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Instant Pot Pot Roast with Potatoes and Carrots
Tender pot roast complete with carrots, potatoes, and homemade gravy.
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from
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Course:
Main Course
Cuisine:
American
Keyword:
Instant Pot pot roast and gravy, Instant Pot pot roast with potatoes, Instant Pot pot roast with potatoes and carrots
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
5
minutes
minutes
Time to Pressure:
15
minutes
minutes
Total Time:
1
hour
hour
50
minutes
minutes
Servings:
6
servings
Calories:
506
kcal
Author:
Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
2 ½
pound
boneless beef chuck roast
1
tablespoon
oil
1
teaspoon
kosher salt
1
teaspoon
onion powder
1
teaspoon
garlic powder
½
teaspoon
dried thyme
½
teaspoon
black pepper
2
cloves
garlic
minced
1 ½
pounds
small red potatoes
4
large carrots
peeled and cut into 1" chunks
1
large yellow or white onion
thinly sliced
4
cups
beef broth
1
tablespoon
beef base
2
tablespoons
Worcestershire sauce
¼
cup
cornstarch
Instructions
Press SAUTE on the Instant Pot.
When HOT, add the oil and swirl to coat.
Season roast with salt, onion powder, garlic powder, thyme, and black pepper.
Place the roast in the inner pot and let it sit undisturbed for about 4 minutes, or until browned.
Flip the roast and let it sit for about 4 minutes, or until browned.
Press CANCEL.
Add the garlic, potatoes, carrots, and onion on top of the roast.
Pour in the beef broth, and add the beef base and Worcestershire sauce.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure.
Adjust the time to 50 minutes.
When the cooking time has finished, let the pressure release naturally for 15 minutes.
Carefully turn the pressure release valve to VENTING to release any remaining pressure.
Remove the roast and vegetables to a dish and tent with foil to keep warm.
Carefully remove ½ cup of the hot cooking liquid and mix it with the cornstarch in a small dish.
Return the cornstarch mixture to the inner pot, and stir in.
Press SAUTE.
Let it cook, stirring regularly, until slightly thickened.
Serve the gravy with the roast and vegetables.
Notes
Chuck roast:
A similar boneless cut of beef, like a rump or arm roast will also work.
Oil:
A neutral oil, like olive oil or vegetable oil, works best.
Salt:
Or ½ teaspoon table salt.
Thyme:
If you don't like thyme, dried rosemary makes a good substitute.
Beef broth:
I like to use reduced-sodium beef broth in this recipe.
Beef base:
I like to use Better than Bouillon.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
506
kcal
|
Carbohydrates:
31
g
|
Protein:
41
g
|
Fat:
25
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
130
mg
|
Sodium:
1442
mg
|
Potassium:
1452
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
6835
IU
|
Vitamin C:
15
mg
|
Calcium:
83
mg
|
Iron:
6
mg