Description
Instant Pot Pot Roast with Vegetables is the ultimate comfort food, perfect for family dinners or cozy gatherings. This one-pot wonder combines tender chuck roast with hearty Yukon Gold potatoes and vibrant carrots, all infused with aromatic herbs and savory broth. In just under two hours, you can create a flavorful dish that fills your kitchen with mouthwatering aromas and warms hearts around the table. Experience the joy of home-cooked goodness without the fuss, as this recipe promises rich flavors and melt-in-your-mouth tenderness everyone will love.
Ingredients
Scale
- 3–4 lbs chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, sliced
- 3 large carrots, cut into chunks
- 4 medium Yukon Gold potatoes, quartered
- 2 cups low-sodium beef broth
- 4 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
Instructions
- Season the chuck roast with salt and pepper on all sides.
- Set the Instant Pot to 'Saut?' mode. Add oil and sear the roast until golden brown on all sides.
- Remove the roast and saut? sliced onions and minced garlic for about three minutes until softened.
- Deglaze by adding half a cup of beef broth while scraping up brown bits from the pot.
- Return the roast to the pot and add carrots, potatoes, remaining broth, thyme, and rosemary.
- Switch to 'Pressure Cook' mode on high for 60 minutes.
- After cooking, allow natural pressure release for ten minutes before quick releasing any remaining pressure.
- Serve hot with sauce drizzled over the top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg