Instant Pot Pot Roast
2 hrs 15 minServes 6
A tender braised beef chuck roast with potatoes, carrots, and onions, finished with a thickened pan gravy.
| prepPreheat Instant Pot to sauté mode | |||||
| 1 teaspoon salt | Mix spice rub, coat roast | Sear roast in oil, 3–4 min per side | Pressure cook 60–80 min, add vegetables & broth | Natural release 10 min, vent steam | Shred roast, thicken gravy with cornstarch slurry |
| 1 teaspoon onion powder | |||||
| 1 teaspoon garlic powder | |||||
| ½ teaspoon black pepper | |||||
| ½ teaspoon smoked paprika (optional) | |||||
| 3–5 pound beef chuck roast | |||||
| 1 tablespoon oil | |||||
| 1 pound baby red potatoes | |||||
| 4 large carrots, chopped into large chunks | |||||
| 1 large yellow onion, chopped | |||||
| 960 ml beef broth | |||||
| 2 tablespoons worcestershire sauce | |||||
| 60 ml water | |||||
| 2 tablespoons corn starch | |||||
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