Description
Experience the warm comfort of a classic pot roast made effortlessly in your Instant Pot. This tender and juicy dish combines succulent beef chuck with aromatic garlic and fresh rosemary, all simmered to perfection in rich beef broth. With just a few simple steps, serve a delicious family meal that sparks nostalgia and creates lasting memories. Perfect for any occasion, this pot roast pairs beautifully with seasonal vegetables and leaves everyone craving seconds.
Ingredients
Scale
- 3–4 lbs chuck roast
- 2 cups low-sodium beef broth
- 1 tablespoon olive oil
- 4 large carrots, cut into thick chunks
- 4 Yukon Gold potatoes, quartered
- 1 large onion, chopped
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 tablespoons low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping onions, carrots, and potatoes into sizable chunks.
- Set your Instant Pot to 'Sauté' mode, add olive oil, and sear the chuck roast on all sides until browned (about 3 minutes per side).
- Add chopped onions and smashed garlic; sauté until fragrant (about 2 minutes).
- Pour in beef broth, scraping up any browned bits from the bottom. Stir in soy sauce and rosemary.
- Return the seared chuck roast to the pot with carrots and potatoes on top. Pour another cup of beef broth over everything.
- Seal the lid and cook on high pressure for about 60 minutes. Allow natural pressure release for another 15 minutes before venting any remaining steam.
- Serve with gravy drizzled over the meat and vegetables.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg