Instant Pot Pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
10
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pot Roast
Description
Instant Pot Pot Roast is a robust one-pot meal centered around a well-seasoned 4-pound roast beef browned to develop flavor. The roast is cooked under high pressure with beef stock, tomato paste, and dry onion soup mix, infusing deep savory notes. After the meat cooks for an hour, hearty vegetables like potatoes, carrots, and onions are added for a quick additional cook, ensuring they remain tender without overcooking. The cooking liquid is strained and reduced, then thickened with a cornstarch slurry to create a silky gravy that complements the meat and vegetables. Cream can be stirred in for a smoother finish. This method delivers a tender roast and vegetables with minimal active cooking time, while the gravy adds a luscious sauce to complete the plate.
The dish works well served as a traditional pot roast dinner, pairing nicely with its vegetables and the rich gravy. The recipe is practical for households looking for a straightforward pressure-cooked meal that integrates meat, vegetables, and sauce in one pot.
Ingredients
Pot Roast with Vegetables
- 2 tablespoons vegetable oil
- 4 pound roast beef
- 1/2 teaspoon salt
- 1 package dry onion soup mix
- 2 tablespoons tomato paste
- 2 cups beef stock or beef broth
- 1 large white onion cut into large chunks
- 2 cups potato peeled and cut into large pieces
- 1 cup carrot cut into chunks
Gravy
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cream optional
Instructions
Pot Roast and Vegetables
- Bring the roast to room temperature and lightly salt both sides.
- Set your Instant Pot to sauté.
- Heat the vegetable oil and brown both sides of the roast (about 6 to 7 minutes per side).
- Add the onion soup mix, the tomato paste, and the beef stock or broth.
- Set your Instant Pot to high pressure (it defaults to high) for 60 minutes.
- Perform a quick release and then add the onion, potatoes, and carrots.
- Set your Instant Pot to high pressure for 4 minutes, then perform a quick release.
Gravy
- Use a strainer to remove any bits of vegetables and herbs from the liquid.
- Select the sauté setting and choose high heat.
- Bring the liquid to a boil and cook until reduced by a quarter, about 2 to 5 minutes.
- Whisk the cornstarch and water together and slowly whisk it into the liquid. Continue boiling until the gravy thickens.
- For a creamier gravy, add cream.
- Turn off the pressure cooker, and season the gravy to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 41g | 82% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 103mg | 34% |
| Sodium | 3522mg | 147% |
| Potassium | 843mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2185IU | 44% |
| Vitamin C | 89.2mg | 99% |
| Calcium | 540mg | 54% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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