Cut the roast into several pieces, each the size of your palm. Place the beef into the Instant Pot.
Mix together the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt and pepper. Then add the diced onions to the mixture.
Pour sauce on chuck roast. Close the lid and cook on HIGH pressure for 15 minutes. Immediately release all pressure.
Add potatoes, carrots, onions, celery, and mushrooms.
Close the lid and cook on high pressure 4 minutes. Allow the pot to rest undisturbed for 10 minutes. Then, release all remaining pressure.
Remove meat and shred. Place on a serving dish. Arrange all the vegetables around the meat. Serve the pot liquid as a sauce on the side.
Slow Cooker Instructions
Cut the roast into several pieces, each the size of your palm. Place the beef in the Slow Cooker. Nestle the potatoes, carrots, onions, celery and mushrooms around the roast.
Mix together the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt, and pepper. Then add the diced onions to the mixture.
Close the lid and cook on high for 4-5 hours or low for 8 hours.
Remove meat and shred. Place on a serving dish. Arrange all the vegetables around the meat. Serve the pot liquid as a sauce on the side.
Tips And Tricks For Making Instant Pot Pot Roast
Be sure to shred the meat in large chunks since you’re not making tacos here. You want to serve large chunks of meat, not fine shreds.
If you are keen on a presentation where the meat is left whole, I would still recommend that you cut it at the thickest part horizontally. Then you may have to cook the meat for 35 to 40 minutes. For a 3 pound chunk that has not been cut up, I would give it a good 60 to 70 minutes.
In order to make this Instant Pot Pot Roast low carb, simply sub out the potatoes for cut-up turnips, parsnips, or whole radishes.