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Instant Pot Beef Pot Roast

A comforting and hearty Instant Pot beef pot roast with tender beef, rich gravy, and wholesome vegetables, perfect for busy days and family dinners.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 1300
Ingredients Method Notes

Ingredients
  

Meat and Seasoning
  • 3.5 lb beef chuck roast Choose a piece with good marbling to ensure tenderness.
  • 1.5 tsp kosher salt Adjust if using sea salt.
  • 0.5 tsp black pepper
  • 2 tbsp olive oil For searing the roast.
Vegetables
  • 1 large yellow onion, quartered
  • 4 pieces carrots, cut into large chunks
  • 1 lb baby potatoes, halved Can substitute with peeled red potatoes or sweet potatoes.
  • 3 cloves garlic, minced
Broth and Flavorings
  • 2 cups low-sodium beef broth For deglazing and cooking.
  • 2 tbsp tomato paste Enhances depth of flavor.
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme Can be substituted with rosemary or Italian seasoning.
Gravy
  • 2 tbsp cornstarch mixed with 2 tbsp cold water For thickening the gravy.
Garnish
  • Fresh parsley, chopped For garnishing the dish.

Method
 

Preparation
  1. Season and sear the beef chuck roast generously with kosher salt and black pepper on all sides.
  2. Turn the Instant Pot on to the Sauté function and heat olive oil until shimmering.
  3. Carefully place the roast in the pot and sear for 4 to 5 minutes on each side until browned.
  4. Remove roast and set aside.
Cooking
  1. Add the quartered yellow onion and sauté for about 2 minutes.
  2. Add minced garlic and continue cooking for another 30 seconds.
  3. Press Cancel to stop the Sauté function.
  4. Pour in beef broth and scrape the bottom of the pot to loosen browned bits.
  5. Stir in tomato paste, Worcestershire sauce, and thyme.
  6. Return the beef roast to the pot, seal the lid and cook on High Pressure for 60 minutes.
  7. After cooking, perform a quick pressure release.
  8. Add the carrots and baby potatoes, seal the lid again and cook on High Pressure for an additional 8 minutes.
  9. Quick release the pressure.
Gravy Preparation
  1. Transfer roast and vegetables to a serving platter and cover with foil.
  2. Press Sauté, bring cooking liquid to a simmer, and whisk in cornstarch mixture slowly, stirring continuously.
  3. Cook for 2 to 3 minutes until the sauce thickens.
Serving
  1. Slice or shred the beef roast as preferred and arrange on plates with vegetables.
  2. Generously spoon warm gravy over the meat and sprinkle with fresh chopped parsley.
  3. Enjoy your comforting meal!

Notes

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave.