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To make the best Instant Pot pot roast, you need a few key ingredients. First, choose a 3-4 lbs beef chuck roast. This cut has great flavor and tenderness when cooked. Next, grab some olive oil to sear the meat. For seasoning, you'll need salt, black pepper, garlic powder, onion powder, and dried thyme. These spices boost the flavor and make every bite tasty.

Instant Pot Pot Roast

Discover the ultimate guide to making a savory Instant Pot pot roast that will impress your family with minimal effort! This easy recipe walks you through essential ingredients, cooking techniques, and tips to ensure your roast turns out tender and flavorful every time. Whether you're short on time or new to cooking, this recipe is perfect for you. Click through to explore the full instructions and elevate your dinner experience!
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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

1 teaspoon dried thyme

2 cups beef broth

4 medium carrots, chopped into large chunks

3 medium potatoes, diced

1 large onion, quartered

2 tablespoons cornstarch (optional, for thickening sauce)

Fresh parsley, for garnish

Instructions
 

Prepare the Beef: Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and dried thyme on all sides.

    Sear the Meat: Set the Instant Pot to Sauté mode and add olive oil. Once hot, carefully place the seasoned roast in the pot and sear for about 4-5 minutes per side until browned. Remove the roast and set aside.

      Sauté the Vegetables: Add the quartered onion to the pot and sauté for 2-3 minutes until translucent. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

        Add Broth: Pour in the beef broth to deglaze the pot, stirring well to ensure no pieces stick to the bottom.

          Combine Ingredients: Place the seared roast back into the pot and add the chopped carrots and diced potatoes on top.

            Pressure Cook: Close the lid securely and set the valve to “Sealing”. Select “Pressure Cook” or “Manual” and set the timer for 60 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes, then carefully switch to quick release to let out any remaining steam.

              Thicken the Sauce (Optional): If you prefer a thicker gravy, remove the roast and vegetables from the pot and place the pot back on “Sauté” mode. In a small bowl, mix cornstarch with about 2 tablespoons of cold water to create a slurry. Gradually stir this into the broth and let it simmer for a few minutes until thickened, stirring constantly.

                Serve: Slice or shred the pot roast and serve it on a platter alongside the vegetables. Drizzle with the thickened gravy and garnish with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8