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

Heat the Instant Pot: Set the Instant Pot to the sauté function and add the olive oil to heat up.
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.
Sauté Onions: Remove the beef and add chopped onions to the pot. Sauté until they soften slightly, then turn off the Instant Pot.
Add Garlic and Liquids: Add minced garlic, Worcestershire sauce, beef broth, and tomato paste to the pot. Stir to combine all ingredients well.
Return Beef and Add Herbs: Place the beef back into the Instant Pot and add sprigs of fresh thyme on top.
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.
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.
Shred Beef and Remove Thyme: Open the lid, remove and discard thyme sprigs. Remove the beef, shred it, and return it to the pot.
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