This Instant Pot roast recipe is a game-changer! With tender, juicy beef, perfectly cooked vegetables, and a rich, savory gravy, it’s the ideal dish for a cozy dinner or special occasion. The Instant Pot does all the work, making it an easy and delicious one-pot meal that everyone will love.
Ingredients:
- 3 lbs. beef chuck roast
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 6 carrots, peeled and chopped into 1-inch pieces
- 1 tbsp tomato paste
- 4 cloves garlic, minced
- 1 ½ cups beef broth
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme
- 1 ⅕ lbs. whole baby potatoes
For Thickening (optional):
- 2 tbsp cornstarch
Instructions:
- Sear the Beef:
- Set your Instant Pot to the saute function and add the olive oil.
- Cut the beef chuck roast in half and season it generously with salt and pepper on all sides.
- Once the olive oil is hot, place the beef in the Instant Pot and sear for about 4 minutes on each side until nicely browned.
- Remove the beef from the Instant Pot and set aside.
- Sauté the Onion:
- Add the chopped onion to the Instant Pot and sauté for 3-4 minutes, until the onion softens and begins to caramelize. Turn the Instant Pot off once done.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Liquid:
- Add the Worcestershire sauce, beef broth, and tomato paste to the Instant Pot. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot (these add flavor to the sauce).
- Cook the Roast:
- Return the beef chuck roast to the Instant Pot. Add the sprigs of fresh thyme on top of the beef.
- Close the lid, ensuring the release valve is set to Sealing.
- Set the Instant Pot to Manual and cook for 60 minutes. After the cook time ends, allow the Instant Pot to naturally release pressure for 10 minutes, then switch the release valve to Venting to release any remaining pressure.
- Add the Vegetables:
- Open the Instant Pot and carefully place the whole baby potatoes and chopped carrots on top of the roast.
- Close the lid again, set the release valve back to Sealing, and cook on Manual for an additional 10 minutes.
- Allow the Instant Pot to naturally release pressure for another 10 minutes before turning the release valve to Venting.
- Shred the Beef:
- Once the pressure has fully released, open the Instant Pot. Remove the thyme sprigs and the roast from the pot.
- Discard the thyme sprigs and use two forks to shred the beef. Return the shredded beef to the pot.
- Optional Gravy:
- If you’d like to thicken the gravy, mix 2 tbsp of cornstarch with a small amount of cold water to form a slurry.
- Stir the slurry into the pot and turn the Instant Pot to Sauté. Let it simmer for a few minutes until the gravy thickens to your desired consistency.
Serving Suggestions:
- Serve the shredded beef, carrots, and potatoes with the rich gravy poured over the top. This dish pairs beautifully with crusty bread for dipping or over mashed potatoes for an extra comfort-food touch.
Notes:
- Chuck Roast: Beef chuck roast is perfect for Instant Pot cooking because it becomes tender and flavorful when pressure cooked. If you can’t find chuck roast, you can substitute another cut like brisket or round roast.
- Vegetables: Feel free to swap in other root vegetables like parsnips or turnips for variety.
- Make-Ahead Tip: This roast can be made in advance and stored in the fridge for up to 3 days. The flavors actually improve after a day or two.
This Best Ever Instant Pot Roast delivers everything you love about a hearty pot roast—tender meat, savory gravy, and perfectly cooked vegetables—without the long cooking time. Enjoy a comforting, fuss-free meal with the help of your Instant Pot!