Easy Instant Pot Roast Recipe

Do you like your pot roast melting in your mouth? Try this amazing recipe from Inspired Taste! I swear, this is the best pot roast I’ve tasted in my life. The meat is so tender and flavorful that you won’t believe it’s all cooked in less than two hours. That’s right – instead of a slow cooker, an instant pot was used for this recipe, taking the cooking time down significantly.

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The choice of veggies will also play a big part as they will add flavors to your pot roast. Celery, carrots, and onions are popular choices, but you can add baby potatoes or similar. Check out the video below to learn the step by step instructions for this recipe.

Ingredients:

• 3 lb beef chuck (or brisket or round)
• salt
• 1 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 large onion
• 5 medium carrots
• 4 celery stalks
• 5 – 6 garlic cloves
• 1 1/2 tbsp cooking oil
• 3 cups of beef broth
• 1 – 2 bouillon cubes (optional)
• 3 tbsp apple cider vinegar
• 4 rosemary sprigs
• 4 thyme sprigs
• 1 bay leaf
• 12 oz baby potatoes (optional)

Directions:

Step 1

To start, season all sides of the beef chuck with a generous amount of salt. Set it aside and leave it for an hour. Next, make the spice mixture by combining 1 1/2 tsp of onion powder, 1 tsp of garlic powder, and 1 tsp of ground black pepper. Mix well and set aside. Now, prep the veggies. Peel and cut the onion into large chunks, slice the celery and carrots into thick long sticks, and smash six garlic cloves, then peel away the skins. Set them aside.

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Step 2

Back to the meat, pat it dry with a piece of paper towel, then rub in the spice mixture. Next, add 1 1/2 tbsp of cooking oil to your instant pot, select the saute setting, choose high heat, then sear the beef on all sides (about four minutes). After this, place the beef on a plate and set aside. If the pot looks too dry, add a bit more cooking oil, then saute all the veggies, until they start to sweat and brown in spots. Transfer the veggies to a plate as well once done.

Step 3

Add 3 cups of beef broth to the instant pot along with 1 tsp of bouillon mix and 3 tbsp apple cider vinegar. Mix well and scrape down the browned bits from the bottom of the pot. Next, turn the saute function off, place the beef back into the pot, and scatter the veggies over the beef. Add four rosemary sprigs, four thyme sprigs, and one bay leaf. Add the baby potatoes at this point also. Cook on high pressure for 60 minutes. When the cooking time is done, wait ten minutes, then release the remaining pressure by using the quick-release button.

Easy Instant Pot Roast Recipe