Best Ever Instant Pot Roast Recipe

ByCharlotte Montgomery
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Introduction

This Best Ever Instant Pot Roast is a tender, flavorful meal that’s perfect for any night of the week. With simple ingredients and hands-off cooking, you’ll have a hearty roast with vegetables ready in no time.

The dish shows a white plate filled with three layers of food: the bottom layer has a small amount of brown and yellow broth soaking the plate; the middle layer consists of tender, shredded dark brown beef and whole light brown baby potatoes; the top layer has thick, bright orange carrot chunks scattered among the potatoes and meat. A small sprig of fresh thyme with green leaves rests on the side of the plate, and the plate sits on a light blue cloth over a white marbled surface. In the background, part of a silver Instant Pot is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 lbs. beef chuck roast
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 onion, chopped
  • 6 carrots, peeled and chopped into 1-inch pieces
  • 1 tbsp. tomato paste
  • 4 cloves garlic, minced
  • 1 ½ cups beef broth
  • 1 tbsp. Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 ⅕ lbs. whole baby potatoes
  • 2 tbsp. cornstarch

Instructions

  1. Step 1: Set the Instant Pot to the sauté function and add the olive oil.
  2. Step 2: Cut the chuck roast in half and season both sides generously with salt and pepper.
  3. Step 3: Place the beef in the heated Instant Pot and sear for 4 minutes on each side, then remove from the pot.
  4. Step 4: Add the chopped onion to the pot and sauté until it begins to soften, then turn the Instant Pot off.
  5. Step 5: Stir in the minced garlic, Worcestershire sauce, beef broth, and tomato paste until well combined.
  6. Step 6: Return the beef to the pot and add the fresh thyme sprigs.
  7. Step 7: Close the lid and set the release valve to sealing. Cook on manual for 60 minutes.
  8. Step 8: Let the Instant Pot naturally release pressure for 10 minutes, then carefully move the valve to venting to release any remaining pressure.
  9. Step 9: Remove the lid and add the baby potatoes and carrots on top of the beef. Close the lid again, set the valve to sealing, and cook on manual for 10 minutes.
  10. Step 10: Allow another natural pressure release for 10 minutes before venting remaining pressure.
  11. Step 11: Remove the lid, discard the thyme sprigs, and take out the beef. Shred the beef and return it to the pot.
  12. Step 12: To thicken the sauce, mix cornstarch with a small amount of water and stir it into the pot. Let it thicken before serving.

Tips & Variations

  • Use a meat thermometer to ensure your roast reaches an internal temperature of 190°F for perfect tenderness.
  • Substitute rosemary or sage for thyme to vary the herb flavor.
  • Add mushrooms or celery along with the carrots for extra vegetables.
  • If you prefer a thicker gravy, let the cornstarch mixture simmer on the sauté setting a few minutes after adding.

Storage

Store leftover roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. For longer storage, freeze portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a hearty stew with three main layers: on the right side, there is dark brown shredded beef in a light brown sauce, showing tender, fibrous texture; the left and middle sections have whole small yellowish-brown potatoes and chunky bright orange carrots, both with a slightly glossy finish from the sauce. Two sprigs of fresh green thyme rest on the left edge of the plate. A silver fork is placed on the right side of the plate. The plate is on a white marbled surface with a blue fringed cloth underneath, and a stainless steel pressure cooker is in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this roast without an Instant Pot?

Yes, you can cook the roast in a slow cooker or oven, though cooking times will be longer. For slow cooker, cook on low for 8 hours; for oven, braise at 325°F for about 3 hours covered.

Can I use a different cut of beef?

Beef chuck roast is ideal for its tenderness when slow cooked, but you can also use brisket or rump roast as alternatives for similar results.

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Best Ever Instant Pot Roast Recipe

★★★★★

4.8 from 59 reviews
  • Author: Charlotte
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
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Description

This Best Ever Instant Pot Roast recipe delivers a tender and flavorful beef chuck roast cooked to perfection in an Instant Pot. Infused with fresh thyme, garlic, and a rich beef broth base, this roast is paired with hearty baby potatoes and carrots, making it a comforting one-pot meal perfect for any occasion.

Ingredients

Scale

Meat and Seasoning

  • 3 lbs. Beef chuck roast
  • 1 tbsp. Olive oil
  • Salt and pepper to taste

Vegetables

  • 1 Onion, chopped
  • 6 Carrots, peeled and chopped into 1-inch pieces
  • 1 ⅕ lbs. Whole baby potatoes
  • 4 Sprigs of fresh thyme
  • 4 Cloves garlic, minced

Liquid and Flavorings

  • 1 ½ C. Beef broth
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Tomato paste

Thickener

  • 2 tbsp. Cornstarch

Instructions

  1. Heat the Instant Pot: Set the Instant Pot to the sauté function and add the olive oil to heat up.
  2. Season and Sear the Beef: Cut the chuck roast in half, season both sides with salt and pepper. Place the beef in the heated Instant Pot and sear it for 4 minutes on each side until browned.
  3. Sauté Onions: Remove the beef and add chopped onions to the pot. Sauté until they soften slightly, then turn off the Instant Pot.
  4. Add Garlic and Liquids: Add minced garlic, Worcestershire sauce, beef broth, and tomato paste to the pot. Stir to combine all ingredients well.
  5. Return Beef and Add Herbs: Place the beef back into the Instant Pot and add sprigs of fresh thyme on top.
  6. Pressure Cook the Roast: Close the lid, set the release valve to sealing, and cook on manual for 60 minutes. After cooking, let the pressure release naturally for 10 minutes before venting the remaining pressure.
  7. Add Vegetables and Continue Cooking: Remove the lid and add baby potatoes and chopped carrots on top of the beef. Close the lid again, set the valve to sealing, and cook on manual for an additional 10 minutes. Allow a natural pressure release for 10 minutes before venting.
  8. Shred Beef and Remove Thyme: Open the lid, remove and discard thyme sprigs. Remove the beef, shred it, and return it to the pot.
  9. Thicken the Sauce (Optional): Mix cornstarch with a small amount of water to create a slurry. Pour into the pot and stir to combine. Allow the liquid to thicken to desired consistency before serving.

Notes

  • Be sure to allow for the natural pressure release time to ensure the meat stays tender.
  • You can adjust vegetables based on your preference; parsnips or celery root also work well.
  • If thicker gravy is desired, you can add more cornstarch slurry gradually.
  • For a spicier flavor, add a pinch of crushed red pepper flakes when sautéing the onions.
  • Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot roast, beef chuck roast, pressure cooker roast, easy roast recipe, one-pot meal

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