Instant Pot Pot Roast: Minimal effort, Maximum deliciousness
Holiday table-worthy pot roast with minimal prep.
Equipment
- Instant Pot
Ingredients
- 3-3.5 lb chuck roast
- 1 cup beef broth I prefer low sodium
- 1 envelope onion soup mix
- 2 tsp peeled and minced garlic
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 celery stalks Cut into 1-2 inch pieces
- 1 lb baby carrots Sometimes I also like to add cubed root veggies too.
- 1-1.5 lbs baby potatoes
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
- salt and pepper to taste
Instructions
- 1. Add chuck roast to Instant Pot. You may have to cut it into a couple pieces so it fits.3-3.5 lb chuck roast
- 2. Add Worcestershire sauce, garlic, and tomato paste (rub onto roast).2 tsp peeled and minced garlic, 1 tbsp Worcestershire sauce, 2 tbsp tomato paste
- 4. Sprinkle onion soup mix onto roast.1 envelope onion soup mix
- 5. Add potatoes, carrots (and other root veggies), celery, thyme, bay leaves and rosemary, salt and pepper.2 celery stalks, 1 lb baby carrots, 1-1.5 lbs baby potatoes, 4 sprigs rosemary, 4 sprigs thyme, 2 bay leaves, salt and pepper to taste
- 6. Add beef broth1 cup beef broth
- Set the Instant Pot to cook for 1 hour on High (vent on natural release). It will take about 1 hr and 20 min between preheating, cooking, and venting.
- Once cooked and pressure valve has dropped* open, plate, and enjoy!*You can quick release vent it after about 10 minutes.