Description
A quick and easy Instant Pot pot roast recipe featuring tender beef chuck roast and a medley of root vegetables, perfect for cozy family dinners and comfort food cravings.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 1.5 pounds baby potatoes (Yukon Gold preferred), halved if large
- 2 cups beef broth (low sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- ½ cup red wine (optional)
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides. Chop the onions, carrots, celery, and halve the baby potatoes if large. Mince the garlic.
- Turn the Instant Pot to “Sauté” mode and heat the olive oil until shimmering. Add the roast and sear each side for about 3-4 minutes, until a rich brown crust forms. Remove and set aside.
- Add onions and garlic to the pot, stirring to soften and release fragrance. Scrape any browned bits off the bottom to avoid the burn warning.
- Pour in the beef broth, Worcestershire sauce, and optional red wine. Stir in thyme, rosemary, and bay leaves.
- Nestle the roast back into the pot, then layer the carrots, celery, and potatoes on top. Secure the lid, set the valve to sealing, and cook on “Manual” or “Pressure Cook” high pressure for 60 minutes.
- Let the pressure release naturally for about 15 minutes before quick-releasing any remaining pressure.
- Remove the roast and vegetables to a platter. If desired, thicken the gravy by switching the Instant Pot to sauté and stirring in a slurry of cornstarch and water until desired consistency is reached. Taste and adjust seasoning as needed.
Notes
If roast is larger than 4 pounds, increase cooking time by 10-15 minutes. Use gluten-free Worcestershire sauce for gluten-free version. For thicker gravy, use cornstarch slurry. Vegetables should be cut into similar sizes for even cooking. Natural pressure release is important to keep meat juicy. Searing adds flavor but can be skipped if short on time.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 475
- Sugar: 5
- Sodium: 550
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 40
Keywords: Instant Pot, pot roast, beef chuck roast, comfort food, pressure cooker, vegetables, easy dinner, quick pot roast