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Pot Roast In The Instant Pot

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Use your Instant Pot to make tender Pot Roast with Vegetables and cut the cooking time in half.  This is a hearty, soul-satisfying dish that is perfect with homemade bread or rolls.

pot roast made in an Instant Pot

Make Pot Roast in the Instant Pot

To make pot roast, begin by adding olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.

Once the pot is hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter and set aside.

Next, deglaze the Instant Pot® inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits. Add tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.

Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.

When the cooking time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.

Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 10 minutes.

When the cooking time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.

Yield: 8 servings

Pot Roast In The Instant Pot

Pot Roast In The Instant Pot

Use your Instant Pot to make tender Pot Roast with Vegetables and cut the cooking time in half.  This is a hearty, soul-satisfying dish.

Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Additional Time 10 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 3-4 lbs. chuck roast, trimmed
  • Sea salt & black pepper, to taste
  • 4 cups beef broth, preferably organic, divided
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon cocoa powder, unsweetened
  • 8 oz. thick-cut bacon, diced
  • 1½ teaspoons garlic powder
  • ½ small red onion, diced
  • 3 large carrots, diced
  • 1 lbs. multi-colored fingerling potatoes, halved
  • 1 lb. green beans, trimmed
  • 3 Tablespoons fresh parsley leaves, chopped (optional)

Instructions

  1. Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.
  2. Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter. Set aside.
  3. Deglaze Instant Pot® inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
  4. Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
  5. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.
  6. Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 10 minutes.
  7. When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
  8. Carefully remove lid and transfer roast and vegetables to a serving platter. Serve immediately garnished with fresh parsley leaves, if desired. Enjoy!

Notes

Time-Saving Tip: Prep the onions, carrots, potatoes, and green beans after the roast starts cooking.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1863Total Fat: 118gSaturated Fat: 47gTrans Fat: 6gUnsaturated Fat: 63gCholesterol: 593mgSodium: 1495mgCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 181g

Nutrition information is an approximation.

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Carefully remove the lid and transfer roast and vegetables to a serving platter. Serve immediately garnished with fresh parsley leaves, if desired. Enjoy!

traditional pot roast

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