Instant Pot, Slow Cooker, Oven Beef Pot Roast, Carrots, and Potatoes

Almost every Sunday when I was young, my mom would have a beef pot roast cooking while we went to church. I remember walking in the door after church and smelling the delicious beef, carrots, and potatoes cooking. I used to think it was the homiest and most comforting smell and I still do! I love this recipe and I not only included the Instant Pot method but also slow cooker and oven versions in the notes section for whichever you would like to use. I like to add the carrots and potatoes at the end of cooking so that they don’t turn into mush. I also like this without the baby potatoes and I make mashed potatoes or mashed cauliflower to serve with the beef pot roast and carrots. My kids beg me for this about twice a month no matter the weather outside because it really is delicious and the ultimate comfort food.

INGREDIENTS TO MAKE INSTANT POT, SLOW COOKER , OR OVEN BEEF ROAST, CARROTS, AND POTATOES

• Beef chuck roast, fat trimmed and cut into large chunks
• Vegetable or canola oil
• Onion powder
• Garlic powder
• Salt
• Ground black pepper
• Paprika or smoked paprika
• Beef stock, (2 cups stockfor 3 lbs. beef roast or 4 cups stock for 6 lbs. beef roast)
• Worcestershire sauce
• Fresh rosemary
• Fresh thyme
• Whole garlic cloves
• Yellow, white or red onion
• Carrots
• Baby Yukon or red potatoes
• Water
• Corn starch

OPTIONAL SUBSITUTE FOR BEEF STOCK:

• Better Than Bouillon: A few years ago a friend introduced me to this beef base that you just mix in hot water to replace stock. It’s really good and I like to keep some in my refrigerator for when I’m out of beef stock.

HOW TO MAKE INSTANT POT, SLOW COOKER, OR OVEN BEEF ROAST, CARROTS, AND POTATOES:

• Trim the beef roast of the fat and cut into large chunks, about 4-8 chunks depending on how many pounds of meat.
• In a small bowl, stir together onion powder, garlic powder, salt, black pepper, and paprika.

• Rub the spice mixture on the beef chunks; set aside.
• Heat the the Instant Pot by pressing SAUTE. 
• Drizzle oil into Instant Pot, wait one minute, then using tongs place enough of the chunks to touch the bottom of the pot.
• Do not move for 3-4 minutes until well seared and browned.
• Use the tongs to turn the beef onto another side for 3-4 minutes, repeating until all sides are browned.
• Remove from the pot and place on a half baking sheet and repeat with the other chunks of beef roast until they are all browned.
• Switch the Instant Pot to PRESSURE COOK on High Pressure for 50 minutes for a 3-pound and 70 minutes for a 6-pound beef roast.
• Place all of the beef back in the Instant Pot along with the onions, fresh rosemary, fresh thyme sprigs, and garlic cloves.
• Pour the Beef Stock and Worcestershire sauce over the beef roast.
• Place the lid on the pot and turn to the lock position.
• Make sure the vent is set to the sealed position.
• When cooking time is up, turn the vent to the release position, wait for the float valve to drop down, and open the lid.

• Add the carrot chunks and whole baby potatoes.
• Seal the lid again and press PRESSURE COOK on High Pressure for 15 minutes.
• When cooking time is up, do a natural release for 15 minutes.
• Then turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.

• Transfer the beef roast, carrots, onions, and potatoes to a serving platter and shred the roast with two forks into chunks.
• Ladle some of the warm beef stock over the shredded beef.
• Cover loosely with aluminum foil while making the gravy.

Make the gravy: 

• Using a small mesh strainer over a 2 or 4 cup liquid measuring cup, ladle 2 cups of warm beef stock. In a small cup or bowl, whisk together the 2 Tbsp cornstarch and ¼ cup water.
• Discard the rest of the stock in the Instant Pot and set to the SOUP setting.
• Whisk together the cornstarch-water mixture and the strained 2 cups beef stock.
• Continue whisking until the gravy thickens.
• Add salt, black pepper, and garlic powder, to taste.
• Serve the beef gravy with the beef roast, carrots, and potatoes.
• (The gravy can also be made on the stove top in a small sauce pan over medium heat).

SLOW COOKER METHOD:

• Rub the trimmed beef chunks with the spice dry rub.
• In a large skillet over medium-high heat on the stove, brown the chunks of meat on all sides for 3-4 minutes each side.
• Place browned beef, onions, garlic, rosemary, thyme in the slow cooker.
• Pour the beef stock and Worcestershire sauce over the beef.
• Cover with the lid and cook on HIGH for 4 hours or on LOW for 6-7 hours.
• Add the carrots and potatoes.
• Continue to cook on LOW for 1 more hour or on HIGH for 1 more hour.
• Transfer the beef and vegetables to a serving platter and follow the instructions above to make the gravy on the stove top. 

OVEN METHOD

• Preheat the oven to 325°F and arrange the rack in the middle of the oven.
• Rub the trimmed beef chunks with the spice dry rub.
• In a 6-quart or larger Dutch oven over medium-high heat on the stove, heat 2 Tbsps olive oil until shimmering.
• Sear the chunks of meat on all sides for 3-4 minutes each side.
• Place browned beef, onions, garlic, rosemary, thyme in the Dutch oven.
• Pour the beef stock and Worcestershire sauce over the beef.
• Bring to a simmer, then cover with the lid and place in the oven.
• Braise for 2 hours.
• The meat should be tender but not falling apart yet.
• Uncover and arrange the carrots and potatoes into the braising liquid around the roast.
• Cover again, return to oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
• Remove from oven and transfer beef and vegetables to a serving platter.
• Shred the beef with two forks; set aside.
• Cover loosely with foil to keep warm.
• Throw away the stems from the rosemary and thyme.
• Make the gravy according to the directions above.