I have always loved potatoes and carrots that were cooked with a roast, they were so good to me! I had the idea to use the instant pot and thought a roast would satisfy us both; and satisfy it did.
I love the baby carrots so I use them a lot rather than cutting up large carrots. I didn’t want the baby carrots to turn to complete mush so I added them into the instant pot 10 minutes before the entire meal was done.
This recipe is by far the best pot roast instant pot recipe I’ve tried (the carrots, potatoes, and onions filled me up and the boyfriend couldn’t get enough of the pot roast). I’ll be hanging onto it for as long as my little instant pot will help me out. I’ve loved using it this summer because the oven doesn’t have to be turned on.
1 3-5 pound beef chuck roast (see notes for instructions from frozen)
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 pound baby red potatoes
1 pound baby carrots
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons worcestershire sauce
1/4 cup water
2 tablespoons corn starch
- 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 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
- Switch instant pot to “pressure cook” on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast). Add potatoes and onions to pot; 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. (If using baby carrots set your cook time 10 minutes earlier than the recipe time calls for, once the instant pot goes off so a manual realer then add in the baby carrots, cook the additional 10 minutes).
- When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s 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.