Description
A juicy, flavorful dish that brings the classic comfort of pot roast to your table in a fraction of the time, enhanced with garlic, herbs, and hearty vegetables.
Ingredients
Scale
- 3–4 pounds beef roast (chuck or round)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Season the beef roast with salt, pepper, thyme, and rosemary.
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Sear the beef on all sides until browned.
- Remove the beef from the pot, add onions and garlic, and sauté for 2-3 minutes.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot. Return the beef and add carrots and potatoes on top.
- Close the lid and set to ‘Manual’ or ‘Pressure Cook’ for 60 minutes.
- Allow for a natural pressure release for at least 10 minutes before releasing any remaining pressure.
- Remove the beef and vegetables, let the beef rest, then slice and serve.
Notes
Serve with crusty bread or over mashed potatoes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg