Description
This Instant Pot Pot Roast recipe is a hearty and flavorful dish that is perfect for a comforting meal. Tender beef chuck roast cooked with vegetables in a savory gravy, all made conveniently in the Instant Pot.
Ingredients
Beef Chuck Roast:
3 pounds
Olive Oil:
2 tablespoons
Onion:
1 large, chopped
Garlic Cloves:
4, minced
Beef Broth:
4 cups
Red Wine (optional):
1 cup
Tomato Paste:
2 tablespoons
Worcestershire Sauce:
1 tablespoon
Dried Thyme:
1 teaspoon
Dried Rosemary:
1 teaspoon
Carrots:
4 large, cut into chunks
Baby Potatoes:
1 1/2 pounds, halved
Cornstarch:
2 tablespoons
Cold Water:
2 tablespoons
Salt and Pepper:
to taste
Chopped Fresh Parsley:
for garnish
Instructions
- Season the beef chuck roast: Generously season the beef chuck roast with salt and pepper.
- Sear the roast: Set the Instant Pot to sauté mode, heat the olive oil, and sear the roast on all sides until browned. Transfer to a plate.
- Sauté onion and garlic: Add chopped onion and garlic to the pot, sauté until fragrant.
- Add ingredients: Stir in tomato paste, pour in beef broth and red wine, add Worcestershire sauce, thyme, and rosemary.
- Cook under pressure: Return the roast to the pot, add carrots and potatoes, seal the lid, and cook on high pressure for 60 minutes.
- Make the gravy: Remove roast and vegetables, make gravy with cornstarch and water in the pot.
- Serve: Slice the pot roast, serve with vegetables, gravy, and parsley.
Notes
- For extra flavor, marinate the roast in the broth mixture for a few hours before cooking.
- Leftovers make great sandwiches!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 135mg
