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Instant Pot Pot Roast with Carrots and Potatoes

This succulent pot roast captures the rich, savory flavor of a traditional roast but is made more efficiently in the Instant Pot. It cooks quickly and leaves fewer dishes to clean, making it a perfect choice for a hearty and easy meal.
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Course: Main Course
Cuisine: American
Keyword: Instant Pot Pot Roast with Carrots and Potatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 2 cups beef broth
  • 1-2 teaspoons steak seasoning or salt and pepper
  • 2-3 cups baby potatoes or 2-3 Russet potatoes peeled and chopped
  • 2-3 pound chuck roast or cross rib roast
  • 3-4 medium carrots peeled and cut into large chunks
  • Vegetable oil for browning

Instructions

  • Generously season the roast by rubbing it with your preferred steak seasoning or simply use salt and pepper, ensuring even coverage across all sides.
  • Set the Instant Pot to the "Sauté" function and heat 1-2 tablespoons of vegetable oil. Sear the roast in the hot oil, browning each side to lock in flavor.
  • Once browned, pour the beef broth into the pot.
  • Secure the lid on the Instant Pot, set it to "Pressure Cook" for 50 minutes. After cooking, perform a quick pressure release by carefully flipping the valve.
  • Open the lid, arrange the carrot chunks and potatoes around the roast, reseal the lid, and pressure cook for an additional 5 minutes. Once again, perform a quick release of the pressure.
  • Use two forks to gently shred the roast or cut it into chunks, ready for serving.
  • To prepare gravy, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth.
  • Remove the meat and vegetables from the Instant Pot, then switch the machine back to "Sauté." Bring the cooking juices to a simmer, and slowly whisk in the cornstarch mixture. Continue simmering until the gravy thickens. If needed, add more cornstarch slurry (cornstarch mixed with water) to reach your desired consistency.
  • Serve the roast and vegetables with the gravy drizzled over or on the side.

Notes

To prevent the vegetables from becoming mushy, add them after the roast has cooked. If you prefer cooking the potatoes with the roast from the beginning, cut them into very large chunks to ensure they don’t overcook before the roast is ready. Alternatively, you can thicken the gravy using a flour and water slurry instead of cornstarch.