Mouthwatering Instant Pot Pot Roast
A hearty, fall-apart tender Instant Pot pot roast with vegetables and homemade gravy. Quick, comforting, and perfect for family dinners.
Equipment
- - 6–8 qt Instant Pot
- - Tongs
- - Mixing bowls
- Whisk
Ingredients
- **For the Beef:**
- - 3–5 lb boneless chuck roast
- - 1 tbsp vegetable oil
- - 1 tsp salt
- - ½ tsp pepper
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - ½ tsp smoked paprika optional
- **Vegetables:**
- - 1 lb baby red potatoes
- - 1 lb carrots cut into chunks
- - 1 large yellow onion chopped
- **Gravy:**
- - 4 cups beef broth
- - 2 tbsp Worcestershire sauce
- - 2 tbsp cornstarch
- - ¼ cup cold water
Instructions
- Rub roast with spice blend. Sear in Instant Pot on all sides.
- Deglaze pot with broth and Worcestershire. Scrape brown bits.
- Add roast and veggies. Pressure cook:
- - 60 min (3 lb)
- - 80–90 min (4–5 lb)
- Natural release 10–15 minutes. Remove roast and veggies.
- Make slurry with cornstarch + water. Stir into simmering liquid to thicken gravy.
- Shred beef, plate with veggies, and spoon over gravy.
Notes
Let roast rest 5–10 minutes before shredding. For deeper flavor, add a splash of red wine while deglazing.