Instant Pot Chuck Roast
This pot roast is cooked in the instant pot producing a tender chuck roast dinner with so much flavor. This instant pot recipe makes the perfect Sunday supper!
Servings 8
Calories 462kcal
Equipment
- Instant Pot
Ingredients
- 3 pound chuck roast
- 1 tablespoon olive oil
- 1 small onion , diced
- 2 cup beef broth
- 1 tablespoon worcestershire sauce
- 1 talespoon balsamic vinegar
- 1 teaspoon maple syrup
- 6 medium carrots
- 6 medium gold potatoes
For the dry rub
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Cornstarch slurry
- 2 tablespoons cornstarch
- 2 tablespoon cold water
Instructions
For the Roast
- Mix together the paprika, oregano, thyme, basil, garlic powder, onion powder, and salt. Gently rub over the entire beef chuck roast working the spices in.
- Turn on the saute setting on the Instant pot. Once hot, add the olive oil and swirl to coat the bottom of the pot. Place roast in the hot oil and sear for 2-3 minutes on each side, until golden brown.
- Remove the roast from the pot and place on plate. Add onions to the instant pot and saute 2 minutes, until they begin to soften.
- Add the beef stock, worcestershire sauce, balsamic vinegar, and maple syrup to the instant pot. Bring to a simmer, scraping up all the cooked on bits of beef on the bottom or the pot. Cancel saute setting.
- Return the roast to the InstantPot, place the lid on the pot and be sure valve is turned to the seal position. Turn on the manual setting and set time for 60 minutes.
- When instant pot beeps, allow a natural release for 15 minutes.After the natural release, turn the seal valve to quick release any remaining steam. Remove the lid from the pot and using a slotted spoon, remove the roast. Place roast on a plate.
- Place potatoes, carrots, and onions in instant pot. Cover with lid and turn valve to seal position. Set on manual setting for 3 minutes.When done, allow the pot to do a natural release for 5 minutes, then turn the valve to release the remaining pressure.
- While the vegetables are cooking shred the beef on the serving tray. In a small bowl, mix together the water and cornstarch. Set aside.
- Remove vegetables from the pot using a slotted spoon and place on serving plate next to the beef.
- Turn the instant pot on the saute setting and bring the broth to a boil. Add the cornstarch slurry, whisking constantly for 1 minute, until gravy thickens.
For the Cornstarch Slurry
- Whisk together the cornstarch and cold water in a small bowl until completely smooth.
- Once you. have removed the meat and vegetables, turn the Instant Pot to the Saute setting.
- Bring the liquid to a boil, then slowly whisk in the slurry. Whisk constantly for about 1 minute, until the gravy thickens to your liking.
- Serve gravy with beef and vegetables.
Nutrition
Calories: 462kcal | Carbohydrates: 31g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 720mg | Potassium: 1328mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7699IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 5mg | Net Carbohydrates: 27g
