Instant Pot Pot Roast Recipe
Experience the ultimate comfort food with this Instant Pot Pot Roast, featuring tender beef and hearty vegetables simmered to perfection. This dish is a nostalgic favorite for family gatherings or cozy weeknights, delivering rich flavors and juicy tenderness in no time. With minimal prep and maximum taste, it’s sure to become a staple in your home.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 8
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 4 medium carrots, cut into chunks
- 1.5 pounds Yukon Gold potatoes, quartered
- 2 medium sweet onions, chopped
- 4 garlic cloves, smashed
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Set the Instant Pot to “Sauté” mode and heat olive oil. Season the beef chuck roast with salt and pepper, then sear each side for about four minutes until golden brown. Remove the roast from the pot.
- Add chopped onions and smashed garlic to the pot; sauté for two minutes until fragrant.
- Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
- Return the seared roast back into the pot along with carrots and potatoes. Pour an additional cup of broth over everything.
- Secure the lid; set to high pressure for one hour and fifteen minutes.
- After cooking, allow natural pressure release for ten minutes before switching to quick release mode. Let rest for five minutes before slicing.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
Keywords: - For added flavor, deglaze with red wine instead of broth. - Feel free to substitute sweet potatoes or add parsnips for variety.