Description
Tender, juicy Instant Pot roast beef with rich gravy, carrots, and potatoes—ready in a fraction of the time but full of classic comfort flavor.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 large carrots, cut into chunks
- 4 medium Yukon Gold potatoes, quartered
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Set Instant Pot to sauté mode. Let it preheat fully.
- Season the chuck roast with salt and pepper. Add olive oil to the pot and sear the beef on all sides until browned. Remove and set aside.
- Add onions and garlic to the pot and sauté for a couple of minutes. Stir in tomato paste and Worcestershire sauce. Deglaze with beef broth, scraping up browned bits.
- Return the seared beef to the pot. Add carrots, potatoes, and bay leaf on top.
- Close the lid, set valve to sealing, and pressure cook on high for 60 minutes. Allow a natural pressure release for 15–20 minutes.
- Remove the beef and vegetables. Turn on sauté mode. Mix cornstarch and water, stir into the liquid, and cook until thickened into a gravy.
- Slice or shred beef, serve with veggies, and ladle the gravy on top.
Notes
- Cut veggies into large chunks to avoid overcooking.
- Deglazing adds richness and prevents burning.
- Letting the pressure release naturally keeps the meat tender.
- Add fresh herbs like rosemary or thyme for more flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg
Keywords: instant pot roast beef, pressure cooker pot roast, easy dinner, beef with potatoes and carrots, one pot meal