Instant Pot Pot Roast
Fork-tender Instant Pot pot roast with carrots, potatoes, and rich gravy in about 90 minutes—classic USA Sunday supper made weeknight-friendly. Chuck roast pressure-cooks until shreddable; finish with a quick cornstarch gravy.
đź›’Ingredients
- 3–3 1/2 pounds boneless beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons avocado or olive oil
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, smashed
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound baby carrots (or 4 large carrots cut into chunks)
- 1 1/2 pounds Yukon gold potatoes, halved
- 2 tablespoons cornstarch + 2 tablespoons cold water
- Fresh parsley for serving (optional)
🔧Kitchen Tools Needed
- 6-quart Instant Pot
- Tongs
- Instant-read thermometer
- Cutting board
đź“ťInstructions
- 1
Pat roast dry. Season all over with salt, pepper, garlic powder, and onion powder.
- 2
Set Instant Pot to Sauté (High). Add oil. Brown roast 3–4 minutes per side until deeply browned. Transfer to a plate.
- 3
Add onion; cook 2 minutes. Stir in garlic 30 seconds. Deglaze with broth, scraping browned bits. Stir in Worcestershire, tomato paste, thyme, and bay leaves.
- 4
Return roast (and juices). Lock lid; pressure cook on High for 60 minutes for a 3-pound roast (about 70 minutes if closer to 3 1/2 pounds). Natural release 15 minutes, then quick release remaining pressure.
- 5
Add carrots and potatoes around the roast. Pressure cook High 4 minutes; quick release. Confirm beef is fork-tender (internal temp typically well above 190°F for shredding).
- 6
Remove meat and veggies. Discard bay leaves. Set pot to Sauté; whisk in cornstarch slurry and simmer 2–3 minutes until gravy thickens. Slice or shred beef; serve with veggies and gravy. Refrigerate within 2 hours; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
âť“Frequently Asked Questions
Why isn’t my roast tender?
Chuck needs enough time—add 10–15 more minutes under pressure if it’s still tough, then natural release again.
Can I skip browning?
You can, but browning builds gravy flavor. Don’t skip deglazing so the burn notice doesn’t trip.
Crockpot version?
Brown first, then slow cook Low 8–9 hours or High 5–6 hours with the same aromatics and veggies added in the last 2–3 hours.
Gravy too thin?
Simmer longer on Sauté or add another teaspoon cornstarch slurry.
Leftovers?
Shred into sandwiches or hash; refrigerate up to 4 days or freeze gravy and beef up to 3 months.
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