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The heart of a great Instant Pot pot roast lies in its key ingredients. Start with a 3-4 lbs beef chuck roast. This cut has the right amount of fat for flavor. Next, add one tablespoon of olive oil. It helps to sear the meat, giving it a nice crust.

Instant Pot Pot Roast

Discover the ultimate savory Instant Pot pot roast recipe that brings flavor and tenderness to your dinner table! This easy-to-follow guide covers all the essentials, from selecting the perfect beef cut to seasoning tips and cooking instructions. Perfect for busy weeknights or impressing guests, this dish will become a family favorite. Click to explore the full recipe and elevate your cooking game with this delicious pot roast!
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Ingredients
  

3-4 lbs beef chuck roast

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

4 carrots, cut into 2-inch pieces

3 stalks celery, cut into 2-inch pieces

1 cup beef broth

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons cornstarch (optional for thickening)

Fresh parsley for garnish

Instructions
 

Sear the Meat: Set the Instant Pot to Sauté mode. Add olive oil and allow it to heat. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, carefully add the roast to the pot and sear on all sides for about 4-5 minutes until browned. Remove the roast and set it aside.

    Sauté the Vegetables: In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant.

      Add Vegetables and Seasonings: Return the roast to the pot. Arrange the carrots and celery around the meat. In a bowl, mix the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaf. Pour this mixture over the roast and vegetables.

        Pressure Cook: Seal the Instant Pot lid and set it to Pressure Cook or Manual mode. Cook on high pressure for 60 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes, then carefully turn the valve to release any remaining steam.

          Thicken the Gravy (Optional): If you prefer a thicker gravy, remove the roast and vegetables from the pot and place them on a serving platter. Turn the Instant Pot back to Sauté mode. In a small bowl, mix cornstarch with a little water to create a slurry. Stir the slurry into the pot and cook for a few minutes until the gravy thickens.

            Serve: Slice the pot roast and serve with the vegetables on the side. Drizzle some gravy over the top and garnish with fresh parsley.

              Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8

                - Presentation Tips: Serve the pot roast on a large platter surrounded by the carrots and celery. Garnish with chopped fresh parsley for a pop of color. Serve with crusty bread or mashed potatoes for a heartier meal.