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To make a savory pot roast, you need a few key ingredients. Start with 3-4 pounds of beef chuck roast. This cut is perfect for pot roast because it becomes tender and juicy. Next, gather your seasonings. You will need salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. These spices create a rich flavor.

Instant Pot Pot Roast

Craving a delicious meal? Discover the secrets to making a savory Instant Pot pot roast with this easy cooking guide! Learn how to select the best ingredients, perfect your seasoning, and master cooking techniques for a tender, flavorful dish your family will love. Whether you're a beginner or a seasoned cook, this guide will help you fill your home with mouthwatering aromas. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

3-4 pounds of beef chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 cups beef broth

4 medium carrots, peeled and cut into chunks

3-4 medium potatoes, peeled and quartered

1 large onion, quartered

3 cloves garlic, minced

2 tablespoons cornstarch (optional, for thickening sauce)

Fresh parsley, chopped (for garnish)

Instructions
 

Start by seasoning the beef chuck roast with salt, black pepper, garlic powder, onion powder, thyme, and rosemary on all sides.

    Turn on the Instant Pot and select the Sauté function. Add olive oil and allow it to heat for a minute.

      Sear the seasoned roast in the hot oil, cooking for about 4-5 minutes on each side until browned. Remove the roast and set it aside on a plate.

        In the same pot, add quartered onion and minced garlic, stirring for 1-2 minutes until fragrant.

          Pour in beef broth and scrape the bottom of the pot to deglaze, ensuring to lift any flavorful bits stuck to the bottom.

            Return the roast to the pot and layer the carrots and potatoes on top of it.

              Close the Instant Pot lid and set the pressure valve to “Sealing.” Select the Manual or Pressure Cook setting and cook on high pressure for 60 minutes.

                Once the cooking time is complete, release the pressure naturally for about 10-15 minutes, then carefully switch the valve to Venting to release any remaining pressure.

                  If you prefer a thicker gravy, remove the roast and vegetables, switch the Instant Pot back to Sauté, and mix cornstarch with a little water to create a slurry. Stir the slurry into the pot until the sauce thickens.

                    Slice the pot roast and serve it with the carrots and potatoes, drizzling the rich sauce over the top. Garnish with fresh parsley for an added touch.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8