Instant Pot Perfect Roast

Instant Pot Perfect Roast is the ideal comfort food for a cool fall day! It’s so tender and delicious!

Every other week when we’re not at my mom’s house I get to cook Sunday dinner. I always want something comforting and delicious. Since I have time on Sunday to make whatever I want, I like to go big.

This recipe was so good and really hit the spot! I hope you like it as much as we do!

Instant Pot Perfect Roast

Ingredients

• 2 teaspoons Lawry’s seasoning salt 
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 lb beef chuck roast 
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 teaspoons garlic cloves, finely minced
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 4 large carrots, peeled and chopped
• 2 tablespoons corn starch
• 2 tablespoons water

Instant Pot Perfect Roast

Directions

1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
2. Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.  When browned, removed the meat from the Instant Pot.
3. Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
4. To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce, if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily. Stir to combine. 
5. Add the meat back into the pot. Put the lid on and turn the valve to seal. Select Pressure Cook and set the cook time for 65 minutes on high pressure, I did mine at 75 minutes because it was frozen.
6. When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
7. Remove the roast to a plate, cover and let rest for 10 minutes. Add the carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
8. While the carrots cook, shred the beef and keep warm.
9. When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid. 
10. Remove carrots from Instant Pot and place on a platter with the beef.
11.  Whisk together corn starch and water and stir into gravy.
12. Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Did you try our Instant Pot Perfect Roast? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram! 

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