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Beef Pot Roast

The Best Instant Pot - Pot Roast

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Servings 6 servings

Ingredients
  

For the Chuck Roast

  • 3-4 lb chuck roast, marbled well
  • 2-3 tbsp extra virgin olive oil for browning the roast
  • Salt and Pepper
  • 1 bay leaf
  • a couple of thyme sprigs, rosemary and parsley
  • a quartered onion, couple of carrots and a celery stick
  • 4 tbsp cups beef broth plus 1 tbsp tomato paste

For the additional potatoes and carrots for serving

  • 6-8 red potatoes, peeled, halfed or quartered if large
  • enough water to top of potatoes
  • 3-4 carrots, peeled and quartered
  • drizzle of extra virgin olive oil
  • 1 sprig of rosemary
  • salt and pepper

For the Gravy

  • 2 tbsp oil
  • 1 tbsp flour
  • the reserved strained broth

Instructions
 

For the Pot Roast:

  • Put your instant pot on sauté. Salt and pepper both sides of the roast and dust each side with flour pressing in so the flour will adhere to the roast. This will help in the browning of your roast. Add the oil and when heated, add the roast and brown on both sides. When browned, toss in the onions, carrots and celery along with the fresh herbs. In a separate bowl, combine the beef broth and tomato paste, then pour over your roast. Set your mode on the instant pot for Meat/Stew for 45 minutes. When the time has lapsed, I unplug the Instant Pot and allow it to release the steam naturally.
    Note 1: If you want to get perfectly sliced pot roast, cook the day before and refrigerate. When ready to use, slice and reheat in the microwave or in the oven covered with foil in about a 200 degree oven.
    Note 2: If you don't have an instant pot, brown in a heavy pot, follow the other steps and place in a 350 degree oven until tender.
  • Remove the roast from the pot, cover and set aside. Strain the broth in a large strainer, pressing with a spoon the vegetables though your strainer, scraping the bottom into your bowl. This makes your gravy extra delicious and you won't waste those delicious ingredients.

For the Gravy:

  • In a saucepan, heat the oil and add the flour to make a roux. Cook for a minute or so, whisking, then add your reserved strained broth, continuing to whisk to keep from having lumps. Cook until the gravy has thickened, and keep warm until ready to serve.

For the potatoes and carrots to serve:

  • Place your peeled potatoes in the Instant pot along with your quartered carrots. Add about 2 cups of water or so to the pot. Drizzle with olive oil, lightly salt and pepper and add a sprig of rosemary. Set the pressure cook timer to 5 minutes. When time has lapsed, do a quick steam release.
  • To serve add the pot roast with potatoes and carrots on a plate and drizzle with the gravy. Serve with more gravy for passing. Enjoy!