Pioneer Woman Instant Pot Pot Roast Recipe

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using homemade broth can enhance flavor without additives.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for browning.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent and may be more readily available.

Season the beef chuck roast with salt and black pepper.

Set the Instant Pot to 'Sauté' mode and heat olive oil until shimmering.

Brown the roast on all sides, about 4-5 minutes per side.

Remove the roast and set aside; add chopped onion and garlic to the pot.

Sauté until the onion is translucent, about 3-4 minutes.

Add soy sauce, tomato paste, and beef broth; stir to combine.

Return the roast to the pot and add bay leaves, thyme, carrots, and potatoes.

Seal the Instant Pot lid and set to 'Manual' or 'Pressure Cook' for 60 minutes.

Allow natural pressure release for 15 minutes, then quick release any remaining pressure.

Remove the roast and vegetables; cover to keep warm.

Mix cornstarch with water to create a slurry; set Instant Pot to 'Sauté' mode.

Stir in the slurry and cook until the sauce thickens, about 2-3 minutes.

Slice the roast and serve with the vegetables and gravy.

Cooking Techniques

Spice Level: