Free Online Recipes
|

Sign Up login
 
 

Instant Pot Pot Roast Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Instant Pot Pot Roast

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 3 to 5 pound beef chuck roast see notes for instructions from frozen (or smaller)
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1 pound baby red potatoes
4 large carrots, chopped into large chunks see note for using baby carrots
 
1 large yellow onion, chopped
1 cup beef broth
2 tablespoons worcestershire sauce
2 tablespoons corn starch

Instructions
Turn on your instant pot and set it to saute. In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3 to 4 minutes until well seared and browned. Use tongs to turn the roast onto another side for 3 to 4 minutes, repeating until all sides are browned.
Switch instant pot to pressure cook on high and set to 60 to 80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it depressurize on its own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to soup setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes. The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20 to 30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step. Smaller Roast, keep cooking time the same.


Originally Submitted
11/9/2018





0 Out of 5 from 0 reviews

You can add this Instant Pot Pot Roast recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.