Instant Pot Pot Roast (Easy Chuck Roast Recipe)
This easy Instant Pot Pot Roast turns a tough cut of beef into incredibly tender, pull-apart magic in a fraction of the usual time. Complete with tender carrots, waxy potatoes, and a rich, glossy brown gravy all made in one pot, this is the ultimate hands-off comfort food for Sunday dinner!
Ingredients
- 1 boneless beef chuck roast 3 lbs / approx. 1.3 kg
- 2 tablespoons high-heat cooking oil like avocado or canola approx. 30 ml
- 2 teaspoons coarse kosher salt approx. 10g
- 1 teaspoon coarse black pepper approx. 5g
- 2 cups beef broth or stock divided (approx. 470 ml)
- 1 large yellow onion chopped
- 4 large garlic cloves smashed
- 4 large carrots peeled and cut into thick 2-inch chunks
- 1.5 lbs baby Yukon gold potatoes left whole (approx. 680g)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 tablespoons cornstarch approx. 24g
- 3 tablespoons cold water approx. 45 ml
Instructions
- Sear the Beef: Pat the chuck roast completely dry with paper towels and rub aggressively on all sides with the kosher salt and black pepper. Turn your Instant Pot to the "Sauté" function and let it get hot. Add the cooking oil, then place the meat inside. Sear for 5 minutes per side until a deep brown crust forms. Remove the beef to a clean plate.
- Deglaze the Pot: Pour 1/2 cup (approx. 120 ml) of the beef broth into the hot pot. Use a wooden spoon to vigorously scrape the bottom, releasing all the dark, caramelized beef bits so you don't get a burn warning. Turn off the Sauté function.
- Pressure Cook the Meat: Pour the remaining 1.5 cups of beef broth into the pot. Add the chopped onion, smashed garlic, rosemary, and thyme. Lower the seared meat (and any resting juices) back into the liquid. Secure the lid, seal the steam valve, and cook on Manual High Pressure for 60 minutes.
- Natural Release & Cook Vegetables: When the timer finishes, let the pot sit for a 15-minute Natural Pressure Release, then carefully open the valve to release remaining steam. Open the lid, add the chopped carrots and whole potatoes to the liquid around the meat. Seal the lid and cook on Manual High Pressure for 3 minutes. Perform a Quick Release when done.
- Thicken the Gravy: Use a slotted spoon to transfer the meat and vegetables to a serving platter; cover loosely with foil to keep warm. Turn the pot back to the "Sauté" function so the liquid boils. In a small cup, whisk the cornstarch and cold water together until completely smooth. Pour the slurry into the boiling broth, stirring constantly for 2 minutes until it transforms into a thick, glossy gravy. Ladle generously over the roast and vegetables!
Notes
The Importance of Natural Release: Do not skip the 15-minute natural release in Step 4. Releasing the pressure immediately after the 60-minute mark will cause the meat fibers to seize up, resulting in a tough and chewy roast.
Vegetable Size: Ensure your carrots are cut into very thick chunks (at least 2 inches). If they are sliced too thin, they will turn into mush under pressure.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Submerge the meat in the leftover gravy to keep it beautifully moist.
Reheating: Reheat gently on the stovetop in a skillet over medium-low heat until the gravy melts back down and the beef is warmed through.