Description
Indulge in a comforting classic with this Perfect Instant Pot Pot Roast with Vegetables. Tender chuck roast simmers alongside sweet carrots and hearty potatoes, creating a dish that’s both nostalgic and satisfying. With rich flavors melded effortlessly in the instant pot, this recipe is perfect for family dinners or cozy evenings at home. Serve it warm, drizzled with gravy, and enjoy a meal that feels like a warm hug on a plate.
Ingredients
Scale
- 3 lbs chuck roast
- 4 medium carrots, cut into chunks
- 4 medium Yukon Gold potatoes, quartered
- 1 medium onion, sliced
- 1 cup low-sodium beef broth
- 4 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Season the chuck roast generously with salt and pepper. Set the Instant Pot to sauté mode and heat olive oil. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- In the same pot, add sliced onions and minced garlic; sauté until fragrant (3-4 minutes).
- Pour in beef broth to deglaze the pot, scraping up browned bits.
- Return the roast to the pot and add carrots, potatoes, thyme, rosemary, and any remaining broth.
- Seal the Instant Pot lid and cook on high pressure for 60 minutes. Let pressure release naturally for at least 10 minutes before opening.
- Serve on a platter with gravy drizzled over the top.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: For added flavor, consider incorporating other vegetables like parsnips or mushrooms. If you prefer a thicker gravy, mix cornstarch with water to create a slurry and stir it into the cooking liquid after removing the roast.