Instant Pot Pot Roast with Potatoes and Carrots

Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Servings: 6 people

This is the greatest pot roast recipe for the Instant Pot. Meat is so delicate it falls apart in your mouth, swimming in a rich sauce! This Pressure Cooker roast is made with a fragrant dry rub, seared, then cooked with potatoes and carrots to create a dish that will become a new family tradition on Sundays!

Ingredients

Dry Rub:

½ tsp onion flakes

½ tbsp smoked paprika

¼ tsp cayenne

½ tsp garlic powder

½ tbsp salt

Instant Pot Pot Roast:

3 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

3-4 lbs beef roast, cut into 4 pieces

2 tbsp tomato paste

2 c. beef broth

2 tbsp Worcestershire sauce

1 lb baby carrots or 4 medium carrots

1 lb baby potatoes

¼ c. water

2 tbsp cornstarch or tapioca flour

How to make Instant Pot Pot Roast with Potatoes and Carrots

Step 1: Place the dry rub ingredients in a small bowl. Mix well until combined and set aside.

Step 2: After rinsing the chunk of meat, pat them dry, then slice them into four equal pieces. Add the dry rub mixture and rub it into the meat, making sure to evenly coat it.

Step 3: To saute, set the pressure cooker. Drizzle in 3 tbsp oil. To the hot oil, add the meat and sear for about 4 to 5 minutes per side until it forms a golden/brown crust. Set the meat aside when done.

Step 4: To the pot, saute the onion for about 5 minutes or until golden. Then, add the minced garlic and continue to cook for a minute more.

Step 5: Pour in 2 cups of beef broth and scrape off the burned bits from the bottom of the pot. Next, add 2 tbsp tomato paste along with 2 tsp Worcestershire sauce. Stir well and cook for an additional minute. Once done, turn the saute function off.

Step 6: Return the meat to the pot. Add 1 pound each of baby potatoes and carrots. Put the lid on and turn the venting knob to “sealing”. Cook for 40 minutes on manual high pressure. Then, do a 10-minute natural pressure release when done.

Step 7: Remove the roast and veggies and transfer them to a serving plate. To keep warm, tent them with foil.

Step 8: Turn to Saute mode and allow the liquid to get to a boil. Allow everything to simmer for about 5 to 10 minutes. In the meantime, whisk 2 tbsp cornstarch/tapioca flour and water until completely dissolved. Slowly stir this into the liquid and continue to cook for 5 minutes more or until the gravy has thickened to your preferred consistency.

Step 9: Shred the meat using two forks.

Step 10: Serve the meat and veggies. Over the dish, pour some gravy. Enjoy!

Notes:

If using 3 to 4 lbs of beef roast, slice it into 6 instead of 4.

For the most flavor, I recommend searing the beef before cooking it with the veggies.

You can use large carrots in place of baby carrots to keep the texture.

In an airtight container, keep the meat and store it in the fridge for up to 3 to 4 days.

Nutrition Facts: