Instant Pot Pot Roast Recipe

Generously coat the chuck roast with kosher salt and freshly ground black pepper, ensuring even coverage across all surfaces.

Activate the Instant Pot’s sauté function and heat olive oil until shimmering, then carefully place the seasoned roast into the pot.

Create a rich golden-brown crust by methodically turning the meat, developing deep flavor through caramelization on each side.

Transfer the beautifully seared roast to a temporary plate, then introduce chopped onions, sliced carrots, and minced garlic into the pot’s residual oil.

Gently sauté the vegetables for 2-3 minutes, allowing them to soften and release their aromatic essence.

Pour in rich beef broth, splash Worcestershire sauce, and sprinkle dried thyme, creating a flavorful braising liquid.

Carefully return the roasted meat to the pot, nestling it into the vegetable and liquid mixture.

Secure the Instant Pot lid, engage the high-pressure cooking setting, and cook for approximately 60 minutes to tenderize the meat.

Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.

Add quartered potatoes around the roast, ensuring they settle into the cooking liquid.

Reseal the lid and pressure cook for an additional 10 minutes until potatoes reach perfect tenderness.

Gently remove the roast and vegetables, allowing the meat to rest briefly before slicing against the grain.

Arrange the succulent roast and vibrant vegetables on a serving platter, spooning extra cooking liquid over the top for maximum flavor.