Best Ever Instant Pot Roast – Page 2

Instructions

Step 1: Sear the Roast

Turn on the Instant Pot and set it to the Sauté function.
Add the olive oil to the pot and allow it to heat up.
Season the beef chuck roast generously with salt and pepper.
Once the oil is hot, sear the roast on all sides for about 3-4 minutes per side, until it forms a rich, brown crust.
Once the roast is browned, remove it from the pot and set it aside.

Step 2: Sauté the Aromatics

Add the chopped onion and minced garlic to the Instant Pot, and sauté for about 2-3 minutes, until the onions are softened and fragrant.
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits from the searing process. These bits are packed with flavor!
Stir in the Worcestershire sauce, soy sauce, dried thyme, dried rosemary, onion powder, and garlic powder. This will create a flavorful broth for the roast to cook in.

Step 3: Pressure Cook the Roast

Place the seared beef roast back into the Instant Pot, making sure it is submerged in the broth.
Close the Instant Pot lid, set the valve to Sealing, and select the Pressure Cook or Manual function.
Set the cooking time for 60-70 minutes on high pressure (adjust time based on the size of your roast—shorter for smaller, longer for larger).
Once the cooking time is up, allow the pressure to release naturally for 15 minutes, then carefully release the remaining pressure by turning the valve to Venting.

Step 4: Add Vegetables

Open the Instant Pot lid and add the potatoes and carrots to the pot.
Seal the lid again, and cook the vegetables under high pressure for another 5-7 minutes.
When the time is up, perform a quick release to let out the steam.

Step 5: Shred the Roast (Optional)

If you prefer your roast shredded, remove the roast from the pot and place it on a cutting board.
Using two forks, shred the roast into bite-sized pieces.
Return the shredded roast to the pot and stir it into the vegetables and broth.
If you prefer the roast intact, simply slice it against the grain and serve it alongside the vegetables.

Serving Suggestions

🍽 Serve with: Warm, crusty bread or dinner rolls to soak up the flavorful broth.
🥗 Pair with: A simple side salad to balance the richness of the roast.
🍷 Add a drink: Pair with a glass of red wine like Cabernet Sauvignon or Merlot to complement the hearty flavors.
🌿 Garnish with: Fresh parsley or thyme for a touch of color and freshness.

Make-Ahead & Storage Tips

✔ Make-Ahead: You can prep the roast and broth ingredients the night before. Store them in the refrigerator and cook them the next day.
✔ Freezing: The roast can be frozen after cooking. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight and reheat in the Instant Pot or on the stovetop.
✔ Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Final Thoughts

Best Ever Instant Pot Roast is a game-changer when it comes to cooking a delicious, tender roast in a fraction of the time. The Instant Pot makes it possible to enjoy a meal that tastes like it’s been slow-cooking all day, without the long wait. This recipe combines succulent beef, perfectly cooked vegetables, and a rich, savory broth to create a meal that’s not only comforting but also full of flavor.

Next time you’re in the mood for a hearty dinner, give this Instant Pot roast a try—you won’t be disappointed! 🍖🥔🥕

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