Instant Pot Pot Roast with Potatoes and Gravy

By Sprig Originals ✓ · with credit

Adapted from lecremedelacrumb.com

A whole chuck roast pressure-cooked until it falls apart in shreds, with red potatoes, carrots and onion cooked right alongside it. The braising liquid becomes a silky gravy in the same pot, so Sunday dinner happens on a weeknight.

Ingredients

• 3-5 pound beef chuck roast
• 1 tablespoon oil
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)

• 1 pound baby red potatoes
• 4 large carrots, cut into large chunks
• 1 large yellow onion, chopped
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce

• 1/4 cup water
• 2 tablespoons corn starch

Instructions

1. Set the Instant Pot to sauté. While it heats, stir the salt, pepper, garlic powder, onion powder and smoked paprika together in a small bowl, then rub the mixture over every surface of the chuck roast.
2. Add the oil to the hot pot, give it about 30 seconds, then lower the roast in with tongs. Leave it alone for 3 to 4 minutes so a deep brown crust forms, then turn and repeat until every side is seared.
3. Tuck the potatoes, carrots and onion around the roast and pour the beef broth and Worcestershire sauce over everything. Lock on the lid and set the valve to sealed.
4. Pressure cook on high for 60 minutes for a 3 pound roast, or up to 80 minutes for a 5 pound roast. When the time is up, let the pot sit undisturbed for a 10 minute natural release, then turn the valve to venting and wait for the float valve to drop before opening.
5. Lift the roast and vegetables onto a platter and pull the beef into big chunks with two forks. Skim any loose bits from the liquid with a handheld strainer, then set the pot to the soup or sauté setting to bring it to a boil. Whisk the water and corn starch together, stir it in, and cook 2 to 3 minutes until the gravy coats a spoon. Season with salt, pepper and garlic powder to taste.
6. Spoon the gravy generously over the beef and vegetables and serve hot, with a little fresh thyme or parsley scattered over if you like.

Chef's tips

Nutrition (per serving, estimated)

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