Recipe Book

Instant Pot Pot Roast and Potatoes

Beef 100 min

Adapted from Creme De La Crumb (Tiffany)

Ingredients

  • 1 beef chuck roast (3–5 lb)
  • 1 tbsp 15 ml oil
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 lb 450 g baby red potatoes
  • 4 large carrots, chopped into chunks
  • 1 large yellow onion, chopped
  • 4 cup 950 ml beef broth
  • 2 tbsp 30 ml Worcestershire sauce
  • 1/4 cup 60 ml cold water (for slurry)
  • 2 tbsp 16 g cornstarch

Method

  1. Set the Instant Pot to sauté. Stir together the salt, pepper, garlic powder, onion powder, and smoked paprika, and rub all over the roast.
  2. Drizzle oil in the pot, wait 30 seconds, then sear the roast 3–4 minutes per side until well browned on all sides.
  3. Switch to pressure cook on high for 60–80 minutes (60 for a 1.4 kg / 3 lb roast, 80 for a 2.3 kg / 5 lb roast). Arrange the potatoes, onion, and carrots around the roast, then pour the beef broth and Worcestershire sauce over everything. Seal the lid.
  4. Let the pressure release naturally for 10 minutes, then vent the remaining steam before removing the lid.
  5. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with two forks. Strain the broth. Set the pot to the soup/sauté setting, whisk the cold water and cornstarch together, and stir into the boiling broth until thickened into a gravy. Season with salt, pepper, and garlic powder to taste.
  6. Serve the gravy over the roast and vegetables, garnished with fresh thyme or parsley if desired.

Notes