Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 pound carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into quarters
- 1 large onion, chopped
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder.
- Turn on the Instant Pot and select ‘Sauté’ mode. When hot, add olive oil and sear the roast on all sides for about 4-5 minutes.
- Remove the roast from the pot and set aside. Add the chopped onions to the pot and sauté for 3-4 minutes.
- Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot.
- Return the roast to the pot, placing it on top of the onions. Add carrots, potatoes, rosemary, and thyme around the roast.
- Close the lid and ensure the valve is set to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ for 60 minutes at high pressure.
- Once cooking is complete, allow natural pressure release for 10-15 minutes, then carefully switch to ‘Venting.’
- Check if the roast is tender and shreds easily. If not, continue cooking for an additional 10-15 minutes.
- Remove the roast and let it rest. Optionally, thicken the sauce using a cornstarch slurry if desired.
- Serve the pot roast with vegetables and optionally over mashed potatoes or with warm bread.
Notes
Always sear the meat for better flavor and texture. Use fresh herbs for more aroma, but dried ones work fine too.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg