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Beef Pot Roast with potatoes and gravy

Instant Pot Perfect Pot Roast Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Natural Pressure Release 12 minutes

Equipment

  • 1 pressure cooker
  • measuring cups/ spoons
  • 1 whisk
  • 1 serving platter
  • 1 pair of tongs

Ingredients
  

  • 2 lb chuck roast
  • 2 lbs potatoes
  • carrots optional
  • 1 onion diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp red wine vinegar
  • 2 cups beef broth
  • 2 tbsp cornstarch
  • 1/2 cup cold water

Instructions
 

  • Pat the chuck roast dry with paper towels. Season all sides with garlic powder, onion powder, salt, and black pepper.
  • Set Instant Pot to sauté mode. Melt 2 tbsp butter in the pot. Brown the roast on all sides for 3 minutes per side. Remove the roast and set it aside.
  • Add 2 tbsp red wine vinegar to the pot, using a wooden spoon to scrape up the brown bits.
  • Pour in 2 cups of beef bone broth. Return the roast to the pot and add the diced onion, potatoes, and carrots (if using).
  • Close the lid and set the pressure valve to seal. Cook on high pressure for 20 minutes per pound of roast (40 minutes total). Allow a natural release for 12 minutes.
  • Remove the roast and vegetables. Turn the Instant Pot to soup mode. Mix 2 tbsp cornstarch with 1/2 cup cold water to create a slurry. Whisk into the boiling liquid until thickened.
  • Slice the roast and serve with potatoes and carrots. Drizzle with the thickened gravy.
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