Name: Instant Pot Pot Roast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 to 4 pounds of beef chuck roast; 1 tablespoon of vegetable oil (or ghee); 1 large onion, chopped; 4 cloves of garlic, minced; 3 cups of beef broth; 4 large carrots, sliced; 4 medium potatoes, diced (Yukon Gold or red); 2 teaspoons of dried thyme; 2 teaspoons of dried rosemary; Salt and black pepper to taste; 2 tablespoons of Worcestershire sauce; Optional: 1 cup of mushrooms, sliced; Optional: Fresh parsley, chopped (for garnish)

Description

A tender and flavorful pot roast made effortlessly in the Instant Pot, perfect for busy weeknights or cozy dinners.

Ingredients

Scale

3 to 4 pounds of beef chuck roast
1 tablespoon of vegetable oil (or ghee)
1 large onion, chopped
4 cloves of garlic, minced
3 cups of beef broth
4 large carrots, sliced
4 medium potatoes, diced (Yukon Gold or red)
2 teaspoons of dried thyme
2 teaspoons of dried rosemary
Salt and black pepper to taste
2 tablespoons of Worcestershire sauce
Optional: 1 cup of mushrooms, sliced
Optional: Fresh parsley, chopped (for garnish)

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Instructions

Season your beef chuck roast generously with salt and pepper.
Turn your Instant Pot to the “Sauté” setting, and add the vegetable oil. Once it’s hot, sear the roast on all sides for about 3 to 4 minutes each side until browned.
Remove the roast from the pot and set it aside on a plate. In the same pot, add the chopped onions and garlic. Sauté for about 2 to 3 minutes until softened.
Deglaze the pot by pouring in the beef broth, scraping up the bits stuck to the bottom. Add Worcestershire sauce, thyme, and rosemary.
Return the beef roast to the pot. Scatter the carrots and potatoes around the roast, nestling them in the liquid. Add mushrooms if using.
Close the Instant Pot lid and set the pressure release valve to sealing. Select the “Manual” or “Pressure Cook” setting for 60 minutes.
Once the cooking time is complete, let the pressure release naturally for 20 minutes.
Open the lid and stir the roast; it should be tender.
Serve the pot roast with veggies and broth, garnishing with parsley if desired.

Notes

For a lighter option, replace potatoes with cauliflower and use low-sodium beef broth.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 120mg