We are big fans of this Instant Pot Beef Pot Roast and Gravy, a juicy, fork-tender, fallin'-apart goodness made in just minutes with potatoes and baby carrots.
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour10 minutesminutes
Servings: 8servings
Calories: 365kcal
Ingredients
3lb.chuck roast rested for 1-2 hours on the counter so it's no longer ice cold from the fridge
2tsp.seasoning salt
1tsp.granulated garlic (garlic powder)
1 tsp. granulated onion (onion powder)
1tsp.smoked paprika (or sweet paprika)
1tsp.oregano leaves (flakes)
1/2tsp.black pepper
2tsp.kosher salt or 1 tsp. table salt
Canola or vegetable oil for searing the roast
2cupsbeef broth
2Tbs. red wine vinegar
2Tbs.Worcestershire sauce
2lbs.Russet potatoes, cut in half (or use your favorite potatoes)
1lb.baby carrots or 1 lb. carrots, cut into 2" pieces
2Tbs.cornstarch
2Tbs.water or broth
splash of whipping (heavy) cream
Instructions
In a large mixing bowl, combine the seasoning, granulated garlic, granulated onion, paprika, oregano, black pepper, and salt; add the roast the bowl, using your fingers to disperse the spices over the roast, rubbing them into all the "nooks and crannies" with your fingertips.
In the Instant Pot using the saute setting, add the oil to the pot. When the oil is nicely hot, add the seasoned roast to the oil; let the roast cook on the first side for 2-3 minutes so it can get browned (for caramelization). Turn the roast (at this point, because it's nicely browned on the first side, it should release from the bottom of the pot very easily) and do the same on the second side. **If needed, add a bit more oil to the pot when flipping the roast to sear the second side.
Remove the roast from the Instant Pot to a platter; reserve. Still using the saute setting, add the broth, vinegar and Worcestershire sauce to the pot. As you stir the liquids, you will see that the browned bits attached to the bottom of the pot will release themselves, coming up into the broth - this is a good thing! (This step is called deglazing)
Return the meat to the Instant Pot, gently placing it into the liquids in the pot; turn off the saute setting. Add the Instant Pot lid, locking it into place. Choosing the high pressure setting, set the timer for 45-60 minutes (Figure 15-20 minutes per lb. of roast/meat, or 25-30 minutes per lb. if frozen). Bring the Instant Pot to full pressure, letting the roast cook under pressure until the timer sounds.
This is a very, very important step when cooking any meats: When the Instant Pot timer sounds, walk away from the pot! This is where you want to use what's called the natural release, meaning you allow the pressure in Instant Pot to come down on it's own. The natural release for a roast will take about 15-20 minutes and is so important for letting the meat fibers rest and relax so the roast will be super tender.
When all the pressure has removed itself from the Instant Pot, carefully unlock and remove the lid. Remove the cooked roast to a platter and cover with foil; let it rest while you cook the potatoes and carrots.
Add the potatoes (cut in half is best) and baby carrots to the liquid in the Instant Pot; lock the Instant Pot lid into place and set the timer for 10 minutes, bringing it to full pressure. When the timer sounds, perform a quick release to quickly remove all the pressure from the Instant Pot so the potatoes and carrots don't get over cooked. Test the potatoes and carrots with a fork to be sure they are nicely fork-tender. If not, cook under pressure for 2-3 minutes longer.
Remove the potatoes and carrots to the platter when the roast is resting. Whisk the cornstarch into the water or broth and add to the liquids in the Instant Pot. Using the saute setting again, simmer and whisk the liquids until they thicken into a gravy; add a good splash of cream to make the gravy extra creamy.Serve the gravy alongside with the roast and vegetables.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this Instant Pot roast recipe.