Instant Pot Pot Roast with Vegetables

Prep

20 min

Pressure

60 min

Release

Natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 3 lb beef chuck roast
• 1½ cups beef broth
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 yellow onion, cut into chunks
• 1½ lb baby potatoes
• 4 carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 2 tbsp cornstarch
• 2 tbsp cold water
• Salt and pepper to taste

Instructions

1. Season the roast all over with salt and pepper. Sear it on Sauté until browned on both sides, turning it once, then move it to a plate.
2. Pour in the broth and scrape up every browned bit from the bottom. Stir in the tomato paste, Worcestershire sauce, and garlic powder.
3. Put the roast back in the liquid. Lock the lid and pressure cook for 60 minutes.
4. Let the pot sit until the pressure drops on its own and the float valve falls. That slow drop is a natural release, and it keeps a big cut like this tender. Lift the roast onto a plate and cover it loosely.
5. Add the onion, potatoes, carrots, and celery to the liquid. Pressure cook for 5 minutes, then vent the steam right away and open the lid once the float valve drops.
6. Stir the cornstarch into the cold water and whisk it into the hot liquid on Sauté. Simmer for a minute or two until it turns to gravy. Rest the roast for 10 minutes, then slice it against the grain and serve with the vegetables and gravy.