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Instant Pot Beef Roast
Ingredients
- 5 pound beef chuck roast
- 1 Tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 pound yukon gold potatoes
- 4 large carrots, peeled and cut
- 3 stalks celery, cut into large pieces
- 1 large onion, chopped
- 4 cups unsalted beef broth
- 2 Tablespoons Worcestershire sauce
- 1 cup water
- 1/2 cup corn starch
Instructions
- Cut roast into 3 or 4 large chucks
- Add oil to a large skillet
- Combine spices in a small bowl and rub mixture on all sides of the roast
- Sear the meat in the skillet for about 3-4 minutes each side
- Add beef, potatoes, onions, celery and carrots to instant pot
- Pour broth and Worcestershire sauce on top
- Place the lid on the instant pot, and lock in the sealed position
- Pressure cook on high for 80 minutes
- Allow a natural release for 10 minutes
- After 10 minutes, vent the steam
- Transfer the roast and vegetables to a large platter
- Strain the bits from the broth and add to a large saucepan and boil
- Mix cornstarch and water until smooth
- Slowly add the cornstarch mixture to the broth, stirring until thickened into gravy
