Instant Pot Pot Roast

Name: Instant Pot Pot Roast
Prep time: 10 min
Cook time: 1 h
Yield: 6 servings
Ingredients: 1 pound baby carrots; 2 cups beef broth or stock; 2-3 pound chuck roast; 2 tablespoons cornstarch; 2 cloves garlic (minced); 2 tablespoons Olive oil (or canola oil); 1 large yellow onion ( cut into large pieces); 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon Dried thyme; 2 tablespoons cold water; 2 pounds Yukon potatoes (peeled or unpeeled and cut into 2-inch chunks)

Cook: 60 min

Prep: 10 min

Ready: 70 min

Servings: 6 servings

Calories: 484.84

Ingredients

1 2-3 pound chuck roast
2 1 teaspoon salt
3 1 teaspoon black pepper
4 1 teaspoon Dried thyme
5 2 tablespoons Olive oil (or canola oil)
6 2 pounds Yukon potatoes (peeled or unpeeled and cut into 2-inch chunks)
7 1 pound baby carrots
8 1 large yellow onion ( cut into large pieces)
9 2 cloves garlic (minced)
10 2 cups beef broth or stock
11 2 tablespoons cornstarch
12 2 tablespoons cold water

Directions

1
Season the chuck roast with the salt, pepper, and thyme
2
Turn the saute feature on instant on high.
3
Heat the oil for one minute and add in the roast and brown for about 4 minutes on each side.
4
Add the potatoes, carrots, onion, and garlic to the bottom of the instant pot.
5
Then lay the beef on top of the vegetables.
6
Pour the beef broth over top
7
Place the lid on the Instant Pot. Press the MANUAL button and select HIGH, Make sure the steam release is in the sealed position. Set the time to 60 minutes (for a 2-3 lb roast) Increase time for a larger roast.
8
After naturally releasing the instant pot for 10 minutes, mix the cornstarch and cold water together in a bowl and add it to the slow cooker to thicken the gravy.

Nutrition per serving

484.84 Calories

38.1g Carbs

33.85g Protein

22.49g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Instant Pot Pot Roast

Directions

Nutrition per serving

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Allergens