Name: Easy Instant Pot Pot Roast
Prep time: PT15MIN
Cook time: PT60MIN
Yield: 6 servings
Cuisine: Dinner
Ingredients: 3 lb chuck roast; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large yellow onion, thickly sliced; 4 cloves garlic, minced; 4 large carrots, peeled and cut into 2-inch pieces; 1.5 lb Yukon Gold potatoes, cut into 2-inch pieces; 2 cups low-sodium beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; 2 tbsp cornstarch (optional, for thickening); 2 tbsp cold water (optional, for thickening); Fresh parsley, chopped (for garnish)

Instructions

1
Set Instant Pot to "Sauté" and heat olive oil; season roast with salt and pepper. Sear roast 4 minutes per side until browned. Remove and set aside.
2
Add onion, sauté 2-3 minutes while scraping up browned bits. Add garlic and cook 1 minute more. Stir in tomato paste, Worcestershire, herbs, and bay leaves.
3
Layer in carrots and potatoes. Return roast to pot. Pour in beef broth.
4
Lock lid, seal, and cook on "Manual" high pressure for 60 minutes. Let pressure naturally release for 10-15 minutes, then quick release.
5
Transfer beef and veggies. Discard bay leaves. Set pot to "Sauté". Mix cornstarch and water, stir into pot to thicken gravy 2-3 minutes.
6
Serve pot roast with veggies and gravy. Garnish with fresh parsley.

Easy Instant Pot Pot Roast

Easy Instant Pot Pot Roast

Ingredients

Instructions

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