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+ servings
pot roast

Savory Instant Pot Beef Pot Roast

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Prep Time 10 mins
Cook Time 40 mins
Course dinner, Main Course
Cuisine American
Servings 6


  • knife
  • cutting board
  • spatula
  • Instant Pot


  • 2.5 lbs boneless beef chuck roast
  • 4 each garlic cloves
  • 1/4 cup red onion (diced)
  • 2 cups baby carrots
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp rosemary (fresh, finely chopped)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil


  • Place the Instant Pot on the saute setting on high heat
  • Season the beef with salt and pepper and add oil to the Instant Pot
  • Add the beef and cook on all sides until evenly browned (about 3 to 4 minutes). Repeat until all sides are browned
  • Next, add the onions, garlic, and thyme. Stir it all around for 2 minutes
  • Pour in the broth and Worcestershire sauce and scrape any of the browned bits from the bottom of the pot
  • Turn off the saute setting and select the manual setting to adjust the pressure to high and set the time for 30 minutes. Make sure the valve is in the sealed position
  • After it has finished cooking, follow the manufacturer's directions for quick-release of the pressure
  • Remove the beef from the Instant Pot. Set the instant pot to the soup setting and add the baby carrots.
  • Mix together the water and corn starch until it makes a slurry. Once the broth is boiling, stir in the corn starch mixture until the sauce thickens
  • Slice the roast into 1/2 inch slices. Serve with gravy and add salt and pepper to taste, garnish with fresh thyme if desired