The Best Instant Pot Pot Roast
Made with simple ingredients, this recipe delivers a fall-apart tender chuck roast and perfectly cooked potatoes and carrots with insane flavor.
Servings: 10
Equipment
- Electric Pressure Cooker (6 or 8 quart) (this is the least expensive, most reliable model)
Ingredients
- ½ tablespoon extra virgin olive oil
- 3-4 pound chuck roast
- kosher salt and pepper to taste
- 4 cups low-sodium beef stock divided
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- ¼ cup prepared horseradish NOT horseradish sauce
- 3 pounds potatoes cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch chunks
For Optional Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- Hit Sauté on the Instant Pot, add ½ tablespoon extra virgin olive oil, and let heat for about 1 minute.
- While the oil is heating, season the chuck roast generously with kosher salt and pepper on both sides. Once seasoned, add the roast to the heated oil and sear the meat on each side, 3-4 minutes per side. Once the roast is browned and slightly caramelized, remove it from the inner pot, placing it onto a plate. Hit cancel to turn the Instant Pot off.
- Pour about ½ cup of the beef stock into the inner pot and scrape up any browned bits on the bottom of the inner pot using a wooden spoon or spatula.
- Add the seared pot roast back into the pressure cooker, along with any accumulated juices that collected on the plate. Pour the remaining beef stock around the roast. Season the broth with 1 teaspoon onion powder, 1 tablespoon minced garlic, and a generous pinch of salt and pepper. Spread ¼ cup prepared horseradish over the top of the roast.
- Place the lid on the Instant Pot and ensure the vent knob is set to sealed. Select Manual or Pressure Cook, adjust to High Pressure if needed, and use the +/- buttons to set the cooking time. Cook for 20 minutes per pound.
- Once the cooking time has elapsed, allow for pressure to release for at least 15 minutes. Then open the inner pot, remove the roast, place it on a cutting board or platter, and tent with foil and let rest for while the vegetables cook.
- After removing the roast from the inner pot, add the prepared potatoes and carrots. Place the lid on the Instant Pot, ensure the vent knob is set to sealed, and using the Manual or Pressure Cook button, set to cook on high pressure for 5 minutes.
- After the cooking time has elapsed, let pressure release naturally for 5 minutes, then do a quick release of pressure by carefully knocking the venting knob from the sealed to the venting position using the handle of a long utensil. Stand back to prevent yourself from being burned by steam.
Gravy (optional)
- After the roast and vegetables are cooked, strain the cooking liquid from the inner pot and then return the inner pot to the instant pot.
- Hit Sauté on the Instant Pot and add 2 tablespoons unsalted butter. Once the butter has melted, whisk in 2 tablespoons all-purpose flour and then let cook for 1 minute.
- Slowly whisk in 1-2 cups of the leftover cooking liquid, whisking well. Let bubble and thicken for several minutes, whisking constantly. Serve with pot roast and vegetables.
Video
Notes
Horseradish: Use prepared horseradish, not horseradish sauce! The ingredients should just be grated horseradish, vinegar, and salt.
Potatoes: Use russet, red, Yukon, or gold potatoes for this recipe. Any variety you like or have on hand.
Carrots: Feel free to use 1 pound baby carrots in place of peeled, sliced carrots.
Frozen Pot Roast: For a frozen pot roast, skip searing the roast. Instead, pour the beef broth into the inner pot and season with salt, pepper, onion powder, and garlic. Add the frozen roast to the inner pot and top with horseradish. Cook on high pressure for 30 minutes per pound with a 10-15 minute natural pressure release. Cook potatoes and carrots as the instructions above state.
Storage: Store leftover beef, vegetables, and cooking liquid in a sealed container in the refrigerator for up to 4 days. Alternatively, freeze for up to 3 months in an airtight, freezer-safe container, leaving 1-inch space for expansion.
Gluten-Free Gravy: Strain liquid as directed. Add 2 cups of strained liquid to inner pot, and bring a boil using the Sauté function. Meanwhile, whisk together 3 tablespoons of cornstarch with ¼ cup water until dissolved. Whisk the slurry into the bubbling liquid and cook until thickened, stirring constantly.
Nutrition
Calories: 366kcal | Carbohydrates: 23g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 603mg | Potassium: 1351mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7595IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 7.7mg
