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Instant Pot Rocky Mountain Roast


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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 60-80 minutes
  • Total Time: 0 hours
  • Yield: 6 servings 1x

Description

Go from a frozen solid to a fork tender roast beef in a couple of hours with the help of your Instant Pot. Roast, potatoes, carrots and gravy is a classic meal that never goes out of style!


Ingredients

Scale
  • 2 cups beef broth
  • 2 Tbsp red wine vinegar
  • 1 bay leaf
  • 2 1/2 pound chuck roast, fresh or frozen
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1/4 cup ketchup
  • 2 Tbsp Worcestershire sauce
  • 4 carrots, peeled and cut into large chunks
  • 1 pound yellow and or red potatoes, quartered
  • 23 Tbsp cornstarch

Instructions

Instant Pot Instructions:

  1. Add broth, vinegar and bay leaf into Instant Pot. Add in the chuck roast. 
  2. In a bowl whisk together the salt, pepper, thyme, garlic powder, onion powder, parsley, ketchup and Worcestershire. Spoon the mixture over the top of the roast. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 80 minutes for frozen roast or 60 minutes for fresh roast. When time is up let pot sit for a full natural pressure release. Remove the lid. 
  4. Move the roast to a cutting board and set aside. 
  5. Add the carrots and potatoes into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. 
  6. Stir cornstarch together with 3 Tbsp water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the gravy. 
  7. Slice the roast and serve with the potatoes, carrots and gravy. (I stirred the cut up roast into the pot with everything else). Salt and pepper to taste. 

Slow Cooker Instructions:

  1. Add broth, vinegar and bay leaf into slow cooker. Add in the chuck roast. 
  2. In a bowl whisk together the salt, pepper, thyme, garlic powder, onion powder, parsley, ketchup and Worcestershire. Spoon the mixture over the top of the roast. 
  3. Cover slow cooker and cook on low for 4 hours. Add in the carrots and potatoes and cook on low for 4-5 more hours, or until roast and vegetables are tender. 
  4. Stir cornstarch together with 3 Tbsp water until smooth. Stir the slurry into the pot to thicken the gravy. Cook on high for 10 minutes without the lid to thicken. 
  5. Slice the roast and serve with the potatoes, carrots and gravy. Salt and pepper to taste. 

Notes

If your roast is larger than 2 ½ pounds or is very thick you will want to increase cooking time by 10-20 minutes. It’s hard to overcook a chuck roast so don’t be nervous about increasing the cooking time. 

  • Category: Beef
  • Method: Instant Pot or Slow Cooker