Description
Indulge in this comforting Instant Pot pot roast, where tender beef and vibrant vegetables create a cozy meal perfect for family gatherings or chilly evenings.
Ingredients
Scale
- Key Ingredients
- 3–4 lbs chuck roast
- 1 cup low-sodium beef broth
- 3 large carrots, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 medium Yukon Gold potatoes, quartered
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Instructions
- 1. Sear the Meat: Set the Instant Pot to 'Sauté' mode. Add olive oil and sear the chuck roast on both sides until browned (about 4-5 minutes per side). Remove the roast and set aside.
- 2. Add Aromatics: In the same pot, add diced onions and minced garlic. Sauté for about two minutes until fragrant, scraping any brown bits from the bottom.
- 3. Deglaze the Pot: Pour in beef broth and use a wooden spoon to scrape up all tasty morsels. Return the roast to the pot along with any juices.
- 4. Layer Vegetables: Add chopped carrots and quartered potatoes around the roast. Sprinkle thyme and rosemary over everything, then add remaining broth until just covering vegetables.
- 5. Pressure Cook: Securely close the lid of your Instant Pot. Select 'Pressure Cook' on high for 60-70 minutes (1 hour is ideal). Allow natural release for 10-15 minutes before venting any remaining pressure.
- 6. Serve: Carefully remove the lid and transfer your pot roast to a cutting board. Slice against the grain and serve with vegetables drizzled in gravy.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg