Description

Indulge in the ultimate comfort food with this Perfect Instant Pot Pot Roast with Vegetables. Tender, juicy beef slow-cooked to perfection is paired with vibrant carrots and creamy potatoes, all enhanced by savory herbs. This recipe captures the essence of family gatherings, making every bite a nostalgic delight that will leave everyone asking for more.

Ingredients

Scale

3 lb chuck roast
1 cup low-sodium beef broth
4 large carrots, cut into chunks
3 medium Yukon Gold potatoes, quartered
1 large yellow onion, diced
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp olive oil

Instructions

Set the Instant Pot to 'Sauté' mode. Add olive oil and heat. Season the chuck roast with salt and pepper and sear in the pot for about 3-4 minutes per side until browned. Remove and set aside.
In the same pot, sauté onions and garlic for about 2 minutes until fragrant. Add carrots and potatoes; stir to combine.
Pour in beef broth and deglaze the pot by scraping up any browned bits from the bottom.
Return the seared roast to the pot and sprinkle thyme and rosemary on top. Lock the lid in place, set to 'Manual' or 'Pressure Cook,' and cook on high pressure for 60 minutes.
Once finished, allow a natural pressure release for at least 15 minutes before carefully removing the lid.
Slice the pot roast against the grain and serve with vegetables.

Nutrition

Serving Size: 1 slice of pot roast (approximately 180g)
Calories: 410
Sugar: 5g
Sodium: 640mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 30g
Cholesterol: 115mg

Keywords: - For extra flavor, consider adding red wine during deglazing. - Feel free to substitute seasonal vegetables like parsnips or sweet potatoes for a twist.