Instant Pot Pot Roast Recipe | Yummly
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Instant Pot Pot Roast

LEMON BLOSSOMS(4)
Lynne: "We loved this!! Great taste! I only had a 1.5# ro…" Read More
17Ingredients
89Minutes
600Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 3 pounds beef chuck roast
  • salt and ground black pepper (to taste)
  • 2 tablespoons olive oil (divided)
  • 2 onions (medium, chopped, about 2 cups)
  • 2 celery ribs (chopped, about 1/2 cup)
  • 4 carrots (peeled and cut into large pieces, about 2-inch pieces)
  • 5 garlic cloves (chopped)
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 1/2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 pounds red potatoes (optional - *see the notes)
  • 2 tablespoons cornstarch
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    NutritionView More

    600Calories
    Sodium20% DV470mg
    Fat52% DV34g
    Protein71% DV36g
    Carbs9% DV28g
    Fiber16% DV4g
    Calories600Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol110mg37%
    Sodium470mg20%
    Potassium1300mg37%
    Protein36g71%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A100%
    Vitamin C25%
    Calcium8%
    Iron25%

    * 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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    Reviews(4)

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    Lynne 10 months ago
    We loved this!! Great taste! I only had a 1.5# roast, so cut all ingredients in half. The carrots were the best cooked carrots 🥕 I’ve ever had. Will double the carrots next time. Yum 😋!
    LOC a year ago
    I made this for a friend using 2 lbs of stew meat, cooked on high pressure for 35 minutes with a 20 NPR, and cooked the carrots with the potatoes. I modified the proportions since I didn’t use as much meat. It was delicious and the meat was tender.
    Sarah Carberry a year ago
    doublee the worcestershire sauce - glad i did.
    Ashley a year ago
    This turned out wonderful, we all really enjoyed it. I made a few small changes: only used 1 onion, cooked the carrots with the potatoes for 5 minutes, and doubled the slurry for a thicker gravy. Other than that I followed the recipe exactly as written.

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