Prep Time::20 mins
Cook Time:: 1 hr 30 mins
Additional Time::15 mins
Total Time:: 2 hrs 5 mins
Servings::12
Ingredients
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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
Directions
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.
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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.
Recipe Tip
If you use baby carrots, set the timer for 10 minutes less than the recipe calls for, and leave the carrots out of the pot. Once the pressure cooking is finished, add the baby carrots to the pot and set the timer for 10 more minutes.