Instructions
1. Prepare the Roast
- Season the Meat: Generously season the chuck roast with salt, pepper, garlic powder, onion powder, dried thyme, and smoked paprika.
- Sear the Roast: Set the Instant Pot to “Sauté” mode and heat the olive oil. Once hot, add the seasoned roast and sear on all sides until browned (about 3-4 minutes per side). This step locks in the flavors and adds a beautiful crust to the meat.
2. Add the Aromatics
- Sauté the Garlic and Onion: After searing the roast, remove it from the Instant Pot and set aside. Add the minced garlic and quartered onion to the pot and sauté for 2-3 minutes, until fragrant.
- Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot to deglaze it. This will enhance the flavor of the gravy.
3. Pressure Cook the Roast
- Add the Roast Back In: Place the seared roast back into the Instant Pot. Add the Worcestershire sauce and tomato paste, stirring gently to combine.
- Pressure Cook: Lock the Instant Pot lid and set the valve to the “Sealing” position. Choose the “Pressure Cook” or “Manual” setting and cook on high pressure for 60-70 minutes (depending on the size and thickness of the roast).
- Natural Release: Once the cooking time is up, allow the pressure to release naturally for about 10-15 minutes before carefully switching the valve to “Venting” for a quick release.
4. Add the Vegetables
- Open the Lid: Once the pressure is fully released, open the Instant Pot lid. Add the carrots, potatoes, and any other desired vegetables around the roast.
- Pressure Cook Again: Lock the lid back on, set the valve to “Sealing,” and cook on high pressure for an additional 10-12 minutes.
- Quick Release: When the time is up, perform a quick release of the pressure.
5. Make the Gravy
- Thicken the Sauce: Remove the roast and vegetables from the Instant Pot and set them on a serving platter. Set the Instant Pot back to “Sauté” mode.
- Add Cornstarch Mixture: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes, or until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper if needed.
6. Serve
- Slice and Garnish: Slice the roast against the grain and arrange it on the platter with the vegetables. Drizzle some of the gravy over the top and garnish with freshly chopped parsley for a burst of color.
- Enjoy: Serve with the extra gravy on the side for guests to add as desired.
Tips for Success
- Choose the Right Cut: A chuck roast is ideal for this recipe because it becomes wonderfully tender under pressure. If you use a different cut of beef, make sure it’s one that’s suitable for slow cooking, like a brisket or bottom round.
- Don’t Skip the Searing: Searing the meat before pressure cooking is essential for developing a rich flavor and color.
- Add Vegetables Later: Cooking the vegetables separately from the roast helps them retain their shape and texture, preventing them from becoming mushy.
Health Benefits
- Protein-Rich: Beef provides a high-quality source of protein, which is essential for muscle repair and growth.
- Hearty Vegetables: Carrots and potatoes add fiber, vitamins, and minerals to the dish, making it a well-rounded, nourishing meal.
- Lower in Fat: Trimming excess fat from the roast and using lean cuts can help reduce the overall fat content.
Conclusion
The “Best Ever Instant Pot Roast” is a game-changer for anyone who loves the comforting taste of a classic pot roast but doesn’t have hours to spend in the kitchen. With the help of the Instant Pot, you can achieve tender, flavorful meat and perfectly cooked vegetables in a fraction of the time. This recipe is perfect for family dinners, meal prepping, or special occasions, as it delivers a restaurant-quality meal with minimal effort. So grab your Instant Pot, and get ready to enjoy the ultimate pot roast experience!
