Instant Pot Pot Roast with Carrots and Potatoes
Instant Pot Pot Roast with Carrots and Potatoes is a chuck roast seared and pressure cooked in a savory broth with onion, garlic, and fresh thyme until it shreds with a fork. If you grew up on Sunday pot roast that sat in the oven all afternoon, this is the same dinner on a weeknight schedule.
Servings: 4 servings
Ingredients
For the roast
- 1 1/2 pounds beef chuck roast cut in half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the broth
- 1/2 large onion diced
- 1 tablespoon minced garlic
- 1/2 tablespoon tomato paste
- 1/2 tablespoon Worcestershire sauce
- 1 cup beef broth
- 3 sprigs fresh thyme
For the vegetables
- 8.5 ounces baby carrots
- 1 pound russet potatoes cut into 1-inch cubes
Instructions
- Pat the roast halves dry and season all over with the salt and pepper.
- Set the Instant Pot to Sauté. Once it's hot, add the olive oil and sear the roast halves on all sides until browned. Move them to a plate.
- Add the onion to the oil left in the pot and cook for 3 to 4 minutes, until softened and starting to brown. Stir in the garlic, then press Cancel to turn off the Instant Pot.
- Add the beef broth, Worcestershire sauce, and tomato paste. Stir well, scraping up any browned bits from the bottom.
- Set the roast halves back in the pot on top of the broth mixture. Lay one thyme sprig on each half and drop the third sprig into the broth.
- Lock the lid and turn the valve to Sealing. Cook on high pressure for 60 minutes. Let the pressure release naturally for 5 minutes, then turn the valve to Venting to release the rest.
- Add the carrots and potatoes and stir gently so they're coated in the broth.
- Lock the lid again and turn the valve to Sealing. Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release the rest.
- Move the roast to a cutting board and shred it with two forks. Remove the thyme stems. Either stir the shredded beef back into the pot with the vegetables, or serve the beef on a platter with the carrots and potatoes alongside and the broth spooned over the top.
Notes
Timing: The cook time includes searing, the time it takes the Instant Pot to come up to pressure, and both natural releases.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, with some of the broth so the beef doesn't dry out.
Reheating: Warm in the microwave or in a covered pot over medium-low heat with a splash of broth.
Freezing: The beef and carrots freeze well in their broth for up to 3 months. Leave the potatoes out, since they turn grainy once thawed.