Description
The Instant Pot Pot Roast is a timeless classic that combines tender beef, carrots, and potatoes for a meal that’s both hearty and satisfying. Thanks to the Instant Pot, this traditional dish is ready in a fraction of the usual time, but with all the flavors you love from a slow-cooked roast. Ideal for family gatherings or cozy nights in, this pot roast is a no-fuss dinner that requires minimal prep yet delivers incredible taste. The savory broth, infused with thyme and rosemary, complements the rich beef perfectly, making each bite a comforting reminder of home-cooked goodness.
Ingredients
Units
Scale
- 2–3 lbs chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 lb baby carrots
- 1 lb baby potatoes, halved
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Season the chuck roast generously with salt and pepper on all sides.
- Set the Instant Pot to sauté mode and add olive oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- Add the onion and garlic to the Instant Pot and sauté until softened, about 3 minutes.
- Pour in the beef broth and Worcestershire sauce, stirring to combine. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Return the roast to the Instant Pot, then add the baby carrots, baby potatoes, thyme, and rosemary around the roast.
- Secure the lid and set the Instant Pot to high pressure for 60 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the lid, then serve the roast and vegetables hot.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes