Instant Pot Pot Roast Recipe

Name: Instant Pot Pot Roast Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: 8 serving
Ingredients: 2-3 pounds top round roast; salt and black pepper; 1 tablespoon olive oil; 1 medium onion; 1 tablespoon balsamic vinegar; 2 teaspoons Worcestershire sauce; 2 cups beef broth; 1½ pounds fingerling or petite potatoes; 2 cups baby carrots; 2 tablespoons corn starch; ¼ cup water

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Prep Time
25 mins
Cook Time
1 hr
Release Time
30 mins
Total Time
1 hr 55 mins
Servings
8
Calories
270 kcal
Course
Main Course
Cuisine
American

Instant Pot Pot Roast Recipe

Steven Mason

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With this instant pot pot roast you'll have the same fall apart inviting flavor on the table in under 2 hours!

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Ingredients

Servings

2-3 pounds top round roast cut into 2-3 inch pieces
salt and black pepper
1 tablespoon olive oil
1 medium onion diced
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups beef broth
1½ pounds fingerling or petite potatoes
2 cups baby carrots
2 tablespoons corn starch
¼ cup water

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Instructions

Sprinkle the roast pieces liberally with salt and pepper on all sides. Use the saute mode to heat the olive oil in the instant pot insert. Add the pieces of roast to the pot and cook for 3-4 minutes per side, until browned (you may need to do this in two batches).
Remove the roast to a plate and add the onion to the pot. Cook, stirring frequently, until softened. Add the garlic to the pot and cook 2-3 minutes, until fragrant.
Add the balsamic vinegar and Worcestershire sauce to the pot and scrape up the browned bits from the bottom of the pot.
Return the roast to the pot and pour the beef broth over the top. Add the lid to the pot and turn the knob to seal. Cook for 45 minutes on the meat/stew setting, then let the pressure naturally release for 20 minutes. Quick release the remaining pressure.
Add the potatoes and carrots to the pot, cover, and turn the knob to seal.
Cook for 8 minutes on high pressure, then let the pressure naturally release for 10 minutes. Quick release the remaining pressure.
Move the roast and vegetables to a serving platter, shred the roast (if desired), and cover with foil.
Pour the broth from the pot through a strainer into a skillet and heat over medium heat.
In a small bowl, whisk together the corn starch and water, and pour the cornstarch slurry into the broth. Bring the gravy to a simmer and simmer until thickened. Pour the gravy over the roast and vegetables.

Nutrition Information

Show Details

Serving 1g Calories 270kcal (14%) Carbohydrates 21g (7%) Protein 28g (56%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 74mg (25%) Sodium 358mg (15%) Potassium 877mg (25%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4416IU (88%) Vitamin C 19mg (21%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 270 kcal

% Daily Value*

Serving	1g
Calories	270kcal	14%
Carbohydrates	21g	7%
Protein	28g	56%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	74mg	25%
Sodium	358mg	15%
Potassium	877mg	19%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	4416IU	88%
Vitamin C	19mg	21%
Calcium	47mg	5%
Iron	3mg	17%