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Instant Pot Pot Roast

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 369kcal
Author Sherri Hagymas
Cost 12.00

Equipment

Ingredients

  • 2-3  pound  chuck roast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Dried thyme
  • 2 tablespoons Olive oil or canola oil
  • 2 pounds Yukon potatoes peeled or unpeeled and cut into 2-inch chunks
  • 1 pound baby carrots
  • 1 large yellow onion  cut into large pieces
  • 2 cloves garlic minced
  • 2 cups beef broth or stock
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Season the chuck roast with the salt, pepper, and thyme
  • Turn the saute feature on instant on high.
  • Heat the oil for one minute and add in the roast and brown for about 4 minutes on each side.
  • Add the potatoes, carrots, onion, and garlic to the bottom of the instant pot.
  • Then lay the beef on top of the vegetables.
  • Pour the beef broth over top
  • Place the lid on the Instant Pot. Press the MANUAL button and select HIGH, Make sure the steam release is in the sealed position. Set the time to 60 minutes (for a 2-3 lb roast) Increase time for a larger roast.
  • After naturally releasing the instant pot for 10 minutes, mix the cornstarch and cold water together in a bowl and add it to the slow cooker to thicken the gravy.

Notes

This recipe was tested using a 6 Quart Instant Pot DUO60 (affiliate link).  Different models may have other settings than those listed here.

Nutrition

Calories: 369kcal | Carbohydrates: 12g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 868mg | Potassium: 761mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10445IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg