Instant Pot Chuck Roast with Potatoes and Carrots
Chuck roast seared and pressure cooked in herby beef broth, then finished with potatoes and carrots and a quick gravy from the pot juices.
Ingredients
Main Ingredients
- 3 lb boneless beef chuck roast cut into 2 or 3 large pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 onion quartered
- 3 garlic cloves minced
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 lb baby potatoes
- 2 cups carrots chopped
- 2 tbsp cornstarch for gravy
- 3 tbsp cold water for gravy
Instructions
Cooking
- Pat the roast dry and season all sides with the salt and pepper. Set the Instant Pot to saute on high, add the olive oil, and sear the beef 3 to 4 minutes per side until deeply browned. Move to a plate.
- Add the onion and garlic and cook for 2 minutes. Pour in a splash of broth and scrape up the browned bits. Add the remaining broth, thyme, and rosemary, and return the beef to the pot.
- Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then release the rest carefully.
- Add the potatoes and carrots around the beef. Lock the lid and cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes.
- Move the beef and vegetables to a platter. Set the pot to saute, bring the juices to a simmer, and stir in the cornstarch mixed with the cold water. Cook 1 to 2 minutes until thickened.
- Pour the gravy over the beef and vegetables and serve.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Add about 10 minutes of pressure time per extra pound of roast. Store leftovers in the refrigerator for up to 4 days or freeze the beef for up to 3 months.