Description
This Instant Pot Pot Roast recipe delivers tender, flavorful beef chuck roast cooked to perfection with aromatic herbs and a rich, savory gravy. Complete with hearty carrots, celery, and waxy potatoes, this comforting one-pot meal is perfect for a satisfying family dinner made quickly using pressure cooking.
Ingredients
Scale
Meat and Seasoning
- 3 pounds beef chuck roast (cut into 4 equal pieces)
- 1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground cumin (optional)
- Black pepper (to taste)
- 1 tablespoon oil
Gravy and Broth
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Vegetables
- 8 medium carrots (peeled and cut into fourths)
- 3 celery stalks (cut into 1-inch pieces)
- 1 pound medium-small waxy potatoes (cut in half)
Thickener
- 1-3 tablespoons cornstarch mixed with 3-4 tablespoons cool water (slurry)
Instructions
- Brown meat: Season the beef chuck roast pieces with salt, garlic powder, dried rosemary, onion powder, dried thyme, ground cumin (if using), and black pepper. Set the Instant Pot to the “sauté” function, add oil, and brown each piece of beef on all sides until a deep crust forms. Remove and set aside on a plate.
- Start gravy: Add tomato paste to the Instant Pot and cook for about 30 seconds, stirring constantly to release its flavor. Pour in the beef broth and Worcestershire sauce, scraping the bottom thoroughly to loosen any browned bits, which will add depth to the gravy. Check seasoning and adjust if needed.
- Pressure cook beef: Return the browned beef to the Instant Pot. Seal the lid and set the valve to “sealing.” Select “manual” or “pressure cook” mode and set the timer for 50 minutes to cook the roast until tender.
- Add vegetables: After the initial cooking, allow a natural pressure release for 5 minutes, then quickly release any remaining pressure manually. Open the lid, add the carrots, celery, and potatoes to the pot. Seal the lid again, set the valve to “sealing,” and cook on “manual” or “pressure cook” for an additional 5 minutes to soften the vegetables.
- Finish dish: Once cooking is complete, let the pot rest with a natural pressure release for 5 minutes before manually releasing the remaining pressure. Carefully open the lid, remove the meat and vegetables onto a serving plate. Set the Instant Pot to “sauté,” stir in the cornstarch slurry into the cooking liquid, and simmer until the gravy thickens to your desired consistency. Serve the thickened gravy over the meat and vegetables.
Notes
- Ensure you scrape the bottom of the Instant Pot well after adding broth to avoid burn warnings during pressure cooking.
- The ground cumin is optional but adds a subtle warm flavor to the roast.
- Use waxy potatoes like Yukon Gold or red potatoes, as they hold shape better during pressure cooking.
- Natural pressure release helps keep the meat moist and tender.
- The thickness of the gravy can be adjusted by varying the amount of cornstarch slurry.
