Description

Indulge in the ultimate comfort food with this Perfect Instant Pot Pot Roast With Vegetables. This one-pot wonder features a succulent beef chuck roast, tender vegetables, and a rich, savory broth that will fill your home with mouthwatering aromas. Ready in just over an hour, this recipe combines convenience and flavor, making it perfect for family dinners or gatherings. With minimal prep and maximum taste, you’ll be serving up hearty slices of juicy roast alongside perfectly cooked veggies that everyone will love.

Ingredients

Scale

3 lb beef chuck roast
4 medium carrots, chopped
1.5 lb Yukon gold or red potatoes, quartered
1 large onion, chopped
4 cloves garlic, minced
2 cups low-sodium beef broth
2 tsp fresh thyme (or 1 tsp dried thyme)
2 bay leaves
Salt and pepper to taste
1 tbsp olive oil

Instructions

Season the beef chuck roast generously with salt and pepper. Set your Instant Pot to 'Sauté' and heat olive oil. Sear the roast on all sides for about 4 minutes each until browned.
Remove the roast from the pot. Add onions and garlic; sauté for 2 minutes until softened.
Return the roast to the pot, add carrots and potatoes, pour in beef broth until covering half of the meat, and toss in thyme and bay leaves.
Close the lid securely, set the valve to 'Sealing,' and cook on high pressure for 75 minutes. Allow natural pressure release for at least 20 minutes before quick releasing any remaining steam.
Once safe to open, let the roast rest for 10 minutes before slicing. Serve with vegetables and drizzled broth.

Nutrition

Serving Size: 1 slice (150g)
Calories: 370
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 30g
Cholesterol: 105mg

Keywords: For added flavor variations, consider adding root vegetables like parsnips or turnips. Experiment with herbs such as rosemary or oregano for a different aromatic profile.