Description
Classic instant pot pot roast delights meat enthusiasts with tender, flavorful results from American kitchens. Hearty beef slowly simmers in savory broth, creating a comforting meal you can enjoy with family and friends.
Ingredients
Scale
Main Protein:
- 3 lb (1.36 kg) beef chuck roast
Vegetables:
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 large potatoes, peeled and quartered
Seasonings and Liquids:
- 1 tablespoon olive oil
- 2 cups (473 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Massage the chuck roast with salt and pepper, ensuring complete coverage on all surfaces.
- Activate the Instant Pot’s “Saute” function and warm olive oil until shimmering. Caramelize the roast for 3-4 minutes per side, developing a rich golden-brown crust. Transfer meat to a holding plate.
- Introduce diced onions and minced garlic into the pot, sauteing until translucent and fragrant. Incorporate tomato paste, stirring for approximately 60 seconds to intensify flavors.
- Deglaze the pot with beef broth and Worcestershire sauce, meticulously scraping the bottom to capture all embedded flavor compounds.
- Reintroduce the roast to the pot, sprinkling dried thyme, rosemary, and tucking in a bay leaf for aromatic depth.
- Secure the lid, positioning the valve to “Sealing.” Pressurize at high temperature for precisely 60 minutes, allowing connective tissues to break down completely.
- Following initial cooking, manually release pressure. Nestle carrots and potatoes around the roast, then reseal and cook for an additional 10 minutes at high pressure.
- Conclude cooking with a rapid pressure release. Extract and discard the bay leaf. Carefully transfer the tender roast and vegetables to a serving platter.
- Optional: Garnish with fresh parsley and accompany with the concentrated cooking liquid as a robust, flavor-packed gravy.
Notes
- Ensure a well-marbled chuck roast for maximum tenderness and rich flavor during cooking.
- Pat the meat completely dry before seasoning to achieve a perfect golden-brown sear and develop deep caramelization.
- Adjust cooking time for larger or smaller roasts, calculating approximately 20 minutes per pound of meat under high pressure.
- For a leaner version, replace chuck roast with top round or bottom round roast, which are healthier but might require slightly reduced cooking time to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg