Description
Indulge in the comforting flavors of this Instant Pot pot roast, where tender beef chuck meets vibrant vegetables in a savory broth. Perfect for cozy family dinners or festive gatherings, this dish is easy to prepare and delivers mouthwatering results every time. With its rich aroma and delectable taste, it’s sure to become a cherished favorite in your household.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 large carrots, cut into thick chunks
- 2 lbs Yukon Gold or Russet potatoes, chopped into large pieces
- 1 large yellow onion, sliced into rings or wedges
- 5 cloves garlic, minced
- 2 cups beef broth (low-sodium)
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil (extra virgin)
- Fresh thyme and rosemary sprigs
- Salt and pepper, to taste
Instructions
- Set your Instant Pot to 'Sauté' mode. Heat olive oil until shimmering. Season the beef chuck roast with salt and pepper; sear each side for about 4-5 minutes until browned.
- Remove the roast and add sliced onions and minced garlic to the pot. Sauté until fragrant (about 3 minutes).
- Return the roast to the pot with carrots and potatoes. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
- Add thyme and rosemary on top, seal the lid, and set to 'Manual' high pressure for 60 minutes.
- After cooking, let pressure release naturally for at least 15 minutes before opening. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate of pot roast (approximately 350g)
- Calories: 490
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 120mg