Perfect Instant Pot Pot Roast With Vegetables Recipe
Warm and comforting, this Perfect Instant Pot Pot Roast With Vegetables is a family favorite that brings everyone together. Tender beef chuck roast becomes melt-in-your-mouth delicious when paired with sweet carrots, creamy potatoes, and aromatic herbs. Ideal for chilly evenings or festive gatherings, this dish fills your home with an inviting aroma that promises satisfaction with every bite.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2.5 lbs beef chuck roast
- 4 medium carrots, chopped
- 1.5 lbs Yukon Gold or red potatoes, quartered
- 1 large sweet onion, finely chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Set the Instant Pot to 'Sauté' mode. Add olive oil and sear the beef chuck roast for 4-5 minutes on each side until browned.
- Remove the roast and sauté onions, carrots, and potatoes in the same pot for about 3-4 minutes.
- Stir in minced garlic, thyme, and rosemary; cook for one minute. Deglaze the pot with Worcestershire sauce.
- Return the beef to the pot and pour in beef broth until ingredients are submerged.
- Seal the lid and set to 'Manual' mode at high pressure for 60 minutes. Allow natural release for 15 minutes before quick releasing remaining pressure.
- Serve hot with vegetables drizzled in cooking juices.
Nutrition
- Serving Size: Approximately 1 plate (400g)
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 120mg