Super Tender Instant Pot Pot Roast

The best, juiciest, and tender Pot Roast you will ever make! Takes a little prep, but the Instant Pot does all the work. Sure to become a family favorite at your table!

Course Main Dish

Cuisine American

Keyword Instant Pot, Pot Roast

Prep Time 20

Cook Time 50

Pressure Rising 25

Total Time 1 10

Servings servings

Calories 569kcal

Author Samantha Buckner

Ingredients

2 tbsp olive oil
3 lbs beef chuck roast
1.5 tsp salt, more or less, to taste
1/2 tsp pepper, more or less, to taste
1.5 tsp Italian seasoning
2 cups low-sodium beef broth, stock or water *see notes below
4 cloves garlic, minced
2 tbsp Worcestershire sauce
1 lb red potatoes, quartered *see notes below
1 lb carrots, baby or regular *see notes below
1 large yellow onion, sliced, approximately 1.5 cups
3 tbsp cornstarch + 1/3 cup water, mixed (for gravy)

Instructions

INSTANT POT INSTRUCTIONS:

Turn Instant Pot to the 'saute' setting. Add the 2 tablespoons of olive oil and allow it to heat.
While the olive oil is heating, rub the salt and pepper all over the roast, making sure to get all sides.
With the pan and olive oil heated, add the roast to the bottom of the pan and sear each side for 3-5 minutes.
To a small bowl, combine the beef broth/stock, minced garlic, Italian seasoning, and Worcestershire sauce. Whisk to combine.
ADDING VEGETABLES: You can add the vegetables with the roast, but they will be on the softer side when the roast is done. Adding them to the broth mixture with the roast will help to add flavor to the broth and dish as they cook down. If you prefer more firm carrots and potatoes - add them at the end with some additional time attached.
Once you've seared the second side of the roast - cancel the 'saute' setting. Pour the broth mixture over the roast, place the lid on, lock it, and make sure the vent is set to the 'sealed' position. *As noted in the instruction above, you can add the vegetables now or wait.
Turn it to the 'pressure cook' setting, on high, and set the timer for 60 minutes. If using a larger roast, increase your time by 10 minutes per pound.
When the timer goes off:
*IF YOU ADDED THE VEGGIES WITH THE ROAST: Do not do a quick release. Do a 10-minute natural release followed by a quick release.
*IF NO VEGGIES: do a quick release to remove any pressure from the pot. Once all pressure is released, remove the lid. Check the roast. If it is fork tender (to your preference), then remove it now and cover with foil to keep warm. If not, leave it in for the next step to allow it to cook even more.
Add the potatoes, onions, and carrots. Put the lid back on, and turn the valve back to the 'sealed' position. Select the 'pressure cook' setting and set the timer for 10-15 minutes. Time will be dependent on how large your potatoes are cut, as well as how firm you like your vegetables.
When the timer goes off, allow for a 10-minute natural release, before doing a quick release for any additional pressure prior to removing the lid.
Remove the vegetables and beef to a serving bowl and cover with foil to keep warm. If the broth has any leftover chunks from the meat or vegetables, use a skimming spoon to filter the broth.
Safely taste test the beef broth and add any additional salt and pepper, to taste. If you're using regular beef broth or stock, you may want to skip adding more salt.
Gravy: Turn the Instant Pot to the 'saute' setting on high. Combine the cornstarch with the water, whisk to fully mix. Allow the broth to come to a slight boil, then whisk in half of the cornstarch mixture. Whisk to thoroughly combine with the broth, allowing it to thicken as you whisk. If desired, add the second half of the cornstarch mixture to reach desired thickness. Depending on how thick you like your gravy, you may need to add more cornstarch.
Serve gravy with pot roast. Garnish with freshly chopped parsley or thyme (optional).

SLOW COOKER/CROCK POT:

Heat a large pan over medium heat with the olive oil. While the olive oil and pan are heating, season the roast with salt and pepper.
Once heated, place the roast into the pan to sear/brown for 3-5 minutes per side.
To the crock pot, add the carrots, potatoes, onion, and minced garlic.
Once the roast has browned, add it to the crock pot atop the vegetables. In a small mixing bowl, combine the beef broth, Italian seasoning, and Worcestershire sauce.
Cook on LOW for 6-8 hours or HIGH for 4-5 hours. Time will be dependent on your crock pot. You will know when it's done - the roast should be fork tender.
Once the roast is done, remove the vegetables and roast to a serving bowl or platter and cover with foil to keep warm.
If the broth has any leftover chunks from the meat or vegetables, use a skimming spoon to filter the broth.
Taste test the beef broth and add any additional salt and pepper, to taste. If you're using regular beef broth or stock, you may want to skip adding more salt.
Safely transfer the leftover beef broth to a saucepan placed over high heat.
Combine the cornstarch with the water, whisk to fully mix. Allow the broth to come to a slight boil, then whisk in half of the cornstarch mixture. Whisk to thoroughly combine with the broth, allowing it to thicken as you whisk. If desired, add the second half of the cornstarch mixture to reach desired thickness. Depending on how thick you like your gravy, you may need to add more cornstarch.
Serve gravy with pot roast. Garnish with freshly chopped parsley or thyme (optional).

Notes

BROTH/STOCK: This recipe calls for low-sodium beef broth. You can swap for regular beef broth or beef stock. Beef stock will have more flavor. I used beef broth because I wasn't able to find low-sodium beef stock. If you use low-sodium beef broth, you may want to taste test the broth prior to making the gravy to adjust the seasonings (add salt to taste).
POTATOES: Red potatoes are used in this recipe and quartered. You can swap with Yukon or peeled russet potatoes. Cooking time will be dependent on how thickly cut the potatoes are.
CARROTS: Baby carrots are used in this recipe, but keep in mind that they will cook faster than regular carrots that need peeled and cut. You can use either.
GRAVY: I used 3 tablespoons of cornstarch whisked together with 1/3 cup of water. Add approximately half of the mixture to the broth initially, whisk, and allow the broth to simmer to thicken. Add more and whisk as needed to thicken to preference.
POT ROAST: This recipe calls for thawed beef chuck roast, but you can certainly use frozen. Simply skip the searing step and add 20-30 minutes to the cook time. If the roast is not fork tender when the timer goes off at 60 minutes, pressure cook for an additional 10 minutes. Time can vary depending on the size/thickness of your roast.
ADDING VEGGIES: Depending on how firm you like your vegetables, you can add them with the roast or after the roast has cooked. If you like them on the softer side, add the potatoes, carrots, and onion with the roast for the 60 minutes. If you prefer more firm vegetables, add them to the pot after the roast has cooked. Do a quick release of the pot, remove the lid, add the chopped vegetables. Place the lid back on, seal the valve, and cook under 'pressure cook', on high, for an additional 10-15 minutes. Allow for a 10-minutes natural release when done, followed by a quick release.

Nutrition