It's simple to make this Instant Pot Pot Roast dish, which is a hearty supper that comes together in minutes thanks to the slow cooker! A fall-apart tender roast, seasoned gravy, and delicate vegetables (not mushy!) make this dish a winner. 
Instant Pot Roast is so tender that it breaks apart when you attempt to take it out of the cooker. I'll be honest, I'm sometimes too lazy to sear my steak first, so I skip the searing altogether. It has such wonderful taste, you can even skip the searing altogether. 

Vegetables cook extremely fast in the Instant Pot, typically in just a few minutes or less, so it's best to leave them out while the roast is cooking and then add them at the end. I understand that this is an additional step, and you may be thinking if it is worthwhile. You may put your trust in me on this one. 
You will finish up with a wonderfully juicy and tender pot roast, as well as vegetables that are well-cooked yet still completely tasty. Obviously, you know how much I dislike extraneous processes (or dishes, or ingredients! ), but the potatoes and carrots will simmer in only a few minutes, and if you purchase little, pre-washed potatoes, you won't even have to cut them!


2 tsp.Of seasoning salt. 

1 tsp.Of garlic powder. 

1 tsp.Of dried parsley. 

½ tsp.Of onion powder. 

½ tsp.Of black pepper. 

3 Pounds.Of beef chuck roast, cut into 1-pound pieces. 

2 tbsp.Of Sunflower oil. 

A medium finely chopped onion. 

3 cloves.Of garlic, mined. 

Low-sodium beef broth, I used 2 cups. 

3 tbsp.Of balsamic vinegar. 

2 tbsp.Of tomato paste. 

2 tbsp.Of Worcestershire sauce. 

1½ Pounds.Of baby potatoes. 

Peeled large carrots, I used 3, cut into thick slices. 

1 tbsp.Of ketchup, or honey. 

2 tbsp.Of corn starch. 

2 tbsp.Of water. 


Step 1

Add the seasonings to a small bowl along with the garlic, parsley, onion powder, and black pepper. To season, sprinkle generously over the roast. 

Step 2

Saut√© the meat in the Instant Pot. When the thermometer registers a temperature of at least 350 degrees Fahrenheit, add the oil and sear the roast on both sides. The first step is to put the roast in the pot and put it there for a couple of minutes. 

Step 3

It should come out of the pan easily when you turn it. You may need to fry the pieces in two batches and use more oil to get them completely golden. Remove the meat from the Instant Pot after it has been browned. 

Step 4

Add the onion and cook, turning often, until it is golden and fragrant, about 5 to 7 minutes (adding more oil if necessary). After a minute, add the garlic and continue to simmer for another minute. 

Step 5

You can avoid getting a burn notice by scraping any brown particles from the bottom of the pot with a wooden spoon before adding them to your Instant Pot. Then, add the broth followed by vinegar, tomato paste, and Worcestershire sauce, and mix everything together with a spoon. 

Step 6

Return the cooked meat to the pot. Turn on the valve to seal the lid, then select pressure or Manual. The cooking will take 65 minutes if done under pressure).

Step 7

When the cooking time is done, turn off the Instant Pot and let the pressure naturally come down for about 10-15 minutes. Then turn the valve to vent and open the lid. 

Step 8

Remove the roast from the pan, cover it with foil, and let it rest for 10 minutes. When you put the lid back on, make sure the valve is closed and choose Manual or Pressure Cooking. Then add the potatoes and carrots and turn the valve back on and cook for 3 minutes. During this time, shred the beef and keep it warm. 

Step 9

When the cooking time is done, let the pressure naturally come out for about 5 minutes before moving the valve to vent, slowly releasing the rest of the pressure, and opening the lid. 

Step 10

Remove the potatoes and carrots from the Instant Pot and put them on a platter next to the beef. 

Step 11

 You can skip this step but it adds some brightness and contrast to the beef's savory taste. Then, mix corn starch with water. Add it to the gravy. 

Step 12

Turn the Instant Pot on saute mode and cook, stirring often, until the gravy has become thick, then serve the dish immediately and enjoy it warm.