A hearty and flavorful Instant Pot pot roast that’s tender, juicy, and perfect for a comforting dinner.

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Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Sear the chuck roast on all sides until browned, then remove and set aside.
Add chopped onions and garlic to the pot and sauté for 2–3 minutes.
Stir in tomato paste, Worcestershire sauce, beef broth, salt, pepper, thyme, and rosemary.
Return the roast to the pot, lock the lid, and set to ‘Pressure Cook’ on high for 60 minutes.
After the cook time, allow a natural pressure release for 10–15 minutes, then quick release any remaining pressure.
Add carrots and potatoes to the pot, reseal the lid, and cook on high pressure for 10 minutes.
Once finished, do a quick release and remove the lid carefully.
If desired, mix cornstarch and water to create a slurry, then stir into the pot to thicken the sauce using the ‘Sauté’ mode.
Serve hot with vegetables and gravy.

For extra flavor, marinate the roast in the broth and seasonings for an hour before cooking.
Use Yukon Gold potatoes for a creamier texture.
Leftovers make great sandwiches or shredded beef tacos.