Description
A quick and easy Instant Pot pot roast recipe with tender beef chuck roast and perfectly cooked root vegetables, ideal for cozy dinners and family meals.
Ingredients
Scale
- 3–4 pounds beef chuck roast, well-marbled (USDA Choice grade if possible)
- 2 tablespoons olive oil (for searing)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 medium parsnips, peeled and cut into 2-inch pieces
- 3 medium Yukon gold potatoes, halved or quartered depending on size
- 2 celery stalks, cut into 2-inch pieces (optional)
Instructions
- Prepare the Ingredients (10 minutes): Trim excess fat from the chuck roast but keep some fat for juiciness. Peel and chop root vegetables into roughly equal 2-inch pieces.
- Sear the Roast (8 minutes): Set Instant Pot to ‘Sauté’ mode and heat olive oil until shimmering. Pat roast dry, season with salt and pepper, and brown each side for about 2 minutes until golden crust forms.
- Sauté Aromatics (3 minutes): Remove roast and set aside. Add sliced onion and minced garlic to pot, cook until fragrant and softened, about 2-3 minutes. Scrape browned bits from bottom.
- Deglaze and Add Liquids (2 minutes): Pour in beef broth, Worcestershire sauce, and balsamic vinegar. Stir to loosen any stuck bits.
- Pressure Cook (60 minutes): Return roast to pot, nestle into liquid, sprinkle thyme and rosemary on top. Lock lid, set valve to ‘Sealing,’ and cook on high pressure for 60 minutes.
- Add Vegetables (5 minutes): Quick-release pressure carefully, open lid, add root vegetables evenly around roast. Lock lid and cook on high pressure for additional 10 minutes.
- Final Release and Rest (15 minutes): Allow natural pressure release for 10 minutes, then quick-release remaining pressure. Remove roast and vegetables to platter and let rest uncovered for 10-15 minutes before slicing.
- Optional Gravy (5 minutes): Turn Instant Pot to ‘Sauté’ and simmer cooking liquid until slightly thickened. Whisk in cornstarch slurry if thicker gravy desired. Season to taste.
Notes
Do not skip searing the roast to develop flavor. Cut vegetables uniformly to avoid mushiness. Use natural pressure release for 10 minutes to keep meat tender. Adjust Worcestershire sauce and vinegar for flavor depth. For gluten-free, verify ingredient labels. Can substitute root vegetables with sweet potatoes or turnips.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6-ounce (170 g) serv
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: Instant Pot, pot roast, beef chuck roast, root vegetables, easy dinner, pressure cooker, comfort food, quick pot roast