minutes.
When finished cooking, let the pressure release naturally for 10 minutes, then carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard thyme sprig stems.

PRESSURE COOK VEGETABLES

Add carrots, celery and onion to the pot. Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 15 minutes.
When finished cooking, let the pressure release naturally on it's own for 15 minutes, then carefully turn the valve to "venting" to release any remaining pressure.
When the steam has all escaped, and the pin has dropped, remove the lid.

THICKEN LIQUID

Carefully remove meat and all vegetables, leaving the liquid in the pot.
In a small bowl, whisk together the cornstarch and water until smooth. Whisk mixture into the hot liquid inside the pot and select "Saute".
Cook for several minutes, stirring often, about 5 minutes or until thickened to your tastes.

SERVE

Shred meat and serve alongside vegetables, drizzled with thickened sauce, and sprinkled with minced fresh thyme or parsley if desired.

Notes

Recipe times does not include the amount of time the Instant Pot takes to come up to pressure, which should take about 10-15 minutes.
Sear beef in a skillet over HIGH heat with canola oil.
Add beef and all remaining ingredients (except cornstarch and water), cover and cook on LOW for 8-9 hours.
Remove beef and vegetables to a plate.
Whisk together cornstarch and water until smooth and whisk into slow cooker. Increase heat to HIGH and cook, uncovered, for 15-20 minutes, stirring occasionally.

Or liquid can be transferred to a saucepan, add the cornstarch/water mixture to that and heat over MED heat until thickened.
Or liquid can be transferred to a saucepan, add the cornstarch/water mixture to that and heat over MED heat until thickened.
Return beef and veggies to the slow cooker and serve.
Sear beef in a heavy bottomed pot (a dutch oven is the classic pot used), then remove to a plate.
Add beef broth and scrape the bottom of the pot to loosen browned bits of flavor.
Return beef to the pot, and add all remaining ingredients (except cornstarch and water), then stir gently.
Cover with lid and bake in a 350°F oven for 2 1/2 - 3 hours, or until beef shreds easily and has reached an internal temperature of 202°F.
Remove beef to shred, then remove vegetables, adding all to a plate.
Whisk together cornstarch and water until smooth and whisk into pot. Place pot on the stove over MED heat and cook until thickened to your liking.
Return beef and veggies to the pot and serve.

Nutrition Information

Show Details

Calories 464kcal (23%) Carbohydrates 35g (12%) Protein 35g (70%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 104mg (35%) Sodium 923mg (38%) Potassium 1627mg (35%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 10626IU (213%) Vitamin C 31mg (34%) Calcium 97mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 6-

Amount Per Serving

Calories 464 kcal

% Daily Value*

Calories	464kcal	23%
Carbohydrates	35g	12%
Protein	35g	70%
Fat	21g	32%
Saturated Fat	8g	40%
Cholesterol	104mg	35%
Sodium	923mg	38%
Potassium	1627mg	35%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	10626IU	213%
Vitamin C	31mg	34%
Calcium	97mg	10%
Iron	5mg	28%