Ingredients

3-5 lb beef chuck roast (well-marbled for tenderness)

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tbsp cooking oil (grapeseed or avocado oil recommended)

1 large yellow onion (cut into 8 wedges)

4 large carrots (peeled and cut into 1-inch chunks)

1 lb small red potatoes (halved or quartered if large)

2 tbsp Worcestershire sauce

4 cups beef stock

For the gravy:

2 tbsp cornstarch
1/4 cup water

Instructions

Step 1: Turn on your Instant Pot and set it to “saute” mode. In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning all over the roast. Drizzle oil into the pot and heat for 30 seconds. Place the roast in and sear for 3-4 minutes on each side until browned all over.

Step 2: Switch the Instant Pot to “pressure cook” on high. Add potatoes, onions, and carrots around the roast. Pour beef stock and Worcestershire sauce over everything. Secure the lid and set the vent to sealed. Cook for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.

Step 3: Allow a natural pressure release for 10 minutes after cooking. Then carefully move the vent to release any remaining steam and wait until the float valve drops before opening the lid.

Step 4: Transfer the roast and vegetables to a platter. Shred the roast using two forks. Strain any solids from the cooking liquid left in the pot.

Step 5: Set the Instant Pot to the “soup” setting. Whisk cornstarch with water in a small bowl. Stir this mixture into the boiling broth in the pot. Keep stirring until gravy thickens. Adjust seasoning with salt, pepper, and garlic powder if desired.

Step 6: Serve the shredded roast and vegetables topped with the thickened gravy. Garnish with fresh thyme or parsley for extra flavor and color. Enjoy your hearty meal!

Tips & Variations

For best results, don’t skip searing the meat—it locks in flavor with a rich crust.

Cut vegetables into large chunks (about 2 inches) to prevent them from becoming mushy.

Substitute chuck roast with bottom round, brisket, or shoulder roast if needed, though chuck roast has the best tenderness.

Use Yukon gold or russet potatoes in place of red potatoes; cut russets larger to avoid disintegration.

Swap beef stock with chicken stock plus one extra tablespoon of Worcestershire sauce, or dissolve bouillon cubes as an alternative.

To thicken gravy, use flour mixed with water instead of cornstarch or instant potato flakes for a different texture.

Regular paprika can replace smoked paprika, or add a pinch of chipotle powder for smoky heat.

Storage

Store leftover pot roast and vegetables with some gravy in an airtight container in the fridge for up to 4 days; flavors improve after a day or two. Freeze portions in sealed containers with gravy for up to 3 months. Reheat gently in a covered dish in the microwave or on the stove over low heat, adding a splash of broth if the gravy thickens too much.

FAQs

Can I skip searing the meat before pressure cooking?

Searing is highly recommended as it creates a flavorful crust and enhances the overall taste of the pot roast. Skipping this step may result in less flavor.

How do I prevent the vegetables from getting mushy?

Cut your carrots and potatoes into large, roughly 2-inch chunks. Smaller pieces tend to break down too much during pressure cooking, leading to mushy vegetables.