Classic Pot Roast Made Easy in the Instant Pot

This Instant Pot Pot Roast with Potatoes and Carrots is the perfect comfort food for family dinners or special occasions. Made with tender beef roast, flavorful herbs, and hearty vegetables, this recipe is quick and easy to make using the Instant Pot. The result is a tender and juicy pot roast with perfectly cooked potatoes and carrots, all in a rich and savory gravy. Serve this delicious dish with a side of crusty bread or creamy mashed potatoes for a satisfying meal.

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound baby potatoes, halved
• 4 carrots, peeled and cut into chunks
• 2 tablespoons cornstarch

Directions

1. Heat the Instant Pot on the sauté setting. Season the beef chuck roast with salt and pepper.
2. Add vegetable oil to the Instant Pot and sear the beef chuck roast on all sides until browned. Remove the roast and set aside.
3. In the same Instant Pot, add the chopped onion and minced garlic. Sauté until fragrant and the onion is translucent.
4. Pour in the beef broth, red wine (if using), Worcestershire sauce, and soy sauce. Stir well to combine.
5. Add the seared beef chuck roast back into the Instant Pot. Place the fresh thyme, rosemary, and bay leaf on top of the roast.
6. Close the Instant Pot and set the pressure release valve to the sealing position. Select the manual setting and set the cooking time to 60 minutes on high pressure.
7. After the cooking time is complete, allow the pressure to release naturally for 15 minutes. Then, carefully release the remaining pressure by turning the pressure release valve to the venting position.
8. Open the Instant Pot and add the halved baby potatoes and carrot chunks. Close the lid and set the pressure release valve to the sealing position.
9. Select the manual setting and set the cooking time to 10 minutes on high pressure.
10. After the cooking time is complete, quick release the pressure by turning the pressure release valve to the venting position.
11. Carefully open the Instant Pot and transfer the pot roast, potatoes, and carrots to a serving dish.
12. In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Stir the cornstarch slurry into the liquid in the Instant Pot to thicken the gravy.
13. Select the sauté setting on the Instant Pot and cook the gravy for 5 minutes, stirring occasionally, until thickened.
14. Pour the gravy over the pot roast, potatoes, and carrots before serving. Garnish with fresh herbs, if desired.

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