Instant Pot Recipe For Pot Roast And Vegetables
Description
Pot roast and vegetables is a classic, hearty meal that can be prepared in many ways. This Instant Pot recipe makes it easy to achieve a delicious, tender roast without the hours of stovetop cooking. The vegetables cook in the same pot as the roast, so you don't have to worry about extra pans and time-consuming prepping. This recipe yields a juicy, flavorful pot roast that is sure to be a hit with your family.
Prep Time
This Instant Pot pot roast and vegetables recipe requires about 10 minutes of prep time. You'll need to gather the ingredients, prepare the vegetables, and brown the roast before adding everything to the Instant Pot. After that, the Instant Pot does all the work!
Cook Time
The total cook time for this recipe is about two hours. This includes the time it takes for the Instant Pot to come to pressure and then release the pressure. The cook time may vary depending on the size and thickness of your roast.
Ingredients
- 2-3 pound beef roast
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 pound potatoes, peeled and cut into 2-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Start by preparing your ingredients. Peel and cut the potatoes and carrots into 2-inch pieces. Dice the onion and mince the garlic. Have all of your ingredients ready before you begin cooking.
2. Select the “saute” setting on your Instant Pot and add the olive oil. Once the oil is heated, add the beef roast and brown on all sides. Remove the roast from the pot and set aside.
3. Add the diced onion and minced garlic to the Instant Pot and saute for a few minutes until fragrant and softened. Then add the beef broth, Worcestershire sauce, rosemary, thyme, bay leaves, salt, and pepper.
4. Add the potatoes and carrots to the pot and stir to combine. Place the beef roast on top of the vegetables and secure the lid on the Instant Pot. Make sure the valve is set to “sealing”.
5. Select the “manual” setting on your Instant Pot and set the cook time to 90 minutes. After the cook time is up, let the pressure release naturally for 10 minutes before carefully venting the remaining steam.
6. Carefully remove the lid and remove the beef roast and vegetables. Slice the roast and serve with the vegetables. Enjoy!
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
Notes
If you don't have an Instant Pot, you can still make this recipe in a slow cooker. Follow the same instructions and cook on low for 8 hours or high for 4-5 hours.
Nutrition: Per Serving
Calories: 371 kcal
Carbohydrates: 20 g
Protein: 28 g
Fat: 17 g
Saturated Fat: 5 g
Cholesterol: 82 mg
Sodium: 593 mg
Potassium: 881 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 10091 IU
Vitamin C: 12 mg
Calcium: 48 mg
Iron: 3 mg
Recipe Tips
For a more flavorful pot roast, try adding different herbs and spices to the Instant Pot. Try adding some minced fresh rosemary, oregano, or thyme. You can also add some diced celery or mushrooms to the pot for more texture and flavor.
If you want to make this recipe even easier, you can use a pre-made pot roast seasoning blend. This will save you the time of measuring out the individual spices and herbs. You can also swap out the beef broth for red wine for an even richer flavor.
When you're ready to serve, top the pot roast and vegetables with a dollop of sour cream or plain Greek yogurt for a creamy, tangy flavor. You can also top with some freshly chopped parsley for a pop of color.
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