Description
This Instant Pot Pot Roast is a comforting and hearty meal that is perfect for a cozy dinner at home. The tender beef, flavorful vegetables, and rich gravy make this a family favorite.
Ingredients
Units
Scale
Seasoning Mix:
- 2 teaspoons seasoning salt (such as Lawry’s)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Roast:
- 3 lb beef chuck roast, cut into 1lb chunks
- 2 tablespoons canola oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely minced
- 2 cups low sodium beef broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 1/2 lb Creamer potatoes (or baby potatoes), whole
- 3 large carrots, peeled and cut into thick slices
- 1 tablespoon ketchup (or honey)
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- Season the Roast: Combine seasoning mix and sprinkle over roast.
- Sear the Roast: Sear roast in Instant Pot.
- Cook Aromatics: Cook onion and garlic in the pot.
- Deglaze: Add broth, vinegar, tomato paste, and Worcestershire sauce, scraping up brown bits.
- Pressure Cook: Cook the roast under pressure.
- Cook Vegetables: Add potatoes and carrots, then cook under pressure.
- Shred Beef: Shred the beef while vegetables cook.
- Thicken Gravy: Stir in ketchup and cornstarch mixture into gravy.
- Finish and Serve: Thicken the gravy and serve with roast and vegetables.
Notes
- Added sauteed onion and garlic for more flavor.
- Increased broth, vinegar, tomato paste, and Worcestershire sauce for more gravy.
- Added ketchup for brightness and sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 5g
- Sodium: Approximately 600mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 3g
- Protein: Approximately 35g
- Cholesterol: Approximately 100mg
