This flavorful and tender Instant Pot roast is a perfect, easy-to-make meal that cooks to perfection in a fraction of the time it takes using traditional methods. With a savory blend of beef, vegetables, and herbs, this dish will become a family favorite.
Ingredients:
- 3 lbs. beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 6 carrots, peeled and chopped into 1-inch pieces
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 1 ½ lbs. whole baby potatoes
- 2 tablespoons cornstarch (optional, for thickening)
Instructions:
- Sear the Beef:
- Set your Instant Pot to the sauté function and add the olive oil.
- Season the chuck roast generously with salt and pepper on all sides.
- Once the Instant Pot is heated, add the roast and sear it for 4 minutes on each side to develop a rich brown crust.
- Remove the roast from the Instant Pot and set aside.
- Sauté the Vegetables:
- Add the chopped onion to the pot and sauté until it begins to soften, about 3-4 minutes.
- Turn off the sauté function once the onion has softened. Add the minced garlic and cook for another 30 seconds.
- Deglaze the Pot:
- Stir in the Worcestershire sauce, beef broth, and tomato paste, scraping up any brown bits from the bottom of the pot.
- Stir everything together to combine well.
- Cook the Roast:
- Return the beef roast to the Instant Pot and place the sprigs of fresh thyme on top.
- Close the lid and ensure the release valve is set to “sealing.”
- Set the Instant Pot to cook on manual (high pressure) for 60 minutes.
- Natural Pressure Release:
- Once the cook time is complete, allow the Instant Pot to release pressure naturally for 10 minutes.
- After the 10 minutes, carefully turn the release valve to “venting” to release any remaining pressure.
- Remove the lid and set the roast aside.
- Add Vegetables:
- Add the whole baby potatoes and chopped carrots on top of the beef.
- Close the lid again, ensuring the release valve is set to sealing.
- Set the Instant Pot to manual (high pressure) for 10 minutes.
- Second Natural Pressure Release:
- Once the cook time is complete, allow the Instant Pot to naturally release for 10 minutes.
- Then, carefully turn the release valve to venting to release any remaining pressure.
- Shred the Beef:
- Remove the lid and discard the thyme sprigs.
- Take the beef out and shred it with two forks, then return the shredded beef to the pot.
- Thicken the Liquid (Optional):
- If you’d like to thicken the sauce, mix the cornstarch with a small amount of water to create a slurry.
- Stir the slurry into the liquid in the Instant Pot and cook on sauté mode for a few minutes until it thickens.
Serve and Enjoy:
Serve the shredded beef with the tender potatoes and carrots. The rich broth is perfect for spooning over the meat and vegetables. This Instant Pot roast is a hearty and flavorful dish that’s sure to please everyone at the table!