Description
This Instant Pot Pot Roast recipe creates a tender and flavorful beef roast with a rich gravy, perfect for a hearty family meal.
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
Main Ingredients:
- 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 cornstarch
- 2 tablespoons water
Instructions
- Season and Sear the Roast: Combine seasoning mix and season the roast. Sear the roast in the Instant Pot.
- Prepare the Gravy: Saute onion and garlic, then add broth, vinegar, tomato paste, and Worcestershire sauce. Scrape any brown bits from the bottom.
- Pressure Cook: Return the meat to the pot and pressure cook for 65 minutes.
- Add Vegetables: Rest the roast, then add potatoes and carrots. Pressure cook for an additional 3 minutes.
- Finish and Serve: Shred the beef, thicken the gravy, and serve with vegetables.
Notes
- Enhancements made for more flavor and gravy.
- Added sauteed onion and garlic for extra depth.
- Increased broth, vinegar, tomato paste, and Worcestershire sauce quantities.
- Added ketchup for brightness and sweetness to the gravy.
- Allows the roast to rest while vegetables cook for easier shredding.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
