This tender and juicy Instant Pot pot roast is so easy to make, and so flavorful! It’s a time-saving way to make a delicious roast!
If you’re looking for a delicious and hearty comfort-food meal, look no further! This Instant Pot pot roast has all of the savory flavor of a slow-cooked roast, but with a much shorter cook time. The meat comes out so tender and delicious, and the vegetables are perfectly cooked and not mushy at all! Using the Instant Pot is the perfect way to speed up the process of cooking the roast, without sacrificing any of the flavor or texture.
I have to confess that before I made this recipe, I had never used the meat/stew setting on the Instant Pot. I’m not sure exactly what makes it different than the manual high pressure setting, but it definitely turned out a tasty roast! I use my Instant Pot several times a week, but I’m definitely still learning about all of the different things it can do. One thing I’ve never liked about crock pot roasts is that the vegetables always seem to turn out mushy and overcooked, and they generally just tasted burnt to me. By using the Instant Pot, you can cook the roast, then throw in the vegetables for a few minutes after the roast is already cooked, and voila! Everything has the right texture and is cooked just right!
Technically, it’s not a requirement to make a gravy to go on top of your roast, but I definitely think it’s worth a few minutes of effort. It’s easy to make and adds even more flavor to the meat and vegetables. I like to serve it all on a big platter, covered with the gravy, and let everyone serve themselves the parts they like. I discovered this recipe a few months ago and have made it several times since then, and it is quickly becoming a family favorite for Sunday dinner!
Instant Pot Pot RoastPrint Recipe
- 2-3 pounds top round roast cut into 2-3 inch pieces
- salt and pepper
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 cups beef broth
- 1 1/2 pounds fingerling or petite potatoes
- 2 cups baby carrots
- 2 tablespoons corn starch
- 1/4 cup water
- Sprinkle the roast pieces liberally with salt and pepper on all sides. Heat the olive oil in the instant pot insert on saute mode. Add the pieces of roast to the pot and cook for 3-4 minutes per side, until browned (you may need to do this in two batches). Remove the roast to a plate and add the onion to the pot. Cook, stirring frequently, until softened. Add the garlic to the pot and cook 2-3 minutes, until frgrant. Add the balsamic vinegar and Worcestershire sauce to the pot and scrape up the browned bits from the bottom of the pot. Return the roast to the pot and pour the beef broth over the top. Add the lid to the pot and turn the knob to seal. Cook for 45 minutes on the meat/stew setting, then let the pressure naturally release for 20 minutes. Quick release the remaining pressure.
- Add the potatoes and carrots to the pot, cover, and turn the knob to seal. Cook for 8 minutes on high pressure, then let the pressure naturally release for 10 minutes. Quick release the remaining pressure. Move the roast and vegetables to a serving platter, shred the roast (if desired) and cover with foil. Pour the broth from the pot through a strainer into a skillet and heat over medium heat. In a small bowl, whisk together the corn starch and water, and pour the corn starch slurry into the broth. Bring the gravy to a simmer and simmer until thickened. Pour the gravy over the roast and vegetables.