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For a great Instant Pot pot roast, you need a few key ingredients. The main star is a 3-4 pound beef chuck roast. This cut is perfect because it turns tender when cooked. You also need olive oil for searing, salt, black pepper, garlic powder, and onion powder for seasoning.

Instant Pot Pot Roast

Satisfy your cravings with this incredible Instant Pot Pot Roast recipe! Experience tender, flavorful meat enhanced with the perfect blend of seasonings and fresh vegetables. Follow easy steps for a mouthwatering meal that’ll impress everyone at your table. Whether it’s a family dinner or special occasion, this pot roast is a must-try. Click through to explore the full recipe and make mealtime memorable!
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Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups beef broth

4 medium carrots, cut into 2-inch pieces

4 medium potatoes, quartered

1 onion, sliced

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Season the Roast: Rub the beef chuck roast generously with olive oil, salt, black pepper, garlic powder, and onion powder. Let it sit for about 15-20 minutes to absorb the flavors.

    Sear the Meat: Turn the Instant Pot to the sauté mode. Once hot, add the roast and brown it on all sides (about 3-4 minutes per side). This step adds flavor. Remove the roast and set aside.

      Sauté Vegetables: In the remaining juices, add the sliced onion and sauté for 2-3 minutes until starting to soften.

        Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any brown bits. This will enhance the flavor.

          Add Ingredients: Place the roast back into the pot. Arrange the carrots and potatoes around it, and add the rosemary and thyme sprigs on top.

            Pressure Cook: Close the lid on the Instant Pot and set it to high pressure for 60 minutes. Allow the pot to naturally release pressure for an additional 15 minutes before manually releasing any remaining pressure.

              Thicken the Gravy: If you prefer a thicker gravy, remove the roast and vegetables. Set the Instant Pot back to sauté mode. Mix the cornstarch with a little water to create a slurry and stir it into the broth. Let it simmer until thickened, about 3-5 minutes.

                Serve: Slice the pot roast against the grain and serve it with carrots and potatoes drizzled with gravy. Garnish with fresh parsley.

                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8