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Instant Pot Pot Roast
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Succulent Instant Pot pot roast with beef chuck, red potatoes, and carrots simmered with herbs for a flavorful meal made effortlessly in your pressure cooker.
Ingredients:
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon paprika
  • 1 (3 pound) beef chuck roast, or more to taste
  • 1 tablespoon vegetable oil
  • 1 pound baby red potatoes
  • 4 large carrots, chopped into large chunks
  • 1 large yellow onion, sliced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
Instructions:
  • Preheat your multi-functional pressure cooker (such as Instant Pot) by selecting the Sauté function.
  • Mix salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Gently massage the mixture onto the roast, ensuring all sides are coated evenly.
  • Pour a generous amount of oil into the hot pot. After 30 seconds, carefully add the roast without disturbing it, let it sear for 3 to 4 minutes. Flip the roast and sear for another 3 to 4 minutes. Continue rotating until all sides are golden brown, approximately 15 minutes in total.
  • Place the potatoes, carrots, and onion into the pot.
  • Add the broth and Worcestershire sauce to the mixture.
  • Secure the lid, lock it, and set the vent to sealing. Choose high pressure and adjust the timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Wait for 10 to 15 minutes for the pressure to build up.
  • Follow manufacturer's suggested natural-release method for 10 minutes, then carefully quick-release remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Arrange the roast, potatoes, carrots, and onions on a serving platter.

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