- 3 lb. chuck roast
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- 2 Tbsp. vegetable oil
- 3 cups beef broth or homemade Instant Pot Beef Bone Broth
- 1 Tbsp. Worcestershire sauce
- 1 lb. red potatoes, quartered
- 1 lb. baby carrots
- 1 large onion, chopped
- ¼ cup water
- ¼ cup all-purpose flour
- ¼ cup chopped parsley, to garnish
- Season chuck roast with salt, garlic powder, onion powder and black pepper. Set Instant Pot to Sauté.
- Drizzle vegetable oil into the Instant Pot and sear chuck roast until brown on all sides, 3-4 minutes per side.
- Add beef broth and Worcestershire sauce to Instant Pot.
- Put the lid on and seal, turning the knob to closed. Use Pressure Cook and cook your pot roast on Manual for 20 minutes less than total time needed.*
- Allow pressure to release naturally for 15 minutes, using the quick release for remaining pressure, then add red potatoes, carrots and onions to the Instant Pot.
- Seal the Instant Pot and cook on high for an additional 20 minutes.
- Allow pressure to release for at least 15 minutes naturally. Use the quick release for any remaining pressure, then remove everything but the broth from the Instant Pot. Skim off fat, if desired. We recommend using the OXO Fat Separator!
- Mix water and flour together in a jar, shake, then add it to the liquid that is remaining in the Instant Pot. Stir. Set it to Sauté again and cook until simmering and thickened.
- Slice or shred meat and serve alongside potatoes and carrots with the liquid as a gravy. Garnish with parsley.
To figure out how much time the roast needs to cook through, figure 20 minutes per pound. A 3-pound chuck roast would need 40 minutes on high pressure then an additional 20 minutes with the potatoes, carrots and onion added.