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Delicious pot roast with tender potatoes and carrots.
With an Instant Pot and simple ingredients like carrots and potatoes, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.
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Ingredients

  • 4 tablespoons olive oil, divided
  • 3 pounds beef chuck roast
  • 2 cups beef broth
  • 1 pound baby potatoes
  • 1 ½ cups baby carrots
  • 1 medium onion, quartered
  • 1 packet dry onion soup mix
  • ¼ cup water
  • 2 ½ tablespoons cornstarch
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon freshly ground black pepper

Directions

  • Step 1:
    Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.
  • Step 2:
    Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated. Pour mixture into the pressure cooker and spread out evenly.
  • Step 3:
    Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build.
  • Step 4:
    Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast and vegetables to a serving platter.
  • Step 5:
    Select the Sauté function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper.
  • Step 6:
    Slice roast and serve with vegetables and gravy.

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