1 3 to 5 pound beef chuck roast see notes for instructions from frozen (or smaller)
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1 pound baby red potatoes
4 large carrots, chopped into large chunks see note for using baby carrots
1 large yellow onion, chopped
1 cup beef broth
2 tablespoons worcestershire sauce
2 tablespoons corn starch
Instructions
Turn on your instant pot and set it to saute. In a small bowl stir
together salt, pepper, garlic powder, onion powder, and smoked
paprika. Rub mixture all over the roast to coat all sides.
Drizzle oil in instant pot, wait about 30 seconds, then use tongs
to place roast in the pot. Do not move it for 3 to 4 minutes until
well seared and browned. Use tongs to turn the roast onto
another side for 3 to 4 minutes, repeating until all sides are
browned.
Switch instant pot to pressure cook on high and set to 60 to 80
minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see
notes if using baby carrots). Add potatoes, onions, and carrots
to pot (just arrange them around the roast) and pour beef broth
and worcestershire sauce over everything. Place lid on the pot
and turn to locked position. Make sure the vent is set to the
sealed position.
When the cooking time is up, do a natural release for 10 minutes
(don't touch anything on the pot, just let it depressurize on its
own for 10 minutes). After 10 minutes, turn vent to the venting
release position and allow all of the steam to vent and the float
valve to drop down before removing the lid.
Transfer the roast, potatoes, onions, and carrots to a platter and
shred the roast with 2 forks into chunks. Use a handheld strainer
to scoop out bits from the broth in the pot. Set instant pot to
soup setting. Whisk together the water and corn starch. Once
broth is boiling, stir in corn starch mixture until the gravy
thickens. Add salt, pepper, and garlic powder to taste.
Serve gravy poured over roast and veggies and garnish with
fresh thyme or parsley if desired.
If you'd like to use baby carrots, keep in mind that they will cook
much faster than large chunks of whole carrots. To make sure
they don't turn to mush, set your pressure cooking time 10
minutes shorter than the recipe states and leave the carrots out
of the pot. Once the pressure cooking time is finished, add baby
carrots to the pot and set the pot to pressure cook for 10 more
minutes.
The recipe is written for a thawed roast. If using a frozen roast,
you will need to add about 20 to 30 minutes to your pressure
cooking time. You can also skip the searing step and simply rub
the spices on the roast and then place it in the pot and then
move ahead to the pressure cooking step.
Smaller Roast, keep cooking time the same.
Originally Submitted
11/9/2018
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