Are you ready to elevate your dinner game with a dish that's as comforting as it is delicious? Dive into the world of "Easy Instant Pot Beef Pot Roast," where tender, juicy beef meets a medley of hearty vegetables, all cooked to perfection in just over an hour! This American classic is not only a family favorite but also a showstopper for any gathering. With minimal prep and a hands-off cooking process, you’ll wonder how you ever lived without this recipe in your repertoire. Get ready to impress your loved ones and savor every bite of this mouthwatering pot roast!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 4 carrots, chopped
- 4 potatoes, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Remove beef chuck roast from refrigerator 30 minutes before cooking to bring to room temperature. Pat the roast dry with paper towels and season generously with salt and black pepper on all sides.
- Turn Instant Pot to Sauté mode. Add olive oil and allow to heat until shimmering. Carefully place seasoned roast into the pot and sear for 4-5 minutes on each side until a deep golden-brown crust forms.
- Remove roast from pot and set aside. Add chopped onions and garlic to the pot, sautéing for 2-3 minutes until fragrant and slightly softened.
- Pour beef broth into the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pan. This will add deep flavor to the dish.
- Return roast to the Instant Pot. Add chopped carrots, potatoes, and sprinkle dried thyme over the ingredients.
- Close the Instant Pot lid, set valve to sealing position. Select Manual or Pressure Cook mode and set timer for 60 minutes at high pressure.
- Once cooking cycle completes, allow natural pressure release for 15 minutes, then carefully do a quick release for any remaining pressure.
- Open lid, check meat for tenderness. If needed, cook an additional 10-15 minutes. Use two forks to shred or slice the roast.
- Transfer roast and vegetables to a serving platter. If desired, use pot's Sauté function to reduce remaining liquid into a quick gravy.
- Let roast rest for 10 minutes before serving. Garnish with fresh parsley if desired and serve hot with the cooking vegetables.
Tips
- Bring to Room Temperature: Before cooking, allow your beef chuck roast to sit at room temperature for about 30 minutes. This helps it cook evenly and results in a more tender roast.
- Sear for Flavor: Don’t skip the searing step! Browning the roast in olive oil adds a rich depth of flavor that enhances the overall taste of your pot roast.
- Scrape the Bottom: After sautéing the onions and garlic, be sure to scrape up any browned bits from the bottom of the pot when adding the beef broth. These bits are packed with flavor!
- Check for Tenderness: After the initial cooking time, check the roast for tenderness. If it’s not quite fork-tender, don’t hesitate to cook it for an additional 10-15 minutes.
- Make Gravy: If you love gravy, use the Sauté function after removing the roast and vegetables to reduce the remaining liquid into a rich, flavorful sauce that’s perfect for drizzling over your meal.
- Rest Before Serving: Let the roast rest for about 10 minutes after cooking. This allows the juices to redistribute, ensuring a moist and flavorful serving.
- Garnish for Presentation: A sprinkle of fresh parsley not only adds a pop of color but also a touch of freshness that complements the rich flavors of the pot roast beautifully.
Nutrition Facts
Calories: 356kcal
Carbohydrates: g
Protein: 23g
Fat: 19g
Saturated Fat: g
Cholesterol: 75mg
