Name: Instant Pot Pot Roast
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 to 4 pounds of beef chuck roast; 2 tablespoons of vegetable oil (or olive oil); 1 cup of beef broth; 1 medium onion, chopped; 3 cloves of garlic, minced; 4 to 5 medium-sized carrots, cut into chunks; 3 to 4 medium-sized Yukon Gold potatoes, quartered; 2 teaspoons of dried thyme; 2 teaspoons of dried rosemary; Salt and pepper, to taste; Optional: 1 tablespoon of Worcestershire sauce for extra flavor; Optional: Fresh herbs for garnishing, like parsley or thyme

Description

A comforting, hearty Instant Pot Pot Roast that delivers tender meat and rich gravy in a fraction of the usual time.

Ingredients

Scale

3 to 4 pounds of beef chuck roast
2 tablespoons of vegetable oil (or olive oil)
1 cup of beef broth
1 medium onion, chopped
3 cloves of garlic, minced
4 to 5 medium-sized carrots, cut into chunks
3 to 4 medium-sized Yukon Gold potatoes, quartered
2 teaspoons of dried thyme
2 teaspoons of dried rosemary
Salt and pepper, to taste
Optional: 1 tablespoon of Worcestershire sauce for extra flavor
Optional: Fresh herbs for garnishing, like parsley or thyme

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Instructions

Begin by seasoning the chuck roast generously with salt and pepper. Heat the oil in your Instant Pot using the ‘Sauté’ mode. Once it’s hot, sear the roast on all sides until browned.
Remove the roast and set it aside. In the same pot, toss in the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
Deglaze the pot by pouring in the beef broth. Use a wooden spoon to scrape any browned bits off the bottom of the pot.
Return the seared roast to the pot and add your chopped carrots and potatoes. Sprinkle the thyme and rosemary over everything.
Seal the lid on the Instant Pot and make sure the vent is closed. Set it to ‘Manual’ or ‘Pressure Cook’ for 60-80 minutes.
When cooking is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes. Then, carefully quick-release remaining pressure.
Remove the roast and let it rest for 10 minutes before slicing.
Serve with the vegetables and ladle some of the delicious gravy over the top. Garnish with fresh herbs if desired.

Notes

For lighter versions, consider substituting turkey bacon for traditional bacon or using a leaner cut of beef. Also, explore vegetarian or low-carb alternatives as needed.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg