a spicy mango sauce simmering with chicken. This flavorful sauce goes well with fried chicken or beef. Additionally, grilled foods go nicely with it.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
Ingredients
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder (Optional)
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon paprika (Optional)
- 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
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
- Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
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- Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
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- Add potatoes, carrots, and onion to the pot.
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- Pour in broth and Worcestershire sauce.
- Dotdash Meredith Food Studios
- Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer’s instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast, potatoes, carrots, and onions to a platter for serving.
- If you use baby carrots, set your pressure cooking time to 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add the baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
Nutrition Facts
| Calories | 233 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 536 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe and it reminded me of my mothers. thanks
Need a bit more seasoning – maybe cooked it too long
I made it without the vegetables as they always turn to mush when I leave them in that long-I don’t understand how others do it. Like another suggested, I only used 2 cups broth which I heated before adding. I used a 3.5 lb chuck roast and just seared on top and bottom for 3 min each and then only pressured cooked for 40 minutes. I found the spices just right. Came out tender and tasty. The recipe was a great starting point for me, so much thanks to N8TE.
Omg omg omg. So good only way I am making pot roast from now on. Dear God so good.
Maybe the best Instant Pot pot roast I’ve ever made! It was perfection! I only used a 1.5 lb. piece of beef but kept everything else in the recipe exactly as it was written…. this left me with enough jous to freeze for future beef recipes where I might need that extra bit of juice!
Spices were spot on! Love this recipe.
If not for the carrots, this would be a 5-star for me. The meat was so juicy and tender and full of flavor.
Made a satisfying meal. I only used 2 cups of broth and one tablespoon of Worcestershire sauce. I put the vegetables in for the last 20 minutes of cooking.
Wow! This was my first real recipe in the Instant Pot Ultra, and it made the best roast I’ve ever cooked! Ironically, it was not chuck roast, it was some kind of beef roast that said “best if slow cooked.” But I used it in this recipe and it is so tender and juicy! I only used 2 cups of beef broth, as others recommended, and it was plenty! I cooked the roast on high for 40 minutes, did a quick steam release, then added a mesh basket with the red potatoes and carrots. Put it back on for 20 more minutes, and voila! Best meal I’ve made all year!
This was delicious. And the veggies were not mushy. I used baby purple potatoes and beef bone broth. I didn’t have marjoram for the rub so I used truffle zest. I added smoked paprika for extra smokiness. I also used Skordo’s Smoked Bourbon Barrel flaky sea salt and Garlic Pepper. Came out very tasty.
Family loved it. I followed the recipe exactly as written. It turned out great. I don’t know what other cooks did that made them dislike the recipe. When it was finished cooking I made a cornstarch slurry with the liquid for gravy and served it alongside the roast and veggies. Soaked up the gravy with rye bread and butter. Very satisfying.
I hadn’t made pot roast in the instant pot, so I was looking for cooking time guidelines. The times given here were great for my 3# chuck roast. Thanks!
I loved being able to make a pot roast so quickly!! I used regular red potatoes cut in quarters, baby carrots left whole, and 1 tablespoon Worcestershire Sauce and 1 tablespoon A-1 Steak Sauce. Delicious flavor!!
I had a 2 pound roast that cooked in 20 minutes with a half cup of water in the instant pot. Miscellaneous veggies that I needed to use up – radishes, baby carrots and onions went in the bottom. Totally yummy! This may need to be my preferred method when cooking the beef roast!! Thanks for sharing!
Delicious! I didn’t have the marjoram, but it still was fantastic. I loved the spice mix for the meat, so good! I also made sure to take the meat out of the pot after browning all the sides, add the broth and scrape up all the bits while still on saute, so as to avoid the dreaded burn notice. I had baby carrots so I had to add them in the last 10 minutes, and that was perfect. Thanks for a great recipe!
Cooking time too long and way too much liquid. Roast came out way too done.
Followed the recipe and turned out amazing. I cooked a 5lb top round beef roast for 80min
I had a 3lb roast and not enough time to cook it traditionally in a slow cooker. I found this recipe. I did sear in a fry pan for more room to flip it then transferred to insta pot. I used a little too much salt and pepper so my veggies were salty, but the meat came out very tender. Next time i will cut slots in the roast and pack seasoning inside, but for leftover stuff I had to cook with it came out pretty good.
The meat was a bit dry, and I think that 4 cups of broth was too much, as my vent was sputtering, sending splashes of broth all over my IP. Other than that, it was very tasty, next time I will add a splash of red wine or a couple TBLS of tomato sauce or catsup.
I made no changes, and it was soooo tender and delicious!! I’ll def make this again!! thank you!
Rather than add the onions right with the carrots and potatoes I sautéed them first with mushrooms and minced garlic. Then I deglazed the pain with half the Worcestershire before I browned up the roast. I also prefer to use extra virgin olive oil. I used McCormick’s All purpose Garlic and Onion + black pepper and sea salt seasoning.