A classic pot roast recipe made easy and fast with an Instant Pot. Enjoy tender, flavorful meat and vegetables in a fraction of the time.
Preparation time
20min
Cooking time
1h
Ingredients
6 Servings
- 480 ml beef broth
- 1.5 kg beef chuck roast
- 1 tsp black pepper
- 4 carrots
- 4 garlic cloves
- 1 onion
- 6 potatoes
- 1 tsp rosemary
- 2 tsp salt
- 1 tsp thyme
- 2 tbsp vegetable oil
Directions
Step 1
Season the beef chuck roast with salt and black pepper.
Step 2
Set the Instant Pot to 'Sauté' mode and add vegetable oil.
Step 3
Brown the roast on all sides, then remove and set aside.
Step 4
Add chopped onion and minced garlic to the pot and sauté until soft.
Step 5
Pour in beef broth, scraping up any browned bits from the bottom.
Step 6
Return the roast to the pot, then add carrots, potatoes, rosemary, and thyme.
Step 7
Close the lid, set the valve to sealing, and cook on 'Manual' for 60 minutes.
Step 8
Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Step 9
Remove the roast and vegetables from the pot, slice the meat, and serve with the vegetables.