Instant Pot Pot Roast

INGREDIENTS ⭐️⭐️⭐️⭐️⭐️

– 2 ½ to 3- pound boneless chuck roast cut in half – 6 cloves garlic divided – 2 long sprigs fresh rosemary cut into thirds (or 3 shorter sprigs cut in half) – 1 tablespoon chopped fresh rosemary – 1 teaspoon kosher salt plus a few pinches – ½ teaspoon ground black pepper – 1/2 cup water – 1 pound baby red potatoes scrubbed and left whole – 1 (8-ounce) can tomato sauce* – 3 tablespoons Worcestershire sauce – 2 1/2 cups baby carrots** see note – 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry

1

Dry and cut slits in the roast. Stuff garlic and rosemary into the slits. Season with salt and pepper. Add the water and beef to the bottom of the pot.

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PREP!

2

Place the potatoes, garlic, rosemary, and salt on top of the beef.

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ADD!

3

Add the tomato sauce and Worcestershire. Cook on HIGH pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

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COOK!

4

Add the carrots. Cook on HIGH for 5 minutes more, then let the pressure release naturally for 10 minutes. Quick release any remaining pressure. Remove the meat, vegetables, and any large pieces of fat from the pot.

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CARROTS!

5

With the Instant Pot off, whisk the corn starch slurry into the cooking juices. Turn the Instant Pot to its sauté function and stir. Add beef and vegetables back in.

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SLURRY!

Easy Instant Pot pot roast and potatoes, carrots and gravy that cooks right in pressure cooker! Comforting, budget-friendly and feeds a crowd!