Instant Pot Pot Roast
Juicy, melt-in-your-mouth beef, tender vegetables and an ultra flavorful gravy make for the perfect Pot Roast recipe!
Servings: 6 - 8 servings
- 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
- 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
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
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.
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.
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.
- 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
- Sear beef in a skillet over HIGH heat with canola oil.
- Add beef and all remaining ingredients (except cornstarch and water), cover and cook on LOW for 8-9 hours.
- Remove beef and vegetables to a plate.
- 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.
- Or liquid can be transferred to a saucepan, add the cornstarch/water mixture to that and heat over MED heat until thickened.
- Return beef and veggies to the slow cooker and serve.
- Sear beef in a heavy bottomed pot (a dutch oven is the classic pot used), then remove to a plate.
- Add beef broth and scrape the bottom of the pot to loosen browned bits of flavor.
- Return beef to the pot, and add all remaining ingredients (except cornstarch and water), then stir gently.
- 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.
- Remove beef to shred, then remove vegetables, adding all to a plate.
- 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.
- Return beef and veggies to the pot and serve.
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