With an Instant Pot and simple ingredients like carrots and potatoes, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.
Ingredients
- olive oil: 4 Tbsp (divided)
- beef chuck roast: 3 pound
- beef broth: 2 cups
- baby potatoes: 1 pound
- ½ cups baby carrots: 1 piece
- medium onion, quartered: 1 piece
- packet dry onion soup mix: 1 piece
- water: 0.25 cup
- ½ tablespoons cornstarch: 2 piece
- ½ teaspoons garlic salt: 1 piece
- black pepper: 1 tsp (freshly ground)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.
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Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated. Pour mixture into the pressure cooker and spread out evenly.
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Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build.
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Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast and vegetables to a serving platter.
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Select the Sauté function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper.
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Slice roast and serve with vegetables and gravy.
