One of the best Sunday comfort meals is a good old fashioned pot roast. This version is made in your pressure cooker in less than 60 minutes. Meat comes out juicy and tender. It’s also loaded with potatoes, carrots, celery, and flavor-packed gravy. Take it to the level by garnishing it with fresh herbs. The ultimate all-in-one pot dinner. Easy cleanup and tastes amazing. Yes, sign me up!
Instant Pot Classic Pot Roast
One of the best Sunday comfort meals is a good old fashioned pot roast. This version is made in your pressure cooker in less than 60 minutes. Meat comes out juicy and tender. It’s also loaded with potatoes, carrots, celery, and flavor-packed gravy. Take it to the level by garnishing it with fresh herbs. The ultimate all-in-one pot dinner. Easy cleanup and tastes amazing. Yes, sign me up!
Ingredients
- 1 (3 lb) chuck roast
- 2 Tbsp canola or avocado oil
- Kosher salt and ground pepper, to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 4 cups beef broth
- 2 tsp Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 1/2 lb baby red potatoes
- 3 carrots, cut diagonally
- 3 celery stalks, chopped
- 2 1/2 Tbsp cornstarch
Instructions
- Setup 6-qt pressure cooker. Select the “Sauté” setting. Heat oil and add chuck roast to pressure cooker. Season with kosher salt and ground pepper. Sear both sides of meat for about 2-3 minutes on each side. Remove meat and transfer to a plate. Set aside.
- Add a little more oil then add onion. Cook until translucent about 3 minutes. Mix in garlic and tomato paste, about 2 minutes.
- Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves and potatoes. Mix until well combined. Transfer roast to pressure and place meat on top of vegetables.
- Put lid on and select the “Manual” setting and adjust pressure to “high”. Set time for 45 minutes. Set spout to “Sealing” not “Venting”.
- After finished, do a “quick-release” according to manufacturer’s instructions. Add carrots and celery. Put lid back on pressure cook. Select “Manual” setting and adjust to “high”. Set time for 10 minutes. Set spout again to “Sealing” not “Venting”.
- Remove beef and vegetables from pressure cooker. Shred meat with two forks.
- In a small bowl, mix together 1/4 cup water and cornstarch. Add cornstarch mixture to pressure cooker. Select “Sauté” setting and bring gravy to a boil, about 3-4 minutes.
- Serve meat immediately with vegetables. Top with gravy. Garnish with fresh herbs, if desired.
