Description
A hearty and comforting Instant Pot pot roast with tender beef, rich gravy, and perfectly cooked vegetables, made quickly in a pressure cooker.
Ingredients
- 2 teaspoons seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 lb beef chuck roast, cut into chunks
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups low sodium beef broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 1/2 lb baby potatoes
- 3 large carrots, sliced
- 1 tablespoon ketchup or honey
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Mix seasoning salt, garlic powder, parsley, onion powder, and pepper, then rub over beef.
- Set Instant Pot to sauté, heat oil, and sear beef on all sides. Remove and set aside.
- Sauté onion until soft, then add garlic and cook briefly.
- Add broth, balsamic vinegar, tomato paste, and Worcestershire sauce, scraping the pot.
- Return beef, seal lid, and cook on high pressure for 65 minutes.
- Allow natural release for 10–15 minutes, then remove beef.
- Add potatoes and carrots, cook on high pressure for 3 minutes.
- Shred beef while vegetables cook.
- Remove vegetables, stir ketchup or honey into liquid.
- Mix cornstarch and water, add to pot, and sauté until gravy thickens.
- Serve beef and vegetables with gravy.
Notes
- Searing enhances flavor but can be skipped if needed.
- Cook vegetables separately to avoid over-softening.
- Add herbs like thyme or rosemary for extra flavor.
- Adjust cornstarch for thicker gravy.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
