Best Ever Instant Pot Roast

Seeing as the thing I primarily cook in is called an Instant Pot (duh), I figured it was about time I honored its name and cooked one of the greatest things it can possibly transform: A POT ROAST! (Besides, I cannot tell you how many of my readers requested this recipe). Now I’ve gotta tell you folks, this isn’t just any pot roast. This is the KING (or QUEEN) of pot roasts! Seriously. Cast any all-day simmering fashions aside. Everything about this is perfection from the tender and rich meat to the abundance of vegetables to the most incredible, deep and rich burgundy gravy of a sauce that’s going to have you sopping up every last ounce. A massive feast of a meal made all at once in one pot! Oh, and IT’S SUPER EASY TO MAKE! But hey, don’t take my word for it – let the photos and video speak for themselves! Here’s How I Made It!: 

Why Use an Instant Pot?

Have you joined the instant pot craze??

I put it off, like I usually do with new kitchen gadgets, because I was afraid it was a funky trend that would fizzle out but after friends raving non stop about theirs, I broke down and got myself one.

I’m obsessed! Where has this thing been all of my life?

And just to clear things up, I say “Instant Pot” because that’s the brand that I own and is most familiar with everyone, but these recipes are not sponsored by the brand in any way and any pressure cooker will do just fine! I don’t care what brand it is, just get your hands on one pronto. It’s seriously takes one pot cooking to a whole new level of awesome.

Ingredients 3 lbs. Beef chuck roast 1 tbsp. Olive oil Salt and pepper to taste 1 Onion chopped 6 Carrots peeled and chopped into 1 in. pieces 1 tbsp Tomato paste 4 Cloves minced garlic 1 ½ C. Beef broth 1 tbsp. Worcestershire sauce 4 Sprigs of fresh thyme 1 ⅕ lbs. Whole baby potatoes 2 tbsp. Cornstarch

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