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Instant Pot Pot Roast
3-4 pound chuck roast excess fat trimmed
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil or olive oil
1 medium yellow onion diced
2 cups beef broth or beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 pound baby potatoes halved
3 large carrots peeled and cut into thick chunks
For The Corn Starch Slurry:
3 tablespoons corn starch mixed with 3 tablespoons of cold water
Cut the beef into 3 (1lb) portions.
Season the beef with salt and pepper.
Set the Instant Pot at SAUTE setting, when the message HOT is displayed. Add the oil, and sear the roast on all sides (2-3 minutes per side).
Remove the roast from the pot, and add the onion. Cook until it’s translucent.
Deglaze the pot with beef stock, and scrape off any bits stuck to the bottom of the pot with a wooden spoon. Switch off the SAUTE setting.
Add the tomato paste, Worcestershire sauce, rosemary, thyme and bay leaves. Give everything a quick stir, and add the roast back in.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 60 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Remove the lid, add the potatoes and the carrots, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. When time is up, naturally release the steam for 10 minutes, then quickly release the rest of the steam.
Remove beef and veggies on a serving platter, shred the beef and thicken the sauce.
To thicken the sauce, switch on the SAUTE setting. Add the corn starch slurry and whisk until thickened.
Spoon the gravy over the beef. Garnish with chopped parsley leaves. Serve with crusty bread.