Instant Pot Pot Roast Recipe With Potatoes And Carrots
Description
For a delicious, comforting meal that takes minimal effort, nothing beats a classic pot roast. This Instant Pot Pot Roast Recipe with Potatoes and Carrots is a hearty, wholesome dish that's sure to please. The combination of tender beef, potatoes, and carrots is cooked in a savory beef broth that results in an incredibly flavorful meal. Best of all, this dish comes together in less than an hour, making it a great weeknight dinner. Serve it with mashed potatoes, rice, or a crusty loaf of bread for a complete meal.
Prep Time
This pot roast recipe requires a bit of prep work, but it's easy and can be done in 10 minutes or less. First, cut the beef into 1-inch cubes and season with salt and pepper. Peel and cube the potatoes, and wash the carrots. Then, combine the beef cubes and vegetables in a bowl and mix with the beef broth. Finally, grab all the seasonings and herbs you plan to use and have them ready.
Cook Time
Once all of your ingredients are prepped, this dish is ready to be cooked in the Instant Pot. Set the timer for 20 minutes and let the pot do the work. When the timer goes off, allow the pressure to release naturally for 10 minutes before opening the lid. The beef should be tender and the vegetables cooked through. Serve the pot roast with mashed potatoes, rice, or a crusty loaf of bread.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 medium onions, sliced
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large potatoes, peeled and cut into 1-inch pieces
Instructions
1. Begin by seasoning the beef cubes with salt and pepper. Set aside.
2. Heat the olive oil in the Instant Pot over medium-high heat. Add the garlic and onions, and cook for 3 minutes, stirring occasionally. Add the beef cubes and cook for an additional 5 minutes, stirring occasionally.
3. Add the beef broth, Worcestershire sauce, thyme, bay leaves, carrots, and potatoes to the pot. Stir to combine.
4. Secure the lid and set the pressure release valve to “sealing”. Select the “manual” setting and set the timer for 20 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before opening the lid.
5. Serve the pot roast with mashed potatoes, rice, or a crusty loaf of bread.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Notes
Be sure to use a good-quality beef broth for the best flavor. If you don’t have fresh thyme, you can substitute with ½ teaspoon of dried thyme.
Nutrition: Per Serving
- Calories: 480
- Fat: 20g
- Carbohydrates: 28g
- Protein: 34g
- Fiber: 4g
- Sugar: 4g
Recipe Tips
This pot roast is a great dish for entertaining. Prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook. If you want to make the dish ahead of time, it will keep in the refrigerator for up to 4 days. To reheat, simply place the pot roast in a baking dish and cover with foil. Heat in a 350°F oven until heated through.
For an even heartier meal, add some cooked beans or lentils to the pot roast before serving. This will add extra protein and fiber to the dish, making it a complete meal. You can also add other vegetables, such as parsnips or turnips, to the pot roast.
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