What could be more classic than this dinner? A roast is always a family favorite. And when it’s made in a fraction of the time via the Instant Pot, it is now mom’s favorite!
This recipe takes 20-30 min of hands-on time, but you need to allow 2 hours for cooking and allow the Instant Pot to come to full pressure.
Pro Tip - Use the timer feature on your Instant Pot to get this all set up in the morning or at lunch and then to start cooking when you want it to.
One thing I didn’t like about my first Instant Pot Roast is that the veggies got really mushy. So, I adapted this recipe to cook the meat first, then add the veggies toward the end. Everything comes out perfect!
Instant Pot Roast with Potatoes, Carrots and Gravy Recipe
Ingredients
3-5 pound thawed beef chuck roast (see notes if using frozen)
1 tablespoon healthy oil or fat
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon smoked paprika - optional
1 pound baby red potatoes or gold in 3 inch chunks.
4 large carrots - chopped into large chunks, see note for baby carrots
1 large yellow onion - quartered
3 cups beef broth
2 tablespoons worcestershire sauce
¼ cup water
2 tablespoons arrowroot powder (or organic cornstarch)
Directions
Turn on your instant pot to the “saute” function. Stir together salt, pepper, garlic powder, onion powder, and smoked paprika in a small, separate bowl. Rub mixture all over the roast to coat all sides.
Put oil in the instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned, turn roast and repeat until all sides are browned.
Switch instant pot to “pressure cook” on high and set to 50-70 minutes (50 for a 3 pound roast, 70 for a 5 pound roast). Pour in beef broth and worcestershire sauce. Place lid on the pot, turn to locked position. Make sure the vent is set to the sealed position.
When the cooking time is up, manually release the pressure by turning the 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.
Add potatoes, onions, and carrots to the pot (arranged around the roast). Cook again at high pressure for 12 minutes. After 12 minutes, you can naturally release the pressure or manually, depending on if you are in a hurry or not.
Transfer the roast, potatoes, onions, and carrots to a platter. Scoop out any bigger bits from the broth in the pot. Set instant pot to “soup” setting. Whisk together the water and arrowroot powder. Once boiling, stir in arrowroot mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
Serve gravy poured over roast and veggies.
Notes:
If using a frozen roast, you will need to add about 20-25 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 if you need to.
You can add more carrots or potatoes if your Instant Pot has room. I like to add as many carrots as I can.
If you use baby carrots, chop the potatoes to a similar size and reduce the second cook time to about 8 minutes to avoid soggy veggies!
If you don’t want to mess with the gravy, the meal is also delicious with some of the broth spooned on top.
I hope you enjoy this recipe! I love fast, easy and delicious real-food recipes. If you do, too. Make sure you see all I’ve posted so far and subscribe to my email newsletter so you don’t miss out on any new recipes I publish! The signup form is at the bottom of this webpage: dailywellnesscommunity.com
Wishing you abundant health,
Melisha
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