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Instant Pot Herb-Infused Pot Roast

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
125 min
SERVINGS
12 servings
Dinner
Instant Pot Herb-Infused Pot Roast
Ingredients
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1 (3 pound) beef chuck roast, or more to taste
  • 1 tablespoon vegetable oil
  • 1 pound baby red potatoes
  • 4 large carrots, chopped into large chunks
  • 1 large yellow onion, sliced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
Instructions
1
Begin by activating your pressure cooker, choosing the Sauté mode to get it warmed up. Prepare a small bowl by mixing together salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika.
2
Rub the resulting blend all over the roast to ensure it's evenly coated on every side.
3
Next, pour some oil into the preheated pot. Wait for 30 seconds before carefully placing the roast inside; allow it to develop a nice sear on all sides, about 3-4 minutes per side. Flip the meat and repeat this process until it's nicely browned on all sides, taking around 15 minutes in total.
4
Add the potatoes, carrots, and onion to the pot. Pour in some broth and Worcestershire sauce.
5
Now, close the lid of your pressure cooker, making sure it's securely locked. Set the vent to sealing and choose high pressure according to your manufacturer's instructions.
6
Set a timer for 60 minutes if you're using a 3-pound roast, or 80 minutes if you're using a 5-pound one. Allow the pressure to build for about 10-15 minutes.
7
Release the pressure using the natural-release method, following your manufacturer's instructions for 10 minutes.
8
Then, carefully release any remaining pressure using the quick-release method, about 5 minutes.
9
Once you've released all the pressure, unlock and carefully remove the lid of your pressure cooker.