Description
Savor the warm, comforting flavors of a classic pot roast made easy with your Instant Pot. This recipe features succulent beef chuck roast, tender baby Yukon gold potatoes, and sweet carrots all simmered in a rich gravy that’s perfect for any family meal. In just 90 minutes, you can create a hearty dish that brings everyone to the table, making it ideal for weeknight dinners or special occasions.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 1 cup beef broth
- 1 ½ pounds baby Yukon gold potatoes
- 1 pound carrots
- salt
- black pepper
- dried thyme
- cornstarch (for gravy)
- fresh parsley (for garnish)
Instructions
- Heat olive oil in the Instant Pot on 'Sauté' mode. Brown the beef cubes for about 3-4 minutes per side; season with salt and pepper.
- Sauté diced onion for 3-4 minutes until softened, then add minced garlic and cook for another minute.
- Return beef to the pot, pour in beef broth, and season with remaining salt, pepper, and thyme.
- Secure lid and cook on High Pressure for 45 minutes. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.
- Add halved potatoes and carrot pieces to the pot; secure lid again and cook on High Pressure for an additional 10 minutes.
- Quick release pressure after cooking; remove meat and vegetables to a platter.
- For gravy, whisk cornstarch with cold water; stir into liquid in the pot while on 'Sauté' mode until thickened.
- Pour gravy over meat and veggies; garnish with chopped parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 3g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg