Ingredients
- 2 teaspoons seasoning salt (I use Lawry's)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 lb beef chuck roast Or another, cut in half
- 1 tablespoon canola oil
- 1 cup low sodium beef broth
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1.5 lb Little Potatoes
- 3 large carrots peeled and cut into thick slices
- OPTIONAL: corn starch to thicken juices
Instructions
- In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
- 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.
- 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.
- 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)
- 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.
- 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.
- 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.
- Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
- 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 and serve with pot roast.
Notes
*Please note that while the cook time is only 58-68 minutes, the total time including the time it takes to build pressure and natural pressure release is roughly 1 hour 40 minutes to 1 hour 50 minutes.
** All of my recipes are tested in a Smart Bluetooth 6 quart Instant Pot -- please take into consideration your model and its requirements before making the recipe.
***I know that some have found their meat is not tender after 55-65 minutes and have had to add more time. This will vary depending on your model of pressure cooker, the size and type of your roast, if you sear the meat first, how you like your meat cooked, among other things. My roast is fork-tender at 55 minutes, but you may cook yours up to 90 minutes depending on the things listed above.
Nutrition (this is an estimate)
Nutrition Facts
Instant Pot Pot Roast
Amount Per Serving
Calories 407Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 117mg39%
Sodium 832mg36%
Potassium 1102mg31%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 2g2%
Protein 35g70%
Vitamin A 3875IU78%
Vitamin C 18.8mg23%
Calcium 49mg5%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 caloriies
