Description
A comforting and savory Instant Pot Pot Roast with tender meat and hearty vegetables, perfect for family gatherings and busy weeknights.
Ingredients
Scale
- 2–3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 carrots, sliced
- 2 potatoes, chopped
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Season the roast with salt and pepper.
- Sauté the meat in olive oil until browned on all sides.
- Stir-fry the onion and garlic until fragrant.
- Combine the roast, beef broth, carrots, and potatoes in the pot.
- Lock the pressure and cook on ‘Manual’ for 60 minutes.
- Let it rest for natural pressure release for 10-15 minutes.
- Quick release any remaining pressure.
- Serve the roast and vegetables warm.
Notes
Browning the roast is key to enhancing flavors. You can also freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg