Instant Pot Pot Roast Recipe: Tender, Juicy, and Full of Flavor

Ingredients:

For the Pot Roast:

• 3-4 lbs chuck roast

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 large onion, chopped

• 4 cloves garlic, minced

• 4 cups beef broth

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp paprika

• 4 large carrots, peeled and cut into chunks

• 4 large potatoes, peeled and cut into chunks

• 2 celery stalks, chopped

For the Gravy:

• 2 tbsp cornstarch

• 2 tbsp cold water

Instructions:

1. Sear the Roast:

   • Set the Instant Pot to ‘Sauté’ mode and add olive oil.

   • Season the chuck roast generously with salt and pepper.

   • Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.

2. Sauté the Aromatics:

   • Add chopped onion to the pot and sauté until softened.

   • Stir in minced garlic and cook for an additional 1-2 minutes.

3. De glaze the Pot:

   • Pour in 1 cup of beef broth to de glaze, scraping up any browned bits from the bottom.

4. Pressure Cook:

   • Return the seared roast to the pot.

   • Add tomato paste, Worcestershire sauce, thyme, rosemary, and paprika.

   • Pour in the remaining beef broth.

   • Close the lid and set the Instant Pot to ‘Pressure Cook’ on high for 60 minutes.

5. Add Vegetables:

   • After 60 minutes, perform a quick release.

   • Add carrots, potatoes, and celery.

   • Seal the lid and cook on high pressure for an additional 10 minutes.

6. Make the Gravy:

   • Remove the roast and vegetables, and set aside.

   • Set the Instant Pot to ‘Sauté’ mode.

   • Mix cornstarch with cold water to create a slurry.

   • Stir the slurry into the pot to thicken the broth into a gravy.

7. Serve:

   • Slice the pot roast and serve with the vegetables.

   • Drizzle the rich gravy over the top.

Tips for the Perfect Instant Pot Pot Roast:

• Choose the Right Cut: A chuck roast is ideal due to its marbling, which breaks down and becomes tender during cooking.

• Searing Matters: Don’t skip the searing step — it locks in flavors and enhances the taste.

• Layering is Key: Place the roast on the bottom and the vegetables on top to avoid mushy veggies.

Frequently Asked Questions (FAQs):

Q1: Can I use a different cut of beef? Yes, you can use brisket or round roast, but chuck roast yields the most tender results.

Q2: Can I make this recipe ahead of time? Absolutely! Pot roast often tastes even better the next day after the flavors have melded.

Q3: How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Q4: Can I freeze pot roast? Yes, pot roast freezes well. Store in a freezer-safe container with some gravy to keep it moist. It will last up to 3 months.

Q5: What can I use instead of cornstarch for the gravy? You can use flour or arrowroot powder as an alternative thickener.

Q6: Can I make this recipe gluten-free? Yes! Just ensure that the beef broth and Worcestershire sauce are gluten-free and use cornstarch or arrowroot for the gravy.

Final Thoughts:

This Instant Pot Pot Roast is the perfect meal when you're craving comfort food but are short on time. With simple ingredients and easy steps, you can create a dish that's hearty, flavorful, and sure to please everyone at the table. Give it a try and make dinner something special tonight!