Sunday Pot Roast
Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe but in less than half the time!
Ingredients
| 3 lb | 1.4 kg | beef chuck roast |
| — | salt | |
| 4 tbsp | 60 ml | olive oil, divided |
| 2 cup | 480 ml | beef broth (can use gluten-free) |
| 1 packet | dry onion soup mix (can use gluten-free) | |
| 1 | white or yellow onion, quartered | |
| 1 lb | 455 g | baby potatoes |
| 1 cup | 240 ml | baby carrots |
Instructions
Course: Main Course | Cuisine: American
How Long Do I Cook A Pot Roast in an Instant Pot? Cook time varies depending on the size of the roast. A 2-pound roast should take about 45–50 minutes on high pressure. Each additional pound should be an additional 8–10 minutes.
Can This Be Made in a Pressure Cooker? This recipe is not exclusive to the Instant Pot. It can be made in any kind of pressure cooker — follow the recipe using the settings of your pressure cooker.
- Sprinkle pot roast with salt and set aside.
- Add 2 Tbsp. olive oil to Instant Pot and set to "Saute".
- When oil becomes hot and shimmery, add pot roast and sear for 4–5 minutes on each side.
- Add beef broth to Instant Pot.
- Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
- Put veggies in Instant Pot and distribute evenly around roast.
- Place lid on Instant Pot with steam valve closed.
- Switch Instant Pot setting to "manual" and set for 60–80 minutes on "high" pressure (70 minutes seems to work ok; judge the time depending on the size of your roast).
- Do a natural release for at least 10 minutes, then quick release.
- Remove roast from Instant Pot, slice, and serve with vegetables.
- Use extra drippings from the Instant Pot to make gravy or au jus.
Recipe Notes: This recipe can easily be converted to be gluten-free. Substitute gluten-free beef broth and gluten-free dry onion soup mix in the recipe.