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Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe

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4.3 from 8 reviews

This Instant Pot Pot Roast recipe delivers tender, flavorful beef chuck roast cooked to perfection with a rich, savory gravy. Infused with a blend of seasoning salt, garlic, parsley, and onion powder, and accompanied by hearty creamer potatoes and thickly sliced carrots, this comforting one-pot meal is easy to prepare and perfect for weeknight dinners or special family meals. The pressure cooking method ensures the meat is juicy and melts in your mouth, while the balsamic vinegar, Worcestershire sauce, and tomato paste create a deeply satisfying sauce enhanced with a touch of brightness from ketchup. The final step thickens the gravy in the pot, making every bite full of delicious flavor.

Ingredients

Seasonings

  • 2 teaspoons seasoning salt (Lawry’s recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper

Main Ingredients

  • 3 lb beef chuck roast (cut into 1 lb chunks)
  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 2 cups low sodium beef broth
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 ½ lb creamer potatoes (or baby potatoes), whole
  • 3 large carrots, peeled and cut into thick slices

For Gravy

  • 1 tablespoon ketchup (or honey as alternative)
  • 2 tablespoons corn starch
  • 2 tablespoons water

Instructions

  1. Create the seasoning: In a small bowl, combine 2 teaspoons seasoning salt, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon onion powder, and ½ teaspoon black pepper. Sprinkle this mixture evenly over the beef chuck roast pieces to season them thoroughly.
  2. Sear the roast in the Instant Pot: Turn the Instant Pot to ‘Sauté’ mode. When it indicates hot, add 2 tablespoons canola oil. Sear the roast pieces on all sides without moving for 2-3 minutes per side until a good brown crust forms. You may need to do this in two batches to avoid overcrowding. Once browned, remove the roast pieces and set aside.
  3. Cook onion and garlic: In the same Instant Pot, add the finely chopped onion and sauté, stirring occasionally, until softened. Add the minced garlic and cook for about 1 minute until fragrant.
  4. Add the sauce ingredients: Pour in 2 cups low sodium beef broth, 3 tablespoons balsamic vinegar, 2 tablespoons tomato paste, and 2 tablespoons Worcestershire sauce. Scrape the bottom of the Instant Pot with a wooden spoon to lift any browned bits to prevent a burn warning. Stir to combine all ingredients and form the base for cooking.
  5. Pressure cook the roast: Return the browned beef pieces to the Instant Pot. Secure the lid and turn the valve to sealing. Select ‘Manual’ or ‘Pressure Cook’ for 65 minutes at high pressure (for frozen roast, increase cook time to 90-100 minutes).
  6. Natural pressure release: When cooking is complete, turn the Instant Pot off and allow the pressure to release naturally for 10-15 minutes. Then carefully turn the valve to venting to release remaining pressure and open the lid.
  7. Add potatoes and carrots: Remove the roast from the pot and place it on a plate. Cover to keep warm while adding 1 ½ lb whole creamer potatoes and 3 large thick carrot slices to the pot.
  8. Cook vegetables under pressure: Replace the lid, set the valve to sealing, and select ‘Manual’ or ‘Pressure Cook’ for 3 minutes to cook the potatoes and carrots until tender.
  9. Shred beef and warm: While the vegetables cook, shred the rested beef and keep warm for serving.
  10. Final pressure release: When the vegetable cook time ends, allow pressure to release naturally for 5 minutes, then carefully vent and open the lid.
  11. Prepare the gravy and serve: Remove potatoes and carrots from the Instant Pot and place on a serving platter alongside the shredded beef. Stir in 1 tablespoon ketchup to the pot for a touch of bright flavor. In a small bowl, whisk together 2 tablespoons corn starch and 2 tablespoons water, then stir this slurry into the pot liquid. Turn the Instant Pot to ‘Sauté’ and cook, stirring frequently until the gravy thickens. Serve the thickened gravy over the beef and vegetables for a hearty meal.

Notes

  • For a frozen roast, increase pressure cook time to 90-100 minutes to ensure tenderness.
  • If you prefer a thicker gravy, you can add more corn starch slurry gradually until desired consistency is reached.
  • Use ketchup or honey interchangeably depending on your taste preference for the gravy’s sweetness and brightness.
  • Searing the meat properly helps lock in juices and adds flavor through browning.
  • Natural pressure release helps maintain moisture and tenderness in the roast.

Find it online: https://bitezly.com/instant-pot-pot-roast-with-rich-gravy-and-vegetables-recipe/