Best Ever Instant Pot Roast

# **Best Ever Instant Pot Roast – Tender, Juicy, and Full of Flavor!**

When you’re craving a hearty, comforting meal but don’t have hours to spend in the kitchen, the **Best Ever Instant Pot Roast** is your solution! This recipe takes the traditional slow-cooked pot roast and speeds it up using the power of the Instant Pot, giving you a melt-in-your-mouth roast in a fraction of the time. With rich flavors, tender meat, and perfectly cooked vegetables, this dish is guaranteed to impress family and friends.

The Instant Pot locks in moisture, infusing the roast with incredible flavor, making it juicy and fall-apart tender. This dish is perfect for weeknight dinners, special occasions, or whenever you’re in the mood for a comforting, one-pot meal. Let’s dive into this simple yet flavorful recipe!

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## **Why You’ll Love Best Ever Instant Pot Roast:**

1. **Quick and Easy:** The Instant Pot drastically cuts down cooking time, allowing you to make a delicious roast in under two hours—compared to traditional methods that can take up to 4-6 hours.

2. **Tender and Flavorful:** The pressure cooking technique locks in all the flavors, resulting in a roast that’s tender, juicy, and packed with savory goodness.

3. **All-in-One Meal:** This recipe includes everything in one pot—roast, potatoes, carrots, and onions—making it a complete meal with minimal cleanup.

4. **Perfect for Meal Prep:** It’s easy to make a larger batch, and leftovers can be stored for several days, making it a great option for meal prep.

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## **Ingredients**

– 3-4 lb **chuck roast** (or any roast of your choice, like rump or brisket)
– 2 tablespoons **olive oil**
– 1 large **yellow onion**, quartered
– 3-4 cloves **garlic**, minced
– 4 large **carrots**, peeled and cut into chunks
– 3 large **russet potatoes**, peeled and cut into chunks
– 1 cup **beef broth**
– 2 tablespoons **soy sauce**
– 1 tablespoon **Worcestershire sauce**
– 1 teaspoon **dried rosemary**
– 1 teaspoon **dried thyme**
– 1/2 teaspoon **onion powder**
– 1/2 teaspoon **garlic powder**
– Salt and **black pepper**, to taste
– 2 tablespoons **cornstarch** (optional, for thickening gravy)
– 2 tablespoons **water** (optional, for thickening gravy)

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## **Instructions**

### 1. **Sear the Roast:**
– Start by **seasoning the roast** generously with **salt** and **pepper** on all sides.
– Set your **Instant Pot** to **Sauté mode** and heat **olive oil**. Once hot, add the roast and sear it for about **4-5 minutes on each side**, or until a golden-brown crust forms. This step helps to develop the rich, deep flavors of the roast. Once seared, remove the roast from the pot and set it aside.

### 2. **Sauté the Aromatics:**
– In the same Instant Pot, add the **minced garlic** and **quarter the onion**. Sauté for 1-2 minutes, stirring constantly to avoid burning the garlic. The onion should become fragrant and softened.

### 3. **Deglaze the Pot:**
– Pour in the **beef broth**, **soy sauce**, and **Worcestershire sauce** to deglaze the pot, scraping the bottom to remove any browned bits from the searing process. These bits are packed with flavor and will add depth to the dish.

### 4. **Add the Roast Back:**
– Return the **seared roast** to the Instant Pot. Sprinkle the **rosemary**, **thyme**, **onion powder**, and **garlic powder** over the top. Add the **carrots** and **potatoes** around the roast. These vegetables will cook perfectly with the roast, absorbing all the delicious flavors.

### 5. **Pressure Cook:**
– Secure the lid of the Instant Pot and set the valve to **Sealing**. Select the **Manual (Pressure Cook)** setting and cook on **high pressure** for **60 minutes**. After the cooking time is up, let the pressure release naturally for about **10-15 minutes**, then perform a quick release to release any remaining steam.

### 6. **Optional Gravy:**
– If you’d like to make a thicker gravy, remove the roast and vegetables from the Instant Pot and set them aside on a serving platter.
– Set the Instant Pot back to **Sauté mode** and stir in **cornstarch** mixed with **water** to the liquid in the pot. Stir constantly for about 2-3 minutes, until the gravy thickens to your desired consistency.

### 7. **Serve:**
– Slice the roast against the grain and serve with the cooked carrots, potatoes, and a drizzle of the homemade gravy. Garnish with fresh herbs like rosemary or thyme for added flavor and color.

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## **Serving Suggestions:**

– **With mashed potatoes:** Serve the roast over a bed of creamy mashed potatoes for an even more indulgent meal.
– **Bread on the side:** Pair with a loaf of warm **crusty bread** or garlic bread to soak up the delicious gravy.
– **Green veggies:** Add a side of sautéed **green beans** or roasted Brussels sprouts to balance the richness of the roast.

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## **Why This Instant Pot Roast Is a Must-Try:**

1. **Tender, Juicy Meat:** The Instant Pot’s pressure cooking makes the roast incredibly tender and juicy, even when using tougher cuts of meat like chuck roast.

2. **Quick Cooking Time:** Traditional pot roast recipes can take hours to cook, but this version gets the same great results in about **90 minutes**, making it a perfect choice for busy evenings or when you want a comforting meal fast.

3. **Perfect for All Occasions:** Whether it’s a weeknight dinner, a Sunday roast, or a special family gathering, this Instant Pot Roast is versatile enough to impress everyone around the table.

4. **Simple Ingredients:** With just a few simple ingredients, you can create a meal that feels indulgent and special, without spending all day in the kitchen.

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## **Tips for the Best Instant Pot Roast:**

– **Choose the right cut of meat:** While chuck roast is the most common and affordable choice, you can also use brisket or round roast for similar results. Choose a cut with some fat marbling for the most tender outcome.
– **Let the meat rest:** After cooking, allow the roast to rest for 5-10 minutes before slicing to lock in all the juices.
– **Add more veggies:** Feel free to add **parsnips**, **celery**, or even **turnips** for more variety. These vegetables cook perfectly with the roast and absorb the savory flavors of the broth.
– **Make ahead:** You can prepare this roast ahead of time and reheat it. It tastes even better the next day when the flavors have had time to meld.

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