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Instant Pot Pot Roast

A cozy Instant Pot pot roast with tender beef, baby potatoes, carrots, and rich brown gravy.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the roast
  • 3 pounds chuck roast cut into 3 to 4 large pieces
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
For the vegetables
  • 1 pound baby potatoes
  • 4 medium carrots peeled and sliced into thick pieces
For the gravy
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Optional for serving
  • 1 tablespoon fresh thyme or parsley for garnish, optional

Equipment

  • 1 Instant Pot or electric pressure cooker 6-quart or larger
  • 1 tongs for searing and removing beef
  • 1 cutting board
  • 1 chef's knife
  • 1 Small bowl for cornstarch slurry
  • 1 whisk for gravy

Method
 

Prepare and cook the roast
  1. Pat the chuck roast dry and season it all over with the kosher salt and black pepper.
  2. Set the Instant Pot to sauté mode and heat the olive oil. Sear the beef pieces for 3 to 4 minutes per side until browned, working in batches if needed. Transfer the beef to a plate.
  3. Add the chopped onion to the pot and cook for 2 to 3 minutes until it begins to soften. Stir in the minced garlic and tomato paste and cook for 30 seconds more.
  4. Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the dried thyme and add the bay leaf.
  5. Return the seared beef to the pot. Lock the lid, set the valve to sealing, and cook on high pressure for 50 minutes.
  6. Let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
Add the vegetables
  1. Open the lid and add the baby potatoes and sliced carrots around the beef.
  2. Lock the lid again and cook on high pressure for 10 more minutes.
  3. Let the pressure naturally release for 10 minutes, then carefully release the remaining pressure.
Make the gravy and serve
  1. Transfer the beef and vegetables to a serving platter and tent loosely to keep warm. Remove and discard the bay leaf.
  2. Set the Instant Pot to sauté mode. Stir together the cornstarch and cold water in a small bowl, then whisk the slurry into the cooking liquid. Simmer for 2 to 3 minutes until the gravy thickens.
  3. Spoon the gravy over the beef, potatoes, and carrots. Garnish with fresh thyme or parsley if desired, and serve warm.

Notes

Sear the beef well for the best flavor. Cut larger potatoes in half if needed for even cooking. If the beef is still firm, pressure cook for a few more minutes. Store leftovers refrigerated for up to 4 days.