- 3 pounds chuck roast
- 1 tablespoon olive oil
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 onion (large, quartered)
- 1 pound baby red potatoes (whole, about 10-12)
- 8 large carrots (cut in 2 inch pieces)
PER SERVING *
|Calories680Calories from Fat390|
|% DAILY VALUE*|
|Calories from Fat390|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
IBCLC 15 days ago
It was good but next time I will use just 1 cup broth and will put everything on the trivet to cook.... After reading other reviews, I did coat the meat with an onion soup mix to add more seasoning. I think 70 minutes plus 10 minutes NPR was too much.. maybe just 60 minutes next time...
Kevin O'Dwyer 28 days ago
great family loved it
Danielle 15 Oct
Very easy to make. Could use more flavor - probably needs additional salt. Still really enjoyed the dish and would make it again.
Mary Jo Snow 16 Sep
This was good not great. Not very flavorful.
Melinda W. 10 Sep
It turned out awesome. Definitely enjoyed having it for dinner and will equally enjoy eating the leftovers for lunch. One thing I did different, instead of making the gravy the suggested way in the recipe, I reduced the remaining liquid by boiling it for 30 minutes and added a bit of arrowroot. Turned out to be super rich and flavorful gravy.
Susan Trueman 5 Sep
Amazing! Used the cheapest roast I could find and was so tender......
Linda Sinemus 31 Jul
Great! Very flavorful with only a handful of ingredients. Better than my old standby of onion soup mix over the meat and veggies in a rock pot. A keeper! I used sirloin tip roast and had about 4 pounds plus of meat. Added onions, carrots and red potatoes until it was up to the 2/3 full line. Fall apart meat, tender but not mushy potatoes and carrots. Onions disintegrated but they added lists of flavor.
Nancy 22 Jul
The meat was great! The potatoes were cooked well, just lacked a bit of flavor. I only had baby carrots, which came out a bit mushy. If I had used regular carrots, I think it would have been better. I will definitely make this again!
Janelle Fenall 10 Jul
The roast was not as moist and fall apart wonderful as I had hoped. However, I did not natural release for 10 minutes. I only did 8. Perhaps if I had, it would've made a difference. The taste was great though and I liked it enough to try it again!
Tena 6 Jun
meat was tough, potatoes need to be a little bigger in size because they were mushy
Francesca M. 18 May
great! i added mushrooms and it was delicious
soo goood 9 May
it was really tasty to my suprise. i made mine in the slow crooker. definitely recommended.
Betty 16 Apr
Awesome! Hubby says "Let's do it again!"
Lance Riviere 11 Apr
I had an English roast in the fridge so that was the cut if meat I used. I also only had dried thyme so that was used, otherwise I followed the recipe. I like the idea of using whole carrots and potatoes because other instant pot roast recipes that I have made, the vegetables have disintegrated. English roast is a tough cut of meat but this turned out well. I will be making it again.
Joseph 6 Apr
Turned out very well! Might add more spices next time, though.