Instant Pot Pot Roast
This Instant Pot Pot Roast is a tasty weeknight dinner! Made with fall-apart tender beef, potatoes and carrots, it's quick to make in your pressure cooker, and easily feeds a crowd.
Servings: 8
Equipment
- pressure cooker
Ingredients
- 2 tbsp olive oil
- 4-5 lb. beef chuck roast
- salt and pepper
- 1 onion chopped
- 4 garlic cloves chopped
- 1 lb. carrots chopped into 1" pieces
- 1 lb. baby potatoes red or yellow
- 32 oz. beef broth (4 cups)
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1/2 tsp smoked paprika
- 2 tbsp cornstarch
- 3 tbsp water
- fresh thyme or parsley for garnish optional
Instructions
instant pot method:
- Pour the olive oil into your instant pot, then set the saute function to 9 minutes. Season the beef with salt and pepper on all sides, then add the beef and sear it for 4 minutes undisturbed, then flip it over and sear it for the additional 4 minutes; transfer to a plate.
- Add a splash of broth or water and use a wooden spoon to scrape up the brown bits, then set the saute function to 5 minutes. Add the onion and a pinch of salt and saute for 4 minutes until soft, then add the garlic and saute for an additional minute.
- Add the beef back in, along with the carrots and potatoes. In a large bowl, whisk the broth, soy sauce, tomato paste, and smoked paprika together, then pour the broth mixture into the pressure cooker.
- Pressure cook for 80 minutes for a 4-5 lb. chuck roast, or for 60 minutes for a 2-3 lb. roast. Natural releasee for 10 minutes before manually releasing the remaining pressure. Transfer the beef to a large platter and use two forks to shred it, then transfer the potatoes and carrots as well.
- Last, make the gravy. With the broth still in the instant pot, set the saute function to 5 minutes. In a small bowl, whisk the cornstarch and water together, then pour it into your instant pot and allow the broth to simmer and thicken slightly. Spoon broth over the beef, garnish with fresh thyme or parsley and enjoy!
stovetop method:
- Heat oil in a dutch oven or large, heavy-bottomed pot over medium-high heat, then sear the beef for 8-10 minutes, flipping so all sides are browned; transfer to a plate.
- Reduce heat to medium, then add a splash of broth and scrape up the brown bits. Add the onion and saute for 3-4 minutes, then add the garlic and saute for 1 minute. Add the roast back in, along with the carrots and potatoes.
- In a large bowl, whisk the broth, soy sauce, tomato paste, and smoked paprika together, then pour the broth mixture into the pot.
- Bring mixture to a boil, then reduce heat to a simmer, cover the pot and simmer for 3 hours or until the beef is fall-apart tender. Transfer the beef to a platter, then shred it with two forks before transferring the potatoes and carrots.
- Last, whisk the cornstarch and water together in a small bowl, then add it to the pot with the broth. Bring the broth back to a simmer and simmer for 5 minutes, stirring occasionally until it's thickened into a gravy (NOTE: it'll thicken as it sits and cools). Enjoy!
Video
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 534kcal | Carbohydrates: 20g | Protein: 47g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 917mg | Potassium: 1293mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9595IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 6mg
