Instant Pot Flavorful Pot Roast

2 1/2 – 3 Pound Chuck or Rump Roast
1 Tbsp Flavor God Garlic Lovers or Garlic Powder
6-8 Garlic Cloves Diced
1 Onion Julienned
4-5 Carrots Chopped
3 Large Yellow or Golden Potatoes Chopped Large
4 Celery Stalks Chopped
1 Tbsp Dehydrated Onions or Onion Powder
1 Tbsp Thyme
1/2 Tsp Black Pepper
1 Tbsp Parsley
1 tsp Salt
2 Bay Leaves
2 Tbsp Worcestershire Sauce
2 Cups Beef Broth
2-3 Tbsp Cornstarch
1/2 Cup Cream
2-3 Tbsp Olive Oil


Salt, Pepper, Garlic Lovers or garlic powder one side of your Roast
Hit Saute on your Instant Pot and add 2 Tbsp Olive Oil to a HOT pot
Place the roast seasoned side down into the instant pot and season the other side the same
Let the roast brown for 4 minutes then use large tongs and a spatula to flip to the other side and brown for another 4 minutes, then move to a plate
Add 1/4 Cup Beef Broth and use a flat spatula to scrape the bottom of the instant pot clean
Add ~1 Tbsp olive oil and add chopped potatoes, carrots, celery, and diced garlic
Add salt, pepper, thyme, parsley, dehydrated or powder onions, and bay leaves
Add 2 Cups of beef broth mixed with 2 Tbsp of worcestershire sauce
Set the Roast on top of the vegetables
Put on the instant pot lid, seal the pressure release valve, and pressure cook for 40 minutes, natural pressure release for 15 minutes
Mix the cream and cornstarch, add the third Tbsp of cornstarch for a thicker gravy
After 15 minutes of natural pressure release, kick the pressure valve over to release the pressure and remove the lid when the pin drops
Plate the Roast and the vegetables
Cancel the pressure cook and hit Saute
Stir in the Cream and cornstarch mixture and boil until thickens
Dip a finger tip in the gravy to taste
Add ~1/4 salt and pepper, taste as you go to get the gravy just right
Turn off saute
Top off your plate of pot roast and veggies with plenty of gravy.

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