Instant Pot Beef Roast With Potatoes
My Instant pot beef roast features juicy tender beef, perfectly cooked veggies, and a super flavorful broth. This recipe has slow cooked flavor in no time thanks for the pressure cooker!
I love cooking in my Instant Pot on busy weeknights. Some of my favorite dishes include Instant Pot Crack Chicken, Beef stew, and ribs. We also love this instant pot beef roast. It tastes like a Sunday roast that cooked all day long! Everything is made in one pot and ready in a fraction of the time. The juicy beef, flavorful veggies are perfection and the broth is just begging to be ladled over everything. Best of all only there is only one pot to wash!
Why This Recipe Works: A Sprinkle of Food Science
- Use a Chuck Roast: It has decent marbling and is high in collagen which melts into silky smooth gelatin in the pressure cooker.
- Sear First: Browning adds tons of flavor you cannot get any other way.
- No Overcooked Veggies: We cook them less than the roast so they don't get mushy.
- Never Bland: Onion soup mix, tomato paste, and Worcestershire sauce adds tons of flavor.
Key Ingredient Notes and Shopping Tips
- Chuck Roast: I like chuck eye roast because it has good marbling and cooks up super moist and juicy.
- Beef Broth: Grab low sodium as we are working with salty ingredients. You can always add more to taste.
- Potatoes: I like using a waxy variety like red potatoes. They hold their shape and will not disintegrate in the broth. Yukon Gold are also a good choices with their buttery flavor and semi firm texture.
Krystle's Tips: Steal My Culinary School Secrets
- Pat Roast Dry: This remove excess moisture it browns and doesn't stew in its own juices. Take your time and let it brown on all sides.
- Deglaze: After searing and adding the broth scrape the bottom of the pot with a spatula. This releases those tasty brown bits and also helps prevent you from getting the dreaded burn warning.
- Don't Use Too Much Liquid: It is okay (and ideal) if the roast isn't fully submerged. We want the steam to do most of the work not boil the whole roast.
- Use a Natural Release: A sudden quick release can cause the muscle fibers to tighten and lose their moisture.
- Don't Panic: It is okay if the pot roast still looks pink inside. This is just from a pigment in the meat and not a sign it is undercooked. If it falls apart easily you are good to go!
Yes! It will likely need to cook around 20-30 more minutes. I suggest placing it on a trivet as frozen meat will release additional moisture.
Craving More Comfort Food?
Easy Instant Pot Chicken and Dumplings
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📖 Recipe
Instant Pot Beef Roast With Potatoes
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Ingredients
- 4 Pound Chuck Eye Beef Roast
- 2 Tablespoons Olive Oil
- 2 Cups Low Sodium Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Package French Onion Soup Mix
- 3 Cloves Garlic Minced
- 2 Tablespoons Tomato Paste
- 1 Onion Chopped
- 1 Pound Baby Carrots
- 1 Pound Baby Red Potatoes About 9, Quartered
- Salt/Pepper To Taste
Instructions
- In the Instant Pot, add 2 tablespoons of olive oil. Turn on saute function.
- Season beef generously with salt and pepper. When oil is hot sear the roast for 5 minutes on each side.
- Add onions and cook until softened. Add garlic and tomato paste and cook for 1 more minute.
- Add onion soup mix, Worcestershire sauce, and broth into the Instant Pot.
- Lock lid in place, and close the steam valve.
- Cook on manual high pressure for 70 minutes.
- Allow pressure to release for 10 minutes naturally, and then manually release any remaining pressure. Remove roast.
- Add in potatoes and carrots. Cook for 4 more minutes.
- Return roast to pot, shred and enjoy!
Nutrition
This Instant Pot Pot Roast is the kind of comfort meal that works wonders. Easy to follow and delicious!
This instant pot beef roast with potatoes is amazing! Such a delicious recipe.
This instant pot beef is amazing! Such a hearty meal.
This was the quickest, easist and the tastiest pot roast I've ever made! A winner!!!
Loved it!! Thanks for this awesome recipe