Best Instant Pot Pot Roast Recipe

BEST INSTANT POT POT ROAST
When you are thinking of pot roast, you are envisioning a big cut of beef, roasting for hours with carrots and potatoes. Pot roast is a dish made with a tough cut of beef, cooked low and slow to get the meat to a stage when it’s tender and easily shreds. Carrots and potatoes are a classic vegetable company to the pot roast. Now, you can cook a rich and flavorful pot roast in your Instant Pot pressure cooker in a fraction of the time.

Braising the meat before cooking is the secret to add flavor to a pot roast. Since the Instant Pot has a saute setting, it’s the perfect appliance to cook the pot roast in. This Instant Pot Pot Roast is cooked in beef stock, water, Worcestershire sauce and vinegar, as well as sauteed garlic, onion and mushrooms. The flavor is rich and comforting. The meat is tender and falling apart. Carrots and potatoes are soft yet not mushy.

Best Instant Pot Pot Roast Recipe
Sounds delicious to me! Thanks for sharing your idea, Dee! So happy to hear that you loved it!

Prep Time:10
Cook Time:60
Total Time:1 hour 10 minutes   

Ingredients

•     2.5–3lb beef chuck roast, roughly chopped into large pieces
•     2–3 long carrots, washed and chopped into 2″ chunks (peel if desired)
•     3 large potatoes, washed and chopped into large 2″ chunks
•     1 cup beef bone broth
•     1 medium onion, peeled and sliced into discs (leave them in whole slices)
•     1 tablespoon avocado or olive oil
•     1/2 teaspoon pepper
•     1/2 teaspoon salt
•     2 teaspoons garlic powder
•     1/3 cup cold water
•     1/8 cup arrowroot flour

Instructions

1. Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
2. Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
3. Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
4. Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
5. Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
6. Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
7. Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
8. Pour gravy over pot roast and vegetables and serve!

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