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Tender Instant Pot Pot Roast

Tender Instant Pot Pot Roast

This Tender Instant Pot Pot Roast is a comforting meal that envelops you in nostalgic flavors.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Natural Pressure Release 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: DINNER PLATES
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3-5 lb beef chuck roast Use a good quality cut for maximum tenderness.
  • 1 teaspoon salt Enhances the flavor of the beef.
  • ½ teaspoon black pepper Adds a touch of mild spice.
  • 1 teaspoon garlic powder Gives a delicious savory depth.
  • 1 teaspoon onion powder For extra flavor without the fuss.
  • ½ teaspoon smoked paprika Introduces a nice smoky undertone.
  • 1 tablespoon cooking oil Helps achieve that perfect sear on the roast.
For the Vegetables
  • 1 large yellow onion Sweetens and enriches the broth with flavor.
  • 4 large carrots Adds sweetness and vibrant color.
  • 1 lb small red potatoes Their waxy texture holds up beautifully in the pot.
For the Braising Liquid
  • 2 tablespoon Worcestershire sauce Deepens the meat's umami flavor.
  • 4 cups beef stock Keeps the roast moist and flavorful.
For the Gravy
  • 2 tablespoon cornstarch Thickens the broth into a luscious gravy.
  • ¼ cup water Helps dissolve the cornstarch for a smooth consistency.

Equipment

  • Instant Pot

Method
 

How to Make Tender Instant Pot Pot Roast
  1. In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and smoked paprika.
  2. Set your Instant Pot to sauté mode. Rub the seasoning mixture all over the beef chuck roast. Add cooking oil to the pot and brown the roast on all sides, about 3–4 minutes per side.
  3. Switch the Instant Pot to pressure cook mode on high. For a 3 lb roast, set the timer for 60 minutes; for a 5 lb roast, set for 80 minutes. Nestle the potatoes, onions, and carrots around the roast, pour in the beef stock, and sprinkle in the Worcestershire sauce. Secure the lid and seal the vent.
  4. Once cooking is complete, allow the pressure to release naturally for 10 minutes. Carefully switch the vent to release any remaining pressure, then remove the lid when the float valve drops.
  5. Transfer the roast and vegetables to a serving platter. Using two forks, shred the tender beef into bite-sized pieces.
  6. Set the Instant Pot to soup mode. In a separate bowl, mix cornstarch and water until smooth, then add this to the boiling broth in the pot. Stir until the gravy thickens.
  7. Pour the gravy over the shredded roast and vegetables. Optionally garnish with fresh thyme or parsley.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 40gProtein: 50gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 12mgCalcium: 40mgIron: 3mg

Notes

Ensure the beef chuck roast is at room temperature before seasoning. Avoid overcrowding the pot when browning the roast and cut vegetables into uniform sizes for even cooking.

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