Description
Savor the ultimate comfort food with this Instant Pot pot roast recipe. In just 70 minutes, you’ll enjoy tender, juicy beef infused with fragrant herbs and colorful vegetables. Perfect for chilly evenings or family gatherings, this dish wraps you in warmth and flavor, making it a delightful centerpiece for any meal.
Ingredients
Scale
- 3 lb chuck roast
- 2 cups low-sodium beef broth
- 3 large carrots, chopped
- 4 medium Yukon Gold potatoes, quartered
- 1 large onion, sliced into wedges
- 4 cloves garlic, minced
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cut the chuck roast into large pieces (about four). Set your Instant Pot to sauté mode and heat olive oil. Sear the meat until browned on all sides for about 4-5 minutes.
- Remove the meat and sauté onions until translucent (about 3 minutes). Add minced garlic and sauté for another minute.
- Pour in one cup of beef broth, scraping up any brown bits from the bottom of the pot. Return the meat along with carrots and potatoes.
- Sprinkle thyme and rosemary over the top. Pour in another cup of beef broth to ensure there’s enough liquid.
- Seal the Instant Pot lid and cook on high pressure for 60-70 minutes.
- After cooking, carefully release pressure according to manufacturer instructions. Serve hot, drizzled with sauce.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg