Instant Pot Pot Roast Recipe

Name: Instant Pot Pot Roast Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: 3 pounds chuck roast; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons olive oil; 1 cup dry red wine; 2 cups beef broth; 1 tablespoon minced garlic; 2 teaspoons Worcestershire sauce; 1 teaspoon Italian seasoning; 1 onion; 4 carrots; 1 1/2 cups radishes; 1/2 teaspoon xanthan gum

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8
Calories
392 kcal
Course
Main Course
Cuisine
American

Instant Pot Pot Roast Recipe

Uma Boyd

Report

Make this Instant Pot Pot Roast Recipe in minutes thanks to the pressure cooker. Packed with flavor and keto friendly, this roast is versatile and amazing.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

3 pounds chuck roast
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup dry red wine
2 cups beef broth
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 onion (Diced into Large Pieces)
4 carrots (peeled and cut into large pieces)
1 1/2 cups radishes (cut into quarters)
1/2 teaspoon xanthan gum

Add to Shopping List

Instructions

Season the roast with salt and pepper. Then add the oil to the instant pot on the sauté setting. Once heated through, add the roast and brown all the sides of the roast. Then remove the roast. Add the red wine and use it to deglaze the bottom of the instant pot insert and scrape off any pieces off the bottom of the instant pot insert.
Then add in the beef broth, minced garlic, worcestershire sauce and Italian seasoning to the instant pot. Seal and cook on the high pressure setting for 65 minutes and then naturally release the pressure for 20 minutes after this cook time.
While the roast is cooking, prepare and cut the vegetables. Then add the diced vegetables to the instant pot. Seal and cook on high pressure for 10 minutes. Do a quick release to release the pressure from the instant pot after this cook time.
Remove the beef and vegetables from the instant pot. Shred the beef. If the beef is not shreddable, cook it for 10-15 more minutes in the instant pot.
Then to make the gravy, switch the instant pot to the sauté setting. Whisk the xanthan gum into the juices in the instant pot. Continue to whisk and thicken until the gravy thickens.
Serve the roast alongside the carrots, onions and radishes topped with the gravy and enjoy!

Notes

We add in the vegetables later, as they will get too soft and mushy if cooked the entire time that the roast needs to cook to become tender.
*Refrigerate the leftovers in an airtight container for up to 5 days.
You can use an additional cup of beef broth instead of the red wine in this recipe if you prefer.

Nutrition Information

Show Details

Calories 392kcal (20%) Carbohydrates 7g (2%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 117mg (39%) Sodium 707mg (29%) Potassium 789mg (23%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5126IU (103%) Vitamin C 7mg (8%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 392 kcal

% Daily Value*

Calories	392kcal	20%
Carbohydrates	7g	2%
Protein	34g	68%
Fat	23g	35%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	117mg	39%
Sodium	707mg	29%
Potassium	789mg	17%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	5126IU	103%
Vitamin C	7mg	8%
Calcium	60mg	6%
Iron	4mg	22%