Instant Pot Pot Roast Recipe
User Reviews
5.0
3 reviews
Excellent
Instant Pot Pot Roast Recipe
Report
This easy Instant Pot Pot Roast recipe is fork tender, with a delicious, savory gravy and served with potatoes and carrots. It's the comfort food you have been craving!
Share:
Ingredients
- 2 Tablespoons olive oil
- 3 pounds beef chuck roast
- salt and pepper to taste
- 1 medium yellow onion diced
- 1 ½ cups beef broth
- 1 Tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ¼ cup Dijon mustard
- 1 packet dry onion soup mix
- 6 Medium Red Potatoes quartered
- 16 ounce baby carrots
- ¼ cup cornstarch
- 3 Tablespoons cold water
- parsley for garnish
Add to Shopping List
Instructions
- Select "SAUTE" on instant pot to preheat the pressure cooker. Season pot roast with salt and pepper. Add olive oil to bottom of the pot and cook roast 5 minutes per side, to brown. Remove roast to a plate. Set aside.
- Add onion to the pot and continue to saute for about 3 minutes, until softened, scraping up the bits of browned meat from the bottom of the pan.
- Stir in beef broth, tomato paste, and worcestershire sauce. To the top of the roast, spread dijon mustard and onion soup mix. Using a fork make a paste. Add roast to the pressure cooker.
- Lock the lid in place, select high pressure, and cook for 75 minutes.
- Once the cook time ends, allow the pressure cooker to naturally release pressure for 15 minutes, then do a quick release. When the valve drops, open the lid and remove the roast to a cutting board, cover with foil.
- Add your carrots and potatoes to the pressure cooker liquid that remains in the Instant Pot. Secure the lid and cook on high pressure for 3 minutes.
- When the time ends, use a quick release and remove vegetables to serving platter.
- In a small bowl, whisk cornstarch with water. Turn pressure cooker to saute and whisk in the cornstarch mixture. Bring to a boil, while continuously whisking the gravy.
- This will take about 3-5 minutes for the gravy to boil and thicken to desired thickness. Turn off pressure cooker.
- To serve, shred pot roast with fork and serve with vegetables and gravy. Garnish with fresh parsley. ENJOY.
Equipments used:
Notes
- This recipe was tested in an Instant Pot 6qt Duo. If using a different size, you may need to change cooking times.
- Can you cook this with frozen chuck roast? Yes, just be prepared for it to take longer to come to pressure.
- You can substitute a rump roast for today’s recipe, but be prepared to add to the cooking time.
- Yellow mustard can be substituted for the dijon mustard in today’s recipe.
- Cook time in recipe card does not include time roast takes to come to pressure. Be sure to allow extra time for this step.
- See blog post fgor more recipe tips and tricks.
Nutrition Information
Show Details
Calories
815kcal
(41%)
Carbohydrates
52g
(17%)
Protein
62g
(124%)
Fat
40g
(62%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
22g
Trans Fat
2g
Cholesterol
188mg
(63%)
Sodium
1329mg
(55%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 815 kcal
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 52g | 17% |
| Protein | 62g | 124% |
| Fat | 40g | 62% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 22g | 129% |
| Trans Fat | 2g | 100% |
| Cholesterol | 188mg | 63% |
| Sodium | 1329mg | 55% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
