Description
This Instant Pot Beef Roast recipe is a family favorite for its tender, flavorful meat and hearty vegetables, all made in one pot for easy cleanup. The perfect comforting meal for any day of the week.
Ingredients
Chuck Roast:
3–4 pound chuck roast
Seasonings:
1 tablespoon olive oil, 1 large onion (sliced), 4 garlic cloves (minced), 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper,
Liquid and Vegetables:
1 1/2 cups beef broth, 1 pound baby potatoes (halved), 4 large carrots (peeled and cut into chunks), 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Roast: Season the chuck roast with salt, pepper, paprika, thyme, and rosemary. Sear in the Instant Pot until browned. Set aside.
- Sauté Aromatics: Sauté onions, garlic, and tomato paste. Add broth and Worcestershire sauce, deglaze the pot.
- Pressure Cook: Return the roast to the pot, pressure cook for 60 minutes. Quick release pressure.
- Add Vegetables: Add potatoes and carrots, pressure cook for an additional 10 minutes. Natural release for 10 minutes.
- Thicken Gravy: For a thicker gravy, use the cornstarch slurry and simmer until thickened.
Notes
- For added flavor, deglaze the pot with a splash of red wine before adding the broth.
- This recipe also works well with a bottom round roast or brisket.
- Leftovers make amazing sandwiches!
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 115 mg
