Posted on by Cary Gersh

Pot Roast

Instant Pot Pot Roast
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0 calories
0 g
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 teaspoons seasoning salt (I use Lawry's)
  2. 1 teaspoon garlic powder
  3. 1 teaspoon dried parsley
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon black pepper
  6. 3 lb beef chuck roast cut into 1lb chunks
  7. 1 tablespoon canola oil
  8. 1 cup low sodium beef broth
  9. 1 tablespoon tomato paste
  10. 2 tablespoons balsamic vinegar
  11. 1 tablespoon Worcestershire sauce
  12. 1.5 lb little potatoes
  13. 3 large carrots peeled and cut into thick slices
  14. OPTIONAL: corn starch to thicken juices
Instructions
  1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
  2. Turn Instant Pot to saute. When it reads "hot", add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
  3. To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
  4. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65* minutes on high pressure, depending how large your pieces are. (see notes below)
  5. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
  6. Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
  7. When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. (SEE NOTES!)
  8. Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
  9. OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened. Taste sauce and adjust seasoning as desired, adding a tablespoon of honey if you want to add a little sweetness.
Notes
  1. 10 minutes was too long for my potatoes and carrots. I'd start venting after 4 minutes. You can always finish the in the microwave if they aren't ready.
Adapted from Recipe Rebel
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calories
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fat
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protein
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Adapted from Recipe Rebel
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