Instant Pot Pot Roast
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Depressurizing Time
25 mins
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Total Time
1 hr 45 mins
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Servings
6 -
-
Calories
464 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pot Roast
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Juicy, melt-in-your-mouth beef, tender vegetables and an ultra flavorful gravy make for the perfect Pot Roast recipe!
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Ingredients
- 1 1/2 Tbsp canola oil
- 2 lb. boneless beef chuck roast
- 1 tsp kosher salt
- 2 tsp black pepper divided
- 32 oz reduced sodium beef broth
- 1/4 cup prepared horseradish
- 3 cloves garlic minced
- 1 Tbsp dried minced onion
- 1/2 tsp dried rosemary
- 4 prigs fresh thyme
- 1 1/2 lbs baby Yukon Gold potatoes scrubbed clean
ADD LATER
- 1 lb. baby carrots
- 5 talks celery chopped into 1" pieces
- 1 medium yellow onion quartered
TO MAKE GRAVY
- 2 1/2 Tbsp cornstarch
- 3 Tbsp water or additional beef broth
Instructions
BROWN BEEF
- Rub chuck roast with salt and 1 tsp of the black pepper.
- Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for 2 minute per side, until browned. Remove to a plate
DEGLAZE POT
- Add in beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add horseradish, garlic, remaining 1 tsp black pepper, dried onion and rosemary. Stir gently.
- Return beef to the pot, then add thyme sprigs and potatoes.
PRESSURE COOK
- Press "Cancel - or Keep Warm/Cancel". Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 45 minutes.
- When finished cooking, let the pressure release naturally for 10 minutes, then carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard thyme sprig stems.
PRESSURE COOK VEGETABLES
- Add carrots, celery and onion to the pot. Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 15 minutes.
- When finished cooking, let the pressure release naturally on it's own for 15 minutes, then carefully turn the valve to "venting" to release any remaining pressure.
- When the steam has all escaped, and the pin has dropped, remove the lid.
THICKEN LIQUID
- Carefully remove meat and all vegetables, leaving the liquid in the pot.
- In a small bowl, whisk together the cornstarch and water until smooth. Whisk mixture into the hot liquid inside the pot and select "Saute".
- Cook for several minutes, stirring often, about 5 minutes or until thickened to your tastes.
SERVE
- Shred meat and serve alongside vegetables, drizzled with thickened sauce, and sprinkled with minced fresh thyme or parsley if desired.
Notes
- Recipe times does not include the amount of time the Instant Pot takes to come up to pressure, which should take about 10-15 minutes.
- Sear beef in a skillet over HIGH heat with canola oil.
- Add beef and all remaining ingredients (except cornstarch and water), cover and cook on LOW for 8-9 hours.
- Remove beef and vegetables to a plate.
Whisk together cornstarch and water until smooth and whisk into slow cooker. Increase heat to HIGH and cook, uncovered, for 15-20 minutes, stirring occasionally.
Or liquid can be transferred to a saucepan, add the cornstarch/water mixture to that and heat over MED heat until thickened.
- Or liquid can be transferred to a saucepan, add the cornstarch/water mixture to that and heat over MED heat until thickened.
- Return beef and veggies to the slow cooker and serve.
- Sear beef in a heavy bottomed pot (a dutch oven is the classic pot used), then remove to a plate.
- Add beef broth and scrape the bottom of the pot to loosen browned bits of flavor.
- Return beef to the pot, and add all remaining ingredients (except cornstarch and water), then stir gently.
- Cover with lid and bake in a 350°F oven for 2 1/2 - 3 hours, or until beef shreds easily and has reached an internal temperature of 202°F.
- Remove beef to shred, then remove vegetables, adding all to a plate.
- Whisk together cornstarch and water until smooth and whisk into pot. Place pot on the stove over MED heat and cook until thickened to your liking.
- Return beef and veggies to the pot and serve.
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
35g
(12%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
104mg
(35%)
Sodium
923mg
(38%)
Potassium
1627mg
(46%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
10626IU
(213%)
Vitamin C
31mg
(34%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6-
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 923mg | 38% |
| Potassium | 1627mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 10626IU | 213% |
| Vitamin C | 31mg | 34% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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