Classic Pot Roast

A classic Instant Pot pot roast with beef chuck, root vegetables and baby potatoes, finished with a cornstarch gravy.

⏱️ Prep: 25 min

Ingredients

2.5 lb	1.1 kg	boneless beef chuck roast, trimmed and cut in 4 pieces
1.5 tsp	7.5 ml	salt
0.5 tsp	2.5 ml	pepper
2 tbsp	30 ml	butter
2 cups	480 ml	chopped onions
1 cup	240 ml	Progresso™ beef flavored broth (from 32-oz carton)
8		medium carrots, peeled and cut into fourths
3		celery stalks, cut into 1-inch pieces
3		cloves garlic, finely chopped
1 tbsp	15 ml	chopped fresh thyme leaves
8		baby red potatoes, cut in half
3 tbsp	45 ml	cornstarch
3 tbsp	45 ml	water

Prep: 25 MIN. Total: 1 HR 35 MIN. Servings: 8.

Rub beef with salt and pepper. Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Expert Tips

If desired, cut beef into bite-size pieces, discarding fat and cartilage if necessary. Return beef to mixture in insert and serve.
Leftover beef makes a great sandwich, especially with a creamy horseradish spread.
Be sure to stir in cornstarch mixture very gently, since the vegetables will be very tender.