How long do you cook a 3 pound roast in an Instant Pot?

For a 3 pound chuck roast, this recipe suggests 45 minutes. That is enough time to shred the meat with a fork.

Why is my instant pot pot roast tough?

If after cooking the pot roast, it is still tough, all you need to do is to cook it longer in order to break down the connective tissues in the beef. You can speed up the process by cutting the roast into large chunks.

Is pot roast better in a crockpot or Instant Pot?

Cooking pot roast in a crock pot might yield more flavorful meat as it has time to absorb all the flavors with the slow cook method. However, the pressure cooking process saves time and produces a delicious pot roast with this amazing recipe.

Instant pot pot roast with gravy • We Count Carbs

Description

Get absolutely delicious, fall-apart tender pot roast on your table in an hour! It's easy with an Instant pot pressure cooker!

Ingredients

Units Scale

3 pound chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
1 large onion, quartered and peeled
2 cups beef broth
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
1 sprig fresh rosemary

For the gravy

2 tablespoons cornstarch
2 tablespoons cold water

Garnish with fresh herbs - I used a handful of fresh chives, chopped

Optional - Add veggies

1 pound potatoes, fingerling or baby red
4 large carrots, unpeeled, chopped into 2 inch pieces
4 ounces mushrooms

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Instructions

To make pot roast

Press SAUTE on the Instant pot.
In a small bowl stir together salt, pepper, garlic powder, and paprika. Rub and coat the roast all over with seasoning.
When the Instant pot reads HOT, add oil.
Sauté onion for 3 minutes. Remove from pot and set aside.
Use tongs to place roast in the pot. Sear for 3 minutes. Use tongs to flip roast and sear on the other side for 3 minutes.
Return onion to pot.
Add thyme and rosemary. Tuck onion, thyme and rosemary into the sides of the pot.
Add Worcestershire sauce and broth.
If you want to add vegetables, place mushrooms, carrots and potatoes in the pot. Just arrange them over the roast.
Cover Instant pot and lock lid. Set the vent to the SEALED position. Press CANCEL to stop SAUTE mode. Press PRESSURE COOK. Set time for 45 minutes for a smaller 3-4 pound roast or 60 minutes for a larger 5-6 pound roast. Press START.
When the cooking time is over, allow 10-15 minutes for natural release, which de-pressurizes the pot. When time is up, RELEASE the vent. Allow steam to vent until the float valve drops before removing the lid.
Transfer veggies to a bowl.
Transfer pot roast to a serving platter.
Use two forks to separate the meat into bite-sized chunks.
Arrange vegetables on the serving platter with the meat.

To make pot roast gravy

Press SOUP on the Instant pot. Bring the broth to a boil.
In a small bowl whisk together the cornstarch and water to make a slurry.
Whisk in slurry. Boil for 1 minute.
Strain gravy in a sieve over a bowl.
Pour gravy over roast and vegetables. Pour extra gravy into a gravy boat.

Garnish with fresh herbs. Use remaining sprigs of rosemary and thyme, or use chopped chives, or parsley.

Notes

A 3 pound pot roast realistically serves 4 adults as a meal in itself.
A serving of pot roast with gravy is under 5 grams of carbs.
Total carbs per serving with carrots, mushrooms and potatoes is 13 grams of carbs.
Add 1 gram of carbs, per serving, if you add mushrooms to the recipe
Add 2 grams of carbs, per serving, if you add carrots
Add 6 grams of carbs, per serving, if you add potatoes
Use unpeeled large carrots for this recipe, they can stand up to the pressure and cook time.
If you want to use peeled baby carrots, then cook them separately and add them to the serving platter.
If you want to start with a roast straight from the freezer, add 30 minutes of cook time and skip the searing process.

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: Dinner
Method: Instant pot
Cuisine: American