Pot Roast for A Crowd
By :Healthy Instant Pot Cookbook by Dana Angelo White
Print Recipe
It doesn’t get more comforting than this one-pot classic! Fork-tender beef and perfectly cooked vegetables make a delicious meal, without a high-fat gravy or lots of wine.
Votes: 12
Rating: 4.67
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Diet Paleo
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Chuck Roast, Potatoes
Prep Time 10 minutes
Cook Time 80 minutes
Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 2 lbs boneless chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 tsp ground thyme
  • 1-1/2 cup beef broth
  • 1 tbsp tomato paste
  • 3 medium carrots peeled and cut into large chunks
  • 3/4 lb baby potatoes
  • 1 bay leaf
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Diet Paleo
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Chuck Roast, Potatoes
Prep Time 10 minutes
Cook Time 80 minutes
Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 2 lbs boneless chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 tsp ground thyme
  • 1-1/2 cup beef broth
  • 1 tbsp tomato paste
  • 3 medium carrots peeled and cut into large chunks
  • 3/4 lb baby potatoes
  • 1 bay leaf
Votes: 12
Rating: 4.67
Rate this recipe!
Instructions
  1. Select Sauté and add the olive oil to the inner pot. Season the roast with the kosher salt and pepper.
  2. Transfer the roast to the pot and sauté until lightly browned, about 2–3 minutes per side, using tongs to turn the roast periodically. Transfer to a plate and set aside.
  3. Add the onion, garlic, and thyme to the pot, and sauté for an additional 3 minutes. Add the beef broth and tomato paste. Using a wooden spoon, mix the ingredients well and scrape any browned bits from the bottom of the pot.
  4. Transfer the roast back to the pot. Add the carrots, potatoes, and bay leaf.
  5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 50 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
  6. Open the lid, discard the bay leaf, and transfer the roast and vegetables to a large serving platter. Serve warm.
12 replies
  1. Abowden
    Abowden says:

    This recipe turned out perfect. The roast was tender and looked just like the picture! I was a little nervous about using the thyme but it added great flavor!

  2. Nimrodmar10
    Nimrodmar10 says:

    Turned out great. Just make sure you have all your ingredients ready before you start, it goes quick once you start

  3. Jennifer J Harrison
    Jennifer J Harrison says:

    Made with 1.25 lb cut up unpeeled red potatoes, 2 cups baby carrots, 1 cup small dice Vidalia onion, 14.5 oz Muir Glen diced fire-roasted tomatoes, and 1 cup cider. No garlic or bay leaf. Rave reviews! Definite keeper!

  4. Stewr001
    Stewr001 says:

    Easy and fast! Some additions to this wonderful recipe- I used vegetable stock and a packet of dry onion soup mix to that stock for extra flavor. With or without ~ it was easy and so good! Family loved it!

  5. Genericmom39
    Genericmom39 says:

    This was my first IP meal and it was scrumptious. The roast (3lb chuck) came out moist and tender. The potatoes and carrots were also delicious. My first meal was a sucess!

  6. amococinar
    amococinar says:

    I made this and it turned out delicious. I omitted the carrots, potatos and bay leaf. Also I did not wait the 20 minutes to release the pressure naturally, I only waited about 5 because my husband was starving. I wonder if waiting the whole 20 minutes makes the beef more tender. Anyway, I was pleased with my roast. 🙂

  7. Sklokow23
    Sklokow23 says:

    Very easy receipe to follow. I also added 1 onion soup packet for flavor and also tablespoon of worschshire sauce.

  8. Debbie H
    Debbie H says:

    good basic recipe but I have a …picky family- they didn’t like the veggies the first time I followed the recipe (to mushy, they prefer firm potatoes and carrots)
    My changes…
    own blend of spices,(grind my own blend of peppers, dried garlic onion and other spices)
    added sliced celery(3 stalks) to onions, and cooked 2 whole carrots for flavor(removed later, pureed and added back to liquid for flavor)
    i added a can of french onion soup to beef broth….
    cooked the meat(over 3lbs) for 75 mins Qiick released removed and let stand…..
    cut potatoes and added baby carrots to a bowl with some of the liquid from pot to thoroughly coat veggies….
    sliced meat, added meat back to pot a gave a good stir and put veggies in on top of meat…. pressure cook for 5 mins and released pressure immediately when time was up..I’ve also added other veggies (frozen or fresh green beans, asparagus, or brussel sprouts with the carrots and potatoes depending on mood)
    finishing…… scoop out veggies place in one dish, meat in another, reduce liquids in pot on sautee or make gravy OR just let everyone have at it stick a large ladle by the pot and yell dinner is ready
    Make the recipe your own depending on your taste, like mushrooms, toss some in, for a little richness a little less beef broth and poor in some of your favorite red wine have fun with a great basic recipe.

  9. Renee Queen
    Renee Queen says:

    This turned out really great , with a few little tweeks of my own but the flavor of the meat & tenderness was awesome ! i used fresh garlic an fresh rosemary along with some old bay 🙂 Thanks for the recipe 🙂

  10. Lisag76
    Lisag76 says:

    Made it with a picahna sirloin roast that is not as fatty as a chuck. Did not like the taste of the bay leaf and didnt put garlic. Came out ok

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