Instant Pot Pot Roast
Photo © Credit | Source TheRecipeRebel.com
Ingredients
- 2 tsp. seasoning salt (I use Lawry’s)
- 1 tsp. garlic powder
- 1 tsp. dried parsley
- ½ tsp. onion powder
- ½ tsp. black pepper
- 3 lb. beef chuck roast cut into 1″ chunks
- 2 Tbsp. canola oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (finely minced)
- 2 cups low sodium beef broth
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. tomato paste
- 2 Tbsp. Worcestershire sauce
- 1 ½ lb Creamer potatoes (or baby potatoes) whole
- 3 large carrots peeled and cut into thick slices
- 1 Tbsp. ketchup (or honey)
- 2 Tbsp. corn starch
- 2 Tbsp. water
Instructions
- In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
- Turn Instant Pot to sauté. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
- Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
- To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine.
- Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
- When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
- Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
- While the potatoes and carrots cook, shred the beef and keep warm.
- When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid.
- Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
- Stir in ketchup (it’s not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
- Turn Instant Pot to sauté and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.
Comments
- I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it
- I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
- I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook.
- I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.
Nutrition
Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg
Photo credit: BonAppetit.com
Photo credit: Kim with AllRecipes.com
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