Looking for a meal that is both comforting and easy to make? Look no further than this Best Ever Instant Pot Roast, which is ideal for those busy days when you need a delicious, hearty meal without spending hours in the kitchen. The Instant Pot makes this recipe quicker than traditional methods, but it still delivers a rich, tender roast with perfectly cooked vegetables that absorb all the savory flavors of the beef broth. With a melt-in-your-mouth texture and a flavorful gravy, this roast is a family favorite that will leave everyone asking for seconds.
Ingredients
For the Roast:
- 3 lbs. Beef chuck roast: This cut of meat is perfect for slow cooking in the Instant Pot. It’s marbled with fat, which breaks down as it cooks, resulting in a tender, juicy roast.
- 1 tbsp. Olive oil: Used for searing the roast and sautéing the onions. Olive oil adds a subtle flavor and helps create a crispy crust on the beef.
- Salt and pepper: Essential for seasoning the beef and bringing out its natural flavors.
- 1 Onion, chopped: Onions become sweet and caramelized as they cook, adding depth and richness to the sauce.
- 6 Carrots, peeled and chopped into 1-inch pieces: These carrots absorb all the delicious juices from the roast and add a natural sweetness to the dish.
- 1 tbsp Tomato paste: Adds a concentrated tomato flavor and deepens the overall taste of the broth.
- 4 cloves minced garlic: Garlic adds a fragrant and savory element to the dish, enhancing the beef’s natural umami flavor.
- 1 ½ cups Beef broth: Provides moisture for cooking the beef and vegetables and forms the base of the rich gravy.
- 1 tbsp Worcestershire sauce: Adds a tangy, umami flavor that enhances the depth of the broth.
- 4 Sprigs of fresh thyme: Fresh thyme provides an aromatic, earthy flavor that pairs wonderfully with the beef.
- 1 ⅕ lbs. Whole baby potatoes: These small potatoes hold their shape during the pressure cooking process and provide a hearty, starchy side to the meal.
For the Gravy:
- 2 tbsp Cornstarch: Used to thicken the gravy once the roast and vegetables are done cooking, creating a luscious sauce that coats the meat and potatoes.
Instructions
1. Sear the Beef for Extra Flavor
- Preheat the Instant Pot: Set the Instant Pot to the sauté function, and add the olive oil. Allow the oil to heat up before adding the beef.
- Season the beef: While the Instant Pot is heating, season the 3 lbs. beef chuck roast generously with salt and pepper on both sides.
- Sear the beef: When the oil is hot, carefully place the beef in the pot and sear it for 4 minutes on each side. The goal is to develop a flavorful, browned crust on the roast, which will enhance the final taste of the dish. Once the roast is seared, remove it from the Instant Pot and set it aside.
2. Sauté the Onions and Garlic
- Sauté the onions: Add the chopped onion to the Instant Pot and sauté for 2-3 minutes until the onions soften and begin to become translucent. This step helps build flavor for the sauce.
- Add garlic: Once the onions are soft, stir in the minced garlic and sauté for an additional minute until the garlic becomes fragrant.
3. Create the Cooking Liquid
- Add the Worcestershire sauce, beef broth, and tomato paste: Stir in 1 tablespoon Worcestershire sauce, 1 ½ cups beef broth, and 1 tablespoon tomato paste. Scrape any browned bits off the bottom of the pot to incorporate those flavors into the sauce.
- Mix well: Stir everything together until the tomato paste is fully dissolved and the mixture is well combined.
4. Pressure Cook the Roast
- Return the beef to the pot: Place the seared beef chuck roast back into the Instant Pot. Add 4 sprigs of fresh thyme on top of the beef.
- Pressure cook the roast: Close the Instant Pot lid and set the release valve to the sealing position. Set the Instant Pot to Manual/Pressure Cook for 60 minutes on high pressure.
- Allow natural pressure release: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully switch the release valve to the venting position to release any remaining pressure. This process helps the meat retain moisture, ensuring it stays tender.
5. Add the Vegetables
- Add the potatoes and carrots: After releasing the pressure and removing the lid, add the baby potatoes and carrots on top of the roast. These vegetables will cook quickly and soak up all the delicious flavors from the beef and broth.
- Pressure cook the vegetables: Close the lid again and set the release valve to sealing. Cook on Manual/Pressure Cook for 10 minutes on high pressure.
- Natural release: Allow the Instant Pot to naturally release pressure for 10 minutes, then switch the release valve to venting to release any remaining pressure.
6. Shred the Beef and Make the Gravy
- Shred the beef: Once the pressure has been fully released, carefully remove the roast from the pot. Discard the thyme sprigs. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the Instant Pot with the potatoes and carrots.
- Thicken the gravy: In a small bowl, mix 2 tablespoons cornstarch with a small amount of cold water to create a slurry. Stir the slurry into the pot, and turn the Instant Pot to the sauté function. Let the mixture cook for a few minutes, stirring occasionally, until the gravy thickens to your desired consistency.
Serve and Enjoy
After the gravy has thickened, it’s time to serve! Spoon the tender beef, carrots, and potatoes into bowls and drizzle with the rich, savory gravy. The potatoes will be perfectly tender, the beef will practically fall apart, and the carrots will have absorbed all the flavors from the broth. Serve with some fresh, crusty bread or over a bed of rice to complete the meal.
Tips for Success
- Searing the beef: Don’t skip the searing step. It may take a little extra time, but it makes a huge difference in flavor. The browned crust adds richness to the gravy and enhances the beef’s natural flavor.
- Thicken the gravy: If you prefer a thicker gravy, you can add a bit more cornstarch slurry. Be sure to stir the gravy well to prevent clumping.
- Vegetable variations: Feel free to swap the baby potatoes and carrots for other vegetables like parsnips, celery, or turnips. They will cook just as well in the Instant Pot.
Conclusion
This Best Ever Instant Pot Roast is an absolute winner when it comes to comfort food. The Instant Pot makes this traditionally slow-cooked meal quick and easy while preserving all the rich, savory flavors. Whether you’re serving it for a family dinner, a special occasion, or just because, this dish is guaranteed to impress. The tender roast, flavorful vegetables, and delicious gravy come together in a way that will have everyone asking for seconds. It’s a satisfying, one-pot meal that will become a staple in your weekly dinner rotation.