I LOVE pot roast. It’s truly one of my favorite meat dishes. This particular recipe, created by Nancylynn Sicilia from Confessions of a Fit Foodie, combines classic pot roast flavor with the quick and easy preparation of the Instant Pot (my husband and cook’s favorite kitchen tool!), and it is one of the 1,000 recipes found in the Healthy Meal Planning Bundle on sale now.
Trim all the fat from the chuck roast steak, then sprinkle salt on each side. Set Instant Pot to sauté and and wait until the screen reads “hot.” Add 2 tsp of the olive oil and sear meat on both sides. Remove roast from pot.
Add remaining 2 tsp olive oil to the IP and add onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce, if using, and stir well. Get all those brown bits up from the bottom of the pot to flavor your meat and veggies and make a killer gravy!
Add the roast back to IP, along with potatoes. Place carrots in a steamer basket on top of meat and potatoes. Lock lid and set for 60 minutes.
After cook time, do a natural release. It took my pot about 15 minutes to release all the pressure. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you should be good.
Remove roast and veggies after cook time. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing it with 1 T of your thickener. Add this slurry back to the IP and place pot on sauté. Simmer until the gravy thickens to your liking, stirring frequently.