Savory Instant Pot Pot Roast
This savory Instant Pot Pot Roast is a delightful twist on the classic dish, offering a rich, flavorful experience perfect for family dinners. Succulent beef is combined with fresh herbs and hearty vegetables, creating a comforting meal that’s ready in a fraction of the time.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 6
Ingredients
3 lbs chuck roast
1 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
4 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
4 large carrots, cut into chunks
3 large potatoes, quartered
2 cups mushrooms, halved
Instructions
1. Set the pressure cooker to sauté mode and heat the olive oil.
2. Sear the chuck roast on all sides until browned, then remove and set aside.
3. Add onion and garlic to the pot, sauté until soft.
4. Stir in beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper.
5. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
6. Quick-release the pressure and add carrots, potatoes, and mushrooms.
7. Re-secure the lid and cook on high pressure for another 10 minutes.
8. Allow natural pressure release for 10 minutes, then carefully remove the lid.
9. Transfer the roast and vegetables to a serving platter. Slice the beef and serve hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave on medium power in 1-minute intervals until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
