Instant Pot Pot Roast
, Serves 6
Spice-rubbed chuck roast seared and pressure-cooked with potatoes and carrots, then shredded and served under a cornstarch-thickened gravy.
| 1 tsp salt | Mix spice rub | Rub all over roast | Sear in oil, 3-4 min per side | Add potatoes, carrots & onion | Add broth & Worcestershire, lock lid | Pressure cook high, 60-80 min | Natural release 10 min, then vent | Shred roast, boil broth, stir in slurry | Season gravy, pour over & serve |
| 1 tsp onion powder | |||||||||
| 1 tsp garlic powder | |||||||||
| 1/2 tsp black pepper | |||||||||
| 1/2 tsp smoked paprika (optional) | |||||||||
| 3-5 lb / 1.4-2.3 kg beef chuck roast | |||||||||
| 1 tbsp oil | |||||||||
| 450 g baby red potatoes | |||||||||
| 4 large carrots, chopped into large chunks | |||||||||
| 1 large yellow onion, chopped | |||||||||
| 950 ml beef broth | |||||||||
| 2 tbsp Worcestershire sauce | |||||||||
| 60 ml water | Whisk water & cornstarch | ||||||||
| 2 tbsp cornstarch |
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