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Instant Pot Pot Roast

Instant Pot Pot Roast

The ultimate comfort food, Instant Pot Pot Roast is a time-saving dish packed with rich flavors and tender meat. This easy weeknight dinner is perfect for families and gatherings alike. Make it tonight and savor the warm, hearty goodness!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds top round roast cut into 2-3 inch pieces
  • Salt and black pepper
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 cups beef broth
  • 1½ pounds fingerling or petite potatoes
  • 2 cups baby carrots
  • 2 tablespoons corn starch
  • ¼ cup water

Equipment

  • Cutting Board
  • Skillet
  • Saucepan
  • Wooden Spoon
  • Whisk
  • Instant Pot
  • Baking Sheet

Method
 

  1. Sprinkle the pieces of roast liberally with salt and black pepper on all sides. This initial seasoning will help enhance the flavor of the meat during cooking.
  2. Next, set your Instant Pot to the sauté mode and add olive oil to the pot. Once the oil is hot, carefully add the roast pieces in batches, browning them for about 3 to 4 minutes on each side. The goal is to develop a nice golden crust that locks in those juices.
  3. Once browned, remove the roast and set it aside on a plate. In the same pot, add the diced onion. Stir it frequently, allowing it to cook until softened, which should take about 2 to 3 minutes. This will build the base flavor for your dish.
  4. Now, it's time to add flavor boosters! Pour in the balsamic vinegar and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. This step is crucial as those bits are packed with flavor.
  5. Return the roast to the pot, and pour the beef broth over the top. Make sure to cover the meat so it can absorb all that liquid goodness.
  6. Seal the lid of the Instant Pot and set the valve to the sealing position. Cook on the meat/stew setting for 45 minutes. When the time is up, let the pressure naturally release for about 20 minutes to keep the meat tender.
  7. Once the pressure is released, carefully quick release any remaining pressure. Open the lid and add the potatoes and baby carrots to the pot. Cover again, sealing the lid.
  8. Now, cook on high pressure for an additional 8 minutes. Afterward, allow for another natural pressure release for 10 minutes, and then quick release the remaining pressure.
  9. With the roast and vegetables cooked, transfer them to a serving platter. If you like, shred the roast into pieces with two forks, or serve it whole. Cover with foil to keep warm while we prepare the gravy.
  10. Pour the broth from the pot through a strainer into a skillet and place it over medium heat. In a small bowl, whisk together corn starch and water. Slowly pour this slurry into the broth, stirring continuously until the gravy thickens. This final step adds a delicious coating to your roast and vegetables, making every bite irresistible!

Notes

Make sure to store leftovers in an airtight container and enjoy them within three days, or freeze for later!