Instant Pot Pot Roast

Name: Instant Pot Pot Roast
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 8
Cuisine: American
Ingredients: 4 lb boneless beef chuck roast; 2½ tsp salt; 1 tsp pepper; 2 tbsp all-purpose flour; 2 tbsp olive oil; 3 tbsp tomato paste; 2 tbsp balsamic vinegar; 2 medium onions, cut in 1-inch pieces; 3 stalks celery, diced; 3 cups chopped leeks (white/light green); 8 cloves garlic, peeled & smashed; ½ cup red wine (or beef stock); 1 cup beef stock; 1 tsp chicken base (or 1 bouillon cube); 1 tsp sugar; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tsp dried thyme (or 3 sprigs fresh); 4 medium carrots, in large chunks; 1 lb baby potatoes

frommeatandmelt.com meatandmelt.com/instant-pot-pot-roast

Classic pot roast comfort in a fraction of the time—this Instant Pot Pot Roast is fork-tender, flavor-packed, and the perfect one-pot meal for any night of the week.

1 hr 50 min

cook 1 hr 20 min

American

Ingredients

Instructions

Pat roast dry, season with salt and pepper, dust with flour.
Sear in Instant Pot on sauté, 6 min per side. Remove.
Add tomato paste, balsamic, onions, celery, leeks, garlic; sauté 5 min.
Add wine; reduce by half. Add beef stock, chicken base, sugar, Worcestershire, bay leaf, thyme. Return beef to pot.
Seal and cook on high pressure 40 min. Natural release 10 min, then quick release.
Add carrots/potatoes. Cook on high pressure 5 min, natural release 10 min.
Remove beef/veggies. For gravy, simmer sauce with cornstarch slurry until thickened. Serve!

Nutrition

Serving Size: 1 serving
Calories: 550 calories
Sugar Content: 5g
Sodium Content: 870mg
Fat Content: 35g
Saturated Fat Content: 12g
Unsaturated Fat Content: 18g
Trans Fat Content: 0g
Carbohydrate Content: 16g
Fiber Content: 3g
Protein Content: 40g
Cholesterol Content: 120mg

Instant Pot Pot Roast

Ingredients

Instructions

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