The Best Ever Instant Pot Roast for Cozy Dinners

👉Ingredients:

◾️3 lb beef chuck roast, trimmed

◾️1 tbsp olive oil

◾️1 large onion, diced

◾️4 cloves garlic, minced

◾️1 tbsp tomato paste

◾️1 cup beef broth

◾️1 tbsp Worcestershire sauce

◾️1 tsp dried thyme

◾️1 tsp dried rosemary

◾️1 tsp paprika

◾️1/2 tsp black pepper

◾️1 tsp salt

◾️1½ lb baby potatoes, halved

◾️4 large carrots, peeled and chopped

◾️2 tbsp cornstarch + 2 tbsp water (optional, for thickening the sauce)

👉Instructions:

✅️1. Turn on the Instant Pot and select Sauté. Heat the olive oil, then brown the roast on all sides. Remove and set aside.

✅️2. Add chopped onion and cook until softened (about 3 minutes). Stir in garlic and tomato paste; cook for another minute.

✅️3. Pour in the beef broth, scraping up any browned bits from the bottom. Add Worcestershire sauce, thyme, rosemary, paprika, pepper, and salt.

✅️4. Return the roast to the pot. Secure the lid, seal the valve, and pressure cook on High for 60 minutes.

✅️5. After cooking, do a quick release. Add the potatoes and carrots.

✅️6. Reseal the lid and cook on High Pressure for an additional 10 minutes. Quick release once done.

✅️7. Transfer meat and vegetables to a platter. If desired, stir in the cornstarch slurry and sauté to thicken the sauce.

✅️8. Slice the roast and serve with the vegetables and savory gravy.

🔸️Prep Time: 15 minutes

🔸️Cook Time: 75 minutes

🔸️Total Time: 1 hour 30 minutes

🔸️Calories: 475 kcal per serving

🔸️Servings: 6