This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. Serves 8
- 2 teaspoons seasoning salt (I use Lawry's)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 teaspoon garlic powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 teaspoon dried parsley⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 teaspoon onion powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 teaspoon black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 lb beef chuck roast Or another, cut in half⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tablespoon canola oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 cup low sodium beef broth⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tablespoon tomato paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tablespoons balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tablespoon Worcestershire sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1.5 lb Little Potatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 large carrots peeled and cut into thick slices
- OPTIONAL corn starch to thicken juices
HOW TO MAKE POT ROAST IN PRESSURE COOKER (Instant Pot)
- Sear Roast - To sear meat in your instant pot, turn your pressure cooker to Saute and pour in 1 tablespoon oil. Wait until your pressure cooker reads Hot. Sear roast 3-4 minutes per side or until browned. Be sure to scrap up any browned bits on bottom of your inner pot, so that pressure can build appropriately and you won’t get a burn notice.
- Add Beef Broth and Seasonings
- Cook Pot Roast - Cook on high pressure for 20 minutes per pound. (60 minutes for a 3 pound roast).
- Let Pressure Release - Let pressure release naturally for at least 10 minutes.
- Serve Pot Roast - Slice or shred your pot roast and serve with cooking juices.
WHEN DO YOU ADD POTATOES AND CARROTS?
For a complete meal, potatoes and carrots always pair perfectly with a tender pot roast. I do not recommend cooking small potato chunks or baby carrots the entire time you cook your pot roast, as your vegetables will turn to mush.
- Cook your Pot Roast for 20 minutes LESS than total indicated time. So for a 3 pound fresh roast, cook on 40 minutes on high pressure .
- Allow pressure to release naturally for 10 minutes.
- Add potatoes and carrots to pressure cooker.
- Seal pressure cooker and cook for high on 20 minutes.
- Allow pressure to release for at least 10 minutes naturally, do quick release of any remaining pressure, and then serve.
** If you would like to skip the step of adding vegetables mid-cooking, add in large red potatoes and thick chunks of carrots and cook with the beef roast for the entire time allotted.
*** If you would like firmer vegetables, I would cook the roast for 50 minutes, and then allow pressure to release. Add in carrots and potatoes and cook on high for 10 minutes. Still be sure to let pressure release naturally though!
- Season the chuck roast with the salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).
- Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
- Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the carrots, potatoes and garlic, beef broth and seasonings.
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
- In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
- Pour the gravy over the meat and garnish with parsley if desired.
Yield: 8 servings, Amount per serving: 542 calories, Calories: 542g, Carbohydrates: 21g, Protein: 47g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 1039mg, Potassium: 1435mg, Fiber: 4g, Sugar: 2g, Vitamin A: 9500g, Vitamin C: 16.5g, Calcium: 99g, Iron: 8.8g
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