Description
Savory instant pot pot roast brings tender, melt-in-your-mouth beef to dinner tables with minimal effort. Home cooks can enjoy this classic comfort meal that delivers rich flavors and hearty satisfaction in under two hours.
Ingredients
Scale
Meat:
- 3–5 pounds (1.4–2.3 kilograms) boneless beef chuck roast
Vegetables:
- 1 pound (454 grams) baby red potatoes
- 4 large carrots (chopped into 2-inch pieces) or 1 pound (454 grams) baby carrots
- 1 large yellow onion (diced)
Seasonings and Liquids:
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 4 cups (946 milliliters) beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup (60 milliliters) water
- 2 tablespoons cornstarch
- Chopped parsley or thyme for garnish (optional)
Instructions
- Craft a robust seasoning blend by combining salt, onion powder, garlic powder, black pepper, and smoked paprika. Thoroughly massage this mixture into the roast, ensuring complete coverage for maximum flavor infusion.
- Activate the Instant Pot’s Sauté function and heat oil until shimmering. Carefully place the seasoned roast into the pot, searing for 2-3 minutes per side to develop a rich, caramelized exterior that locks in deep, complex flavors.
- Extract the roast and set aside. Deglaze the pot with beef broth and Worcestershire sauce, using a wooden spoon to scrape up the concentrated flavor-packed browned bits from the bottom.
- Return the roast to the pot, strategically arranging potatoes, carrots, and onions around the meat to absorb the savory cooking liquid and develop intense flavor profiles.
- Secure the Instant Pot lid, positioning the valve to “Sealing.” Pressure cook on high for 60-90 minutes, depending on roast size, allowing the intense heat to transform tough meat fibers into tender, succulent morsels.
- After cooking completes, implement a natural pressure release for 10 minutes, followed by a controlled quick release to preserve the meat’s moisture and tenderness.
- Gently transfer the roast and vegetables to a serving platter. Switch the Instant Pot to Soup/Broth setting to prepare the gravy.
- Create a cornstarch slurry by whisking water and cornstarch together. Incorporate into the simmering liquid, stirring continuously until the gravy reaches a desired thick, glossy consistency.
- Taste the gravy and fine-tune seasoning with additional salt or pepper as needed. This final touch ensures a perfectly balanced sauce.
- Artfully shred the roast into rustic chunks, drizzle with the rich gravy, and garnish with fresh herbs for a stunning presentation that’s as delicious as it is beautiful.
Notes
- Elevate flavor by searing the meat before pressure cooking, creating a rich caramelized exterior that deepens the overall taste profile.
- Customize seasoning blend by experimenting with different herbs and spices like rosemary, thyme, or smoked paprika to match personal preferences.
- Adapt recipe for dietary needs by substituting beef with chuck roast alternatives like pork shoulder or using low-sodium broth for reduced salt intake.
- Maximize tenderness by allowing natural pressure release, which helps prevent meat from becoming tough and maintains its juicy, melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg