Instant Pot Pot Roast & Potatoes

I've always loved a good pot roast. When I was at the store & picked up several roasts & figured I'd find good recipes to use them in. I was surprised how quickly the roast took to quick & how flavorful it still was. I wasn't a big fan of the potatoes-they were too mushy. When I make this again, I think I'll use russet potatoes. I ended up freezing half of the recipe but towards the end of eating this, I was eating it with wild rice I had taken from the freezer. The juice from the roast was way too good & it made a lot. So so good!

Pot Roast & Potatoes (Pinterest) (4 servings):

1 (3-5 lb) beef chuck roast
1 tbsp oil
1 tsp salt
1 tsp onion powder
1 tsp garlic powder (I used Asafoetida Powder-see post a couple below)
1/2 tsp black pepper
1/2 tsp smoked paprika, optional
1 lb baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, chopped
4 c beef broth
2 tbsp Worcestershire sauce (I omitted this since there's garlic powder in it)
1/4 c water
2 tbsp corn starch

Turn on your instant pot & set to saute. In small bowl, stir together salt, pepper garlic powder, onion powder & smoked paprika. Rub mixture all over roast to coat all sides. Drizzle oil in instant pot, wait about 30 seconds, then using tongs to place roast in pot. Do not move it for 3-4 min until well seared and browned. Use tongs to turn roast onto another side for 3-4 min, repeating until all sides are browned.

Switch instant pot to pressure cook on high and set to 60-80 min (60 for a 3lb roast 80 for a 5lb roast). Add potatoes, onions and carrots to pot (arrange them around the roast) and pour beef broth and Worcestershire sauce over everything. Place lid on pot & turn to locked position. Make sure vent is set to sealed position.

When cooking time is up, do a natural release for 10 min (don't touch anything on the pot, just let it depressurize on it's own for 10 min). After 10 min, turn vent to the venting release position & allow all of the steam to vent & the float valve to drop down before removing the lid.

Transfer the roast, potatoes, onions & carrots to a platter & shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water & cornstarch. Once broth is broiling, stir in cornstarch mixture until gravy thickens. Add salt, pepper & garlic powder to taste.

Serve gravy poured over roast & veggies & garnish with fresh thyme or parsley, if desired.




Ready to be cooked...

Roast is done...

Enjoy!...