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To make a great Instant Pot pot roast, you need a few key items. Start with 3-4 pounds of beef chuck roast. This cut is tender and flavorful. You will also need olive oil for searing. Seasonings like salt, black pepper, garlic powder, and onion powder add depth. Beef broth is crucial for moistness and richness. Don't forget fresh vegetables! Use carrots, potatoes, and onion. Herbs like rosemary and thyme bring freshness. Add bay leaves for a warm aroma.

Instant Pot Pot Roast

Create a heartwarming family feast with this Savory Instant Pot Pot Roast recipe! With delicious ingredients like beef chuck, fresh vegetables, and flavorful herbs, you'll have a tender and mouthwatering dish in no time. This recipe guides you through easy steps to achieve that perfect roast. Click through to explore full details and make your family's next meal unforgettable! Enjoy comforting flavors that everyone will love.
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Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups beef broth

1 tablespoon Worcestershire sauce (optional, for depth of flavor)

4 medium carrots, cut into chunks

3 medium potatoes, diced

1 onion, quartered

3 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

Instructions
 

Prep the Roast: Pat the beef chuck roast dry with paper towels. Rub the roast with salt, black pepper, garlic powder, and onion powder, ensuring even coverage.

    Sear the Beef: Set the Instant Pot to Sauté mode and add olive oil. Once hot, carefully place the roast in the pot. Sear for 4-5 minutes on each side until browned. Remove the roast and set it aside.

      Sauté Vegetables: In the same pot, add quartered onion and sauté for about 2 minutes until fragrant. Stir in beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pot.

        Add the Roast: Place the beef roast back into the pot, on top of the onion mixture. Add carrots, potatoes, rosemary, thyme, and bay leaves around and on top of the roast.

          Pressure Cook: Secure the lid on the Instant Pot and set it to Manual or Pressure Cook mode for 60 minutes on high pressure. Once the cooking time is complete, allow for a natural release for 15 minutes before carefully venting any remaining pressure.

            Serve: Remove the roast and vegetables from the pot, letting them rest for 10 minutes before slicing. Discard bay leaves and herb sprigs. Serve the sliced roast with vegetables, drizzled with some of the cooking liquid for added moisture and flavor.

              Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 6-8