Braised Pot Roast
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4 servings
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Calories
586 kcal
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Course
Main Course
Braised Pot Roast
Description
The recipe begins by searing the beef pieces in olive oil in an Instant Pot to create browning which adds depth to the final dish. Onions are sautéed next to lift the browned bits from the pot. Large chunks of peeled carrots and parsnips are prepared to cook alongside the beef. Beef stock and tomato paste, if used, are added to the pot before returning the beef to create a braising liquid. The slow cook function then simmers the beef and vegetables for about three hours, producing fork-tender meat that easily breaks apart and vegetables softened but still holding shape.
The resulting pot roast has a rich, savory broth infused with meat and vegetable flavors. The tender beef can be served alongside the cooked root vegetables and additional sides such as mashed potatoes or bread to soak up the juices.
Note that the recipe portion sizes about 10 ounces of beef per person, which is slightly larger than a typical 8-ounce serving. Adjust portions as needed based on appetite or meal context.
Ingredients
- 2½ lbs beef suitable for stewing such as top sirloin, chuck roast, or point cut brisket
- 16 oz beef stock
- 1 onion
- 1 lb carrot
- 1 lb parsnip
- 2 tbsp olive oil
- 2 tbsp tomato paste optional
Instructions
- Push the sauté button on the Instant Pot. Add olive oil and allow it to get hot. Add the beef to sear. Turn beef pieces so that each side turns brown. Cook in batches.
- Peel and chop the onion while the beef is searing.
- Remove the beef pieces from the Instant Pot. Place on a plate to catch the juices.
- Add the chopped onion to the Instant Pot and stir well. The juice in the onion should unstick any stuck on beef bits.
- While the onion is cooking, peel the carrots and parsnips.
- Chop them into large chunks.
- Add the beef stock to the sautéed onions and stir. If adding tomato paste, then add it now.
- Return the beef pieces and juices back to the Instant Pot. Press the slow cook button on the Instant Pot to start the simmering part of the recipe.
- Add the carrots and parsnips to the Instant Pot and arrange over the beef, ensuring that the beef pieces are submerged in stock. Cook for 3 hours or until the meat feels tender.
Notes
- The recipe's beef portion serves roughly 10 ounces per person; reduce portion sizes if smaller servings are preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 10oz | |
| Calories | 586kcal | 29% |
| Carbohydrates | 37g | 12% |
| Protein | 68g | 136% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 167mg | 56% |
| Sodium | 537mg | 22% |
| Potassium | 2131mg | 45% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 19067IU | 381% |
| Vitamin C | 30mg | 33% |
| Calcium | 159mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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