When it comes to comforting meals, few dishes compare to a classic pot roast served with fluffy mashed potatoes and rich gravy. My journey with this Instant Pot Pot Roast has been nothing short of magical; it combines deep flavors and tender meat all in a fraction of the time it traditionally takes. Perfect for a cozy weeknight dinner or a Sunday feast, this recipe blends savory beef, aromatic herbs, and hearty vegetables into a mouthwatering meal everyone will adore.
Why you’ll love this dish
Making pot roast in the Instant Pot revolutionizes this beloved classic. Gone are the hours of slow cooking; instead, you’ll have tender, flavorful beef ready in about 70 minutes. This recipe is not only a time-saver but also budget-friendly, using an economical cut of meat that shines when cooked under pressure. Whether you’re anticipating a chilly evening or gathering family during the holidays, this dish provides a warm, inviting aroma and satisfies the heart and soul.
"This pot roast made my rainy Sunday feel like a special occasion! It’s hearty and so full of flavor. The gravy was a game-changer!" — Sarah, satisfied home chef
How this recipe comes together
Creating Instant Pot Pot Roast with Mashed Potatoes and Gravy begins with a simple process of searing beef to lock in flavor, followed by an easy pressure cooking method. As the roast cooks, you’ll prepare creamy mashed potatoes, ensuring everything is ready around the same time. Finally, a quick gravy made from the drippings ties the meal together. With a little prep and timing, you’ll serve a comforting dinner that’s sure to impress.
Gather these items
For this recipe, you’ll need:
- 3 lbs chuck roast
- 2 tbsp olive oil
- 1 large onion (quartered)
- 4 garlic cloves (minced)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 4 large carrots (cut into chunks)
- 4 celery stalks (cut into chunks)
- Salt and black pepper (to taste)
- 4 large potatoes (peeled and quartered)
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 2 tbsp water (to make a slurry)
- Drippings from the pot roast
Feel free to swap out the vegetables based on seasonal availability or personal preference!
