Description
A comforting and tender beef pot roast made easily in the Instant Pot, perfect for cozy dinners.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, quartered
- 2 cups beef broth
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Sear the Beef: Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Once the pot is hot, place the beef chuck roast inside. Sear each side until browned, about 4-5 minutes on each side.
- Sauté the Aromatics: Remove the roast and add the chopped onion and minced garlic to the pot. Sauté until the onion is softened, about 3-4 minutes.
- Combine Ingredients: Return the seared roast to the pot. Add carrots and quartered potatoes. Pour in beef broth and add salt, pepper, thyme, and rosemary. Stir gently.
- Pressure Cook: Close the lid securely. Set to ‘Manual’ on high pressure for 60 minutes.
- Release Pressure: After cooking, allow for a 15-minute natural release, then quick release remaining pressure.
- Shred and Serve: Remove the roast, shred it with forks, and mix with vegetables. Serve hot.
Notes
Perfect for chilly nights or potlucks. Pairs well with mashed potatoes or a green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
