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beef and vegetable pot roast on white plate
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4.91 from 11 votes

Instant Pot Pot Roast

Juicy, melt-in-your-mouth beef, tender vegetables and an ultra flavorful gravy make for the perfect Pot Roast recipe!
Prep Time20 minutes
Cook Time1 hour
Depressurizing Time25 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot comfort food, pot roast recipe
Servings: 6 - 8 servings
Calories: 464kcal
Author: The Chunky Chef

Ingredients

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

ADD LATER

  • 1 lb. baby carrots
  • 5 stalks 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

Instructions

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

  1. 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.
 

SLOW COOKER DIRECTIONS

  1. Sear beef in a skillet over HIGH heat with canola oil.
  2. Add beef and all remaining ingredients (except cornstarch and water), cover and cook on LOW for 8-9 hours.
  3. Remove beef and vegetables to a plate.
  4. 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.
    1. Or liquid can be transferred to a saucepan, add the cornstarch/water mixture to that and heat over MED heat until thickened.
  5. Return beef and veggies to the slow cooker and serve.
 

OVEN DIRECTIONS

  1. Sear beef in a heavy bottomed pot (a dutch oven is the classic pot used), then remove to a plate.
  2. Add beef broth and scrape the bottom of the pot to loosen browned bits of flavor.
  3. Return beef to the pot, and add all remaining ingredients (except cornstarch and water), then stir gently.
  4. 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.
  5. Remove beef to shred, then remove vegetables, adding all to a plate.
  6. 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.
  7. Return beef and veggies to the pot and serve.

Nutrition

Calories: 464kcal | Carbohydrates: 35g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 923mg | Potassium: 1627mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10626IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 5mg