Description
Tender beef chuck roast with potatoes, carrots, and herbs cooked in an Instant Pot for a quick, comforting dinner.
Ingredients
Scale
- 2 lb beef chuck roast
- trimmed
- 2 tbsp vegetable oil
- 1 large onion
- quartered
- 4 cloves garlic
- minced
- 1 cup low‑sodium beef broth
- ½ cup grape juice
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 medium Yukon Gold potatoes
- cut into 1‑inch chunks
- 3 carrots
- peeled and cut into 1‑inch pieces
- 2 stalks celery
- sliced
Instructions
- Pat the beef roast dry and season with salt and pepper.,Set Instant Pot to Sauté, add oil, and brown the roast on all sides, about 3‑4 minutes per side; remove and set aside.,Add onion and garlic to the pot; sauté for 2 minutes until fragrant.,Stir in tomato paste, then deglaze with beef broth and grape juice, scraping up browned bits.,Return roast to the pot, add Worcestershire sauce, thyme, rosemary, and remaining salt.,Arrange potatoes, carrots, and celery around the meat; seal lid, set valve to Sealing, and pressure cook on high for 45 minutes.,Allow natural pressure release for 10 minutes, then quick‑release remaining pressure.,Remove roast and vegetables; let roast rest 5 minutes before slicing. Optional: thicken sauce with cornstarch slurry.,Serve sliced roast with vegetables, drizzled with reduced sauce.
- Prep Time: 15 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 6 servings
Keywords: instant pot roast with potatoes,, instant pot beef roast, pressure cooker roast, easy pot roast recipe, one pot meals, beef roast potatoes