Description

Indulge in the comforting flavors of the Perfect Instant Pot Pot Roast With Vegetables. This one-pot wonder combines juicy beef chuck roast with tender carrots and potatoes, all infused with aromatic herbs. In just over an hour, you’ll create a deliciously hearty meal that’s perfect for family dinners or special occasions. Let the savory aromas fill your kitchen as this easy recipe transforms your ingredients into a warm and satisfying dish.

Ingredients

Scale

3 lbs beef chuck roast
4 medium carrots, chopped
2 lbs Yukon Gold or red potatoes, quartered
1 medium onion, chopped
4 cloves garlic, minced
1.5 cups low-sodium beef broth
2 tsp fresh thyme
2 tsp fresh rosemary
2 tbsp olive oil
Salt and pepper to taste

Instructions

Set your Instant Pot to sauté mode. Add olive oil and sear the seasoned beef chuck roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
In the same pot, add chopped onions and minced garlic; sauté until translucent (about 3 minutes).
Deglaze the pot by adding half a cup of beef broth, scraping up any browned bits.
Return the roast to the pot, adding carrots, potatoes, thyme, and rosemary around it.
Pour in the remaining beef broth and secure the lid. Cook on high pressure for 60 minutes.
After cooking, allow natural pressure release for 15 minutes before manually releasing any remaining pressure. Slice and serve.

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 400
Sugar: 4g
Sodium: 520mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg

Keywords: - For added flavor, consider marinating the roast overnight with your favorite spices. - Feel free to include other vegetables such as parsnips or celery for variety.