Ingredients
Scale
- A 3–4 pound beef chuck roast
- 2 tablespoons of olive oil
- 1 large onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 cups beef broth
- 1 pound Yukon gold potatoes, quartered
- Salt and pepper to taste
Instructions
- Season the beef chuck roast generously with salt and pepper. Heat olive oil in the Instant Pot using the sauté function and sear the roast on all sides until browned.
- Remove the roast and add chopped onion, carrots, and celery to the pot, sautéing until softened (about 5-7 minutes). Stir in garlic, thyme, rosemary, and bay leaf, then pour in beef broth, deglazing the pot.
- Return the roast to the Instant Pot with the quartered potatoes. Secure the lid and cook on high pressure for 60 minutes, followed by a natural pressure release for 15 minutes.
- Remove the roast, allow it to rest for 10 minutes, then shred or slice. Serve with the cooking liquid and enjoy.
Notes
- Choose chuck roast for optimal tenderness due to its marbling.
- Searing the roast is key for rich flavor.
- Deglazing adds depth to the gravy.
- Adjust cooking times based on the roast size and Instant Pot power.
- Natural release helps retain meat juices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1/6 of the pot roast
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg