- 4
- 20 mins
- 120 mins
Ingredients
- 3-5 pound beef chuck roast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 pound baby red potatoes, or potatoes, cubed
- 4 large carrots, chopped into large chunks, or baby carrots
- 1 large yellow onion, chopped
- 4 cups beef broth
- 2 tablespoons worcestershire sauce
- 1/4 cup water
- 2 tablespoons corn starch
Preparation
Step 1
1. Turn on your IP and set to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder and smoked paprika. Rub mixture all over the roast to coat all sides.
2. Drizzle oil in the instant pot, wait about 30 seconds, then place the roast in the pot. Do not move for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
3. Switch instant pot to "manual", high, and set to 60-80 minutes (60 minutes for a 3 pound roast, 80 minutes for a 5 pound roast.) Add potatoes, onions and carrots to pot, arranging them around the roast. (If using baby carrots, set your cooking time 10 minutes shorter and add at that time. After adding the baby carrots, restart the IP for 10 more minutes.) Pour in beef broth and worcestershire sauce over everything. Place the lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
4. When the cooking time is up, do a natural release for 10 minutes. After 10 minutes, turn the vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
5. Transfer the roast, potatoes, onions and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set IP to "soup" setting. Whisk together the water and cornstarch. Once broth is boiling, stir in the corn starch mixture until the gravy thickens. Add salt, pepper and garlic powder to taste.
6. serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and them place it in the pot and then move ahead to the pressure cooking step.