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Delicious Instant Pot pot roast served with vegetables and gravy

Instant Pot Pot Roast

A straightforward and reliable dinner featuring a well-browned chuck roast, savory onions and garlic, Worcestershire-spiked beef broth for rich gravy, with tender potatoes and carrots cooked right in the pot.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Choose a well-marbled cut for better texture.
  • 4 medium potatoes, chopped Use waxy potatoes for better texture.
  • 4 carrots, chopped Cut into even pieces for uniform cooking.
  • 1 onion, chopped Adds savory depth to the dish.
  • 4 cloves garlic, minced Enhances flavor.
  • 2 cups beef broth Choose a quality broth for richer flavor.
  • 1 tablespoon Worcestershire sauce Boosts the roastiness.
  • Salt and pepper to taste Adjust to personal preference.
  • 2 tablespoons olive oil For browning the roast.

Method
 

Preparation
  1. Pat the chuck roast dry if the surface is damp, then season generously with salt and pepper on all sides.
Browning
  1. Set the Instant Pot to Sauté and add the olive oil. Once shimmering, add the roast and brown it on all sides until a deep golden crust forms.
  2. Transfer the browned roast to a plate, leaving the browned bits in the pot.
Sauté Onions and Garlic
  1. Add the chopped onion and minced garlic to the pot. Sauté until the onion starts to soften and everything smells fragrant.
Deglazing
  1. Pour in the beef broth and Worcestershire sauce. Use a spoon to scrape up the browned bits from the bottom until it looks mostly clean.
Layer Ingredients
  1. Return the roast to the pot and layer the chopped potatoes and carrots on top, keeping them above the meat.
Pressure Cooking
  1. Close the lid, set the valve to Sealing, and cook on Pressure Cook for 60 minutes.
Releasing Pressure
  1. Let the pot naturally release pressure for 10-15 minutes, then do a quick release to finish.
Serving
  1. Check tenderness—roast should be fork-tender. Serve hot, spooning the broth/gravy over the beef and vegetables.

Notes

Consider serving with air fryer crispy potatoes for a crunchy contrast. Taste at the table; adjust seasoning as needed.