Instant Pot Pot Roast with Carrots and Potatoes
Rich and flavorful chuck roast cooks to tender perfection in a mouthwatering jus, surrounded by Yukon Gold potatoes and fresh baby carrots.
- 1 tablespoon olive oil
- 3 to 4 pound beef arm roast or chuck roast
- 1 teaspoon sea salt, or to taste
- 1 teaspoon pepper, or to taste
- 1 teaspoon onion powder
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 pound baby carrots
- 5 large Yukon Gold potatoes, peeled and chopped
- chopped parsley, for garnish
Peel and chop the potatoes into roughly 1-inch pieces. Peel and mince garlic cloves. Set aside.
Pat dry the beef roast and place on a clean plate. Season generously with salt, pepper, and onion powder on both sides.
Drizzle one tablespoon of olive oil into the bottom of the Instant Pot. Set the Instant Pot to “Saute.” Saute the garlic for one minute, or until fragrant. Then place the beef roast in the Instant Pot and brown on all sides. Remove the browned beef roast back to a clean plate. Turn the Instant Pot to “Off.” Pour the beef broth into the Instant Pot to deglaze the pan, stirring well and scraping up any browned bits from the bottom of the pot. Place the beef roast back into the Instant Pot. Lock and seal the lid, and slide the valve to “sealed.” Cook on High Pressure for 40 minutes, and Quick Release the pressure afterward.
Remove the lid. Arrange the carrots and potatoes around the roast. Lock and seal the lid and valve once again. Cook on High Pressure for 10 minutes, and then allow the pressure to naturally release for 15 minutes.
Arrange the roast and vegetables on a serving platter.
Gently slice the beef roast and place the au jus into a gravy boat or other serving dish.
Calories: 432kcal | Carbohydrates: 24g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 814mg | Potassium: 1204mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7844IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 5mg