Instant Pot Pot Roast
This juicy pot roast, is just like the traditional pot roast with a ton of flavor, except the Instant Pot cooks it much faster and there's less dishes to clean!
Ingredients
- 2-3 pound chuck roast or cross rib roast
- Vegetable oil for browning
- 1-2 teaspoons seasoning use your favorite steak seasoning or simply salt and pepper
- 2 cups Beef broth
- 3-4 medium carrots peeled and cut into large chunks
- 2-3 cups baby potatoes or 2-3 Russet potatoes, peeled and cut into chunks
Instructions
- Add seasoning to the meat, rubbing it into the whole exterior. You can also simply use salt and pepper to season.
- Heat 1-2 tablespoons of vegetable oil in the Instant pot, programmed on the Saute setting. Add the roast to the hot oil and brown on all sides.
- Add beef broth to the pot.
- Seal the pot with the lid and switch the machine to pressure cook for 50 minutes. Do a quick release by flipping the seal to release the pressure before removing the lid.
- Add the carrots and potatoes to the pot, nestled around the roast. Reseal the lid and pressure cook for an additional 5 minutes. Do another quick release.
- Use two forks to gently shred the meat or separate it into chunks for serving.
- To make gravy from the juices in the pot, stir together 2 tablespoons of cornstarch with 2 tablespoons of cold water.
- Remove meat and vegetables from the Instant Pot and switch it back to the Saute setting. Bring the juices to a simmer. Whisk in the cornstarch mixture and continue simmering to thicken the gravy. Add additional cornstarch slurry (the mixture of cornstarch and water) as needed.
- Return the meat and vegetables to the pot and toss with the gravy or serve with the gravy on the side.
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Notes
Adding the vegetables after the initial cook time is the best way to avoid mushy carrots and potatoes. If you’d like to cook the potatoes along with the roast, I would recommend cutting the potatoes into very large chunks so they do not cook more quickly than the roast.
You can also thicken the juices into gravy by stirring together equal parts flour and water and cooking that into the juices.
Nutrition
Calories: 331kcal | Carbohydrates: 12g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 444mg | Potassium: 864mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5130IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 4mg
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