Instant Pot Pot Roast Recipe
This Instant Pot pot roast recipe delivers a tender, juicy roast with perfectly cooked vegetables. Featuring ingredients like beef chuck, carrots, and potatoes, it's a quick, flavorful meal ideal for busy weeknights. Using the Instant Pot method ensures a faster cooking time without sacrificing flavor. The savory broth adds depth to this classic dish. Enjoy this hearty meal with minimal effort!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, chopped
- 1 lb baby potatoes
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté mode, heat olive oil, and brown the roast on all sides.
- Remove the roast, then add onions and garlic, sautéing until softened.
- Add beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Deglaze the pot.
- Place the roast back in the pot and add carrots and potatoes on top.
- Lock the lid, set to high pressure, and cook for 60 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Slice the roast and serve with the vegetables and broth.
Notes
- For extra flavor, sear the roast longer on all sides.
- You can add other vegetables like parsnips or mushrooms.
- Leftovers can be stored for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 portion
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
Find it online: https://sandyrecipes.com/instant-pot-pot-roast-recipe/