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Instant Pot garlic rosemary pot roast on a bed of mashed potatoes.
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Instant Pot Garlic Rosemary Pot Roast

Instant Pot garlic rosemary pot roast is a simple but delicious pot roast recipe that makes tender pot roast and gravy.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Pressure Release 20 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 456kcal
Author Kate at Eating in an Instant

Equipment

Ingredients

  • 3 pounds boneless beef chuck roast
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 ¼ cups reduced-sodium beef broth divided
  • 1 medium white or yellow onion sliced
  • 6 cloves garlic minced
  • 1 tablespoon dried rosemary
  • 2-4 tablespoons cornstarch depending on desired gravy thickness

Instructions

  • Press sauté.
  • Cut the chuck roast into 4 large chunks, and season with salt and pepper.
  • Once the Instant Pot reads "hot", drizzle in the olive oil.
  • Add the chunks of roast and give them a quick sear to brown the outside. Work in batches if necessary, and don't overcrowd the pot as it will steam the meat.
  • Remove the browned chunks of meat and pour in 1 cup of the beef broth.
  • Press cancel.
  • Scrape up any browned bits from the bottom of the pot.
  • Layer in the sliced onions, browned meat, and sprinkle garlic and rosemary on top.
  • Close and lock the lid. Press manual high pressure and adjust the cooking time to 60 minutes. Be sure that the pressure release valve is set to sealing. It should take about 15-20 minutes to reach pressure.
  • Once the cooking time has ended, let the pressure release naturally for 20 minutes, and then turn the pressure release valve to venting to release any remaining pressure.
  • Remove the meat from the pot and shred. Tent with aluminum foil to keep warm.
  • In a small dish, stir together the remaining broth with the cornstarch.
  • Press cancel and then press sauté.
  • Stir in the cornstarch mixture until well-combined.
  • Cook, stirring regularly, until the gravy has thickened.
  • Serve the gravy over the shredded meat.

Notes

  • Rosemary: If you'd like to use thyme or a mixture of herbs, you can use whatever herbs you like in place of the dried rosemary.
  • Nutrition values are estimates.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 6g | Protein: 45g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 665mg | Potassium: 900mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 5mg