Description
A comforting and hearty Instant Pot pot roast, perfect for easy weeknight dinners, filled with tender meat and flavorful vegetables.
Ingredients
Scale
- 3 pounds beef chuck roast
- 4 medium potatoes, chopped
- 3 carrots, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Season the beef chuck roast generously with salt, pepper, thyme, and rosemary, ensuring a flavorful crust.
- Set your Instant Pot to ‘Sauté’ mode and sear the roast on all sides until beautifully browned, sealing in the juices.
- Remove the roast and add the chopped onion and minced garlic to the pot, sautéing until fragrant and tender.
- Pour in the beef broth and Worcestershire sauce, scrubbing the bottom of the pot to deglaze and gather all those flavorful bits.
- Place the browned roast back into the pot, adding the chopped potatoes and sliced carrots on top.
- Close the lid and set the Instant Pot to ‘Manual’ mode for 60 minutes of pressure cooking.
- Once cooking is complete, allow the pot to naturally release pressure for 10 minutes, then quick-release any remaining pressure carefully.
- Remove the roast and vegetables; let the roast rest for a few minutes before slicing into thick, juicy pieces. Enjoy the cozy meal with your family!
Notes
For a zesty flavor boost, add root vegetables like parsnips or turnips. Consider topping with herbed garlic butter before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the roast with vegetables
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg