Instant Pot Pot Roast

 

The Instant Pot pot roast dish is fall-apart tender and completely delectable. The ideal pressure cooker chuck roast is made with whole baby potatoes, carrots, and fresh herbs!

 

Ingredients

2.5 to 3 lbs. chuck roast

Salt and pepper

1 tablespoon olive oil

2 cups beef broth

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 large onion, quartered

1 lb. whole baby red potatoes

6 to 8 large carrots, cut in 2 inch pieces

 

Set aside after liberally salting and peppering both sides of the roast.

Turn the sauté function of the instant pot to high and add the tablespoon of olive oil. When the pan is heated, add the roast and brown it for 3-5 minutes on each side.

Add the 2 cups of beef broth. Add fresh thyme, fresh rosemary and the onion.

 

Arrange the potatoes and carrots evenly in the pot.

 

Disable the sauté function. Close the valve and replace the lid on the pot.

Cook for 70 minutes on high pressure. Allow for a 10-minute natural release at the conclusion of cooking before gently quick-releasing the residual pressure. The fresh herbs will have mainly fallen from the stems at this point, but you may gently shake them to encourage them along before removing them at the conclusion of the cooking time.