With moving, I have been so busy that I didn’t even dare attempt to try and learn a new appliance. However, with in the last month, life has settled a bit and I was ready to unbox that baby.
I have now tried a handful of recipes and this Instant Pot Classic Pot Roast was my first. It’s a classic pot roast that includes carrots and liquid that can be turned into gravy.
Usually when I make gravy, I use a slurry made from flour to thicken it. This recipe uses cornstarch as the thickener and I decided to roll with it. I liked it but my family all said they prefer to have the gravy made with flour. So I will be making this from now on with my usual flour slurry, but I included the cornstarch version in this recipe.
- 3–4 lb chuck roast
- 1 Tbsp olive oil
- 2 tsp kosher salt, divided
- 1 Tbsp minced garlic
- 1 large yellow onion, diced
- 4 whole carrots, cut into 3” sections
- 3 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 Tbsp parsley, dried
- 1 tsp thyme, dried
- 2 Tbsp corn starch
- 2 Tbsp water
- Coat the chuck roast with 1 tsp of salt on all sides.
- Turn the instant pot o the the saute function and add the oil.
- Sear the roast in the pot on each side. Turn off the saute setting and place the place the garlic, onions, and carrots on top.
- In a bowl whisk together the stock, Worcestershire sauce, remaining salt, pepper, thyme and parsley. Pour this over the meat and vegetables in the instant pot.
- Place the lid on the pot and seal. 90 minutes.
- After allow the pressure to release naturally for 15 minutes, then use the quick release on the lid to release any excess pressure.
- Remove the lid and remove the carrots to a serving dish and cover to keep hot. Remove the roast from the pot and tent with foil and allow to rest for 15 minutes.
- Meanwhile, turn the pot on saute and bring the liquid remaining in the pot to a boil.
- In a small bowl, combine the cornstarch and water until blended.
- Whisk in the mixture into the juices in the pot. Turn off saute and cooked to the desired consistency.
- Taste and add in additional salt and or pepper if needed.
Recipe adapted from The Kitchen Whisperer.