Description
Experience the heartwarming flavors of a classic pot roast made effortlessly in your Instant Pot. This tender beef chuck roast, paired with vibrant carrots and Yukon Gold potatoes, simmers in rich gravy to deliver comfort food perfection in no time. Perfect for busy weeknights or family gatherings, this recipe is bound to create lasting memories around the dinner table.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 medium carrots, chopped
- 2 lbs Yukon Gold potatoes, quartered
- 2 yellow onions, diced
- 1 cup low-sodium beef broth
- 4 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- 3 tbsp soy sauce
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- Set the Instant Pot to 'Saut?' mode and add olive oil. Sear the beef chuck roast on all sides until browned, about 4 minutes per side.
- Add diced onions and minced garlic; saut? for an additional 2 minutes until fragrant.
- Deglaze the pot with a splash of beef broth to lift any brown bits from the bottom.
- Pour in remaining beef broth, soy sauce, thyme, rosemary, carrots, potatoes, salt, and pepper. Stir gently.
- Secure the lid and set to 'Manual' mode for high pressure cooking for 60 minutes. Allow natural pressure release for 10 minutes before venting any remaining steam.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg