Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Servings: 6 people
Flavour-packed and fall-apart tender pot roast with veggies is my forever favourite Sunday night dinner! Another one of my Instant Pot top-picks recipes that is super hard to miss.
Ingredients
Dry Rub:
½ tsp onion flakes
¼ tsp cayenne
½ tbsp smoked paprika
½ tsp garlic powder
½ tbsp salt
Instant Pot Pot Roast:
3 tbsp olive oil
3-4 lbs beef roast cut in 4 pieces
4 cloves garlic minced
1 onion chopped
2 c. beef broth
2 tsp Worcestershire sauce
2 tbsp tomato paste
¼ c. water
1 lb baby potatoes
2 tbsp cornstarch or tapioca flour
1 lb baby carrots or 4 medium carrots
How to make Instant Pot Pot Roast
Step 1: Place the dry rub ingredients (½ tbsp smoked paprika, ½ tbsp salt, ½ tsp onion flakes, ½ tsp garlic powder, and ¼ tsp cayenne) in a small mixing bowl. Mix well until combined and set aside.
Step 2: After rinsing the chunk of meat, pat it dry, then cut it into four equal pieces. Rub the meat with the dry rub ingredients, evenly coating the meat.
Step 3: Add 3 tbsp olive oil to a Pressure cooker set to “Saute” and preheat it. Add the meat to the pressure cook once the oil is hot and sear for approximately 4 to 5 minutes per side or until golden/brown crust. Set the meat aside when done.
Step 4: To the pressure cooker, add the chopped onion and saute for approximately 5 minutes or until golden. Add the minced garlic and continue to cook for a minute more.
Step 5: Pour 2 cups of beef broth into the pot and deglaze the bottom of the pot. Add 2 tbsp tomato paste followed by 2 tsp Worcestershire sauce. Stir well and continue to cook for a minute more. When done, turn the Saute function off.
Step 6: Return the meat to the pot and top with 1 pound each of baby potatoes and carrots. Put the lid on and seal the venting knob. Set the Pressure cooker on manual high pressure for 40 minutes. Perform a quick pressure release when done.
Step 7: Do a quick release of pressure after the meat and vegetables are done. Set the veggies aside and tent with foil to keep them warm.
Step 8: Set the Pressure cooker to Saute function and allow the liquid to come to a boil. Allow everything to simmer for 5 to 10 minutes. To make the slurry, whisk the 2 tbsp cornstarch or tapioca flour with water, then slowly stir this into the pot. Continue to cook for additional 5 minutes or until the gravy has thickened to your preferred consistency.
Step 9: In the meantime, shred the meat using two forks.
Step 10: Place the meat on a large serving plate and the veggies on the side. Pour the gravy over and serve. Enjoy!
Nutrition Facts:
Calories: 591kcal | Carbohydrates: 27g | Protein: 47g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1191mg | Potassium: 1418mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10858IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 7mg
Ingredients
- Dry Rub:
- ½ tsp onion flakes
- ¼ tsp cayenne
- ½ tbsp smoked paprika
- ½ tsp garlic powder
- ½ tbsp salt
- Instant Pot Pot Roast:
- 3 tbsp olive oil
- 3-4 lbs beef roast cut in 4 pieces
- 4 cloves garlic minced
- 1 onion chopped
- 2 c. beef broth
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- ¼ c. water
- 1 lb baby potatoes
- 2 tbsp cornstarch or tapioca flour
- 1 lb baby carrots or 4 medium carrots
Instructions
Step 1: Place the dry rub ingredients (½ tbsp smoked paprika, ½ tbsp salt, ½ tsp onion flakes, ½ tsp garlic powder, and ¼ tsp cayenne) in a small mixing bowl. Mix well until combined and set aside.
Step 2: After rinsing the chunk of meat, pat it dry, then cut it into four equal pieces. Rub the meat with the dry rub ingredients, evenly coating the meat.
Step 3: Add 3 tbsp olive oil to a Pressure cooker set to “Saute” and preheat it. Add the meat to the pressure cook once the oil is hot and sear for approximately 4 to 5 minutes per side or until golden/brown crust. Set the meat aside when done.
Step 4: To the pressure cooker, add the chopped onion and saute for approximately 5 minutes or until golden. Add the minced garlic and continue to cook for a minute more.
Step 5: Pour 2 cups of beef broth into the pot and deglaze the bottom of the pot. Add 2 tbsp tomato paste followed by 2 tsp Worcestershire sauce. Stir well and continue to cook for a minute more. When done, turn the Saute function off.
Step 6: Return the meat to the pot and top with 1 pound each of baby potatoes and carrots. Put the lid on and seal the venting knob. Set the Pressure cooker on manual high pressure for 40 minutes. Perform a quick pressure release when done.
Step 7: Do a quick release of pressure after the meat and vegetables are done. Set the veggies aside and tent with foil to keep them warm.
Step 8: Set the Pressure cooker to Saute function and allow the liquid to come to a boil. Allow everything to simmer for 5 to 10 minutes. To make the slurry, whisk the 2 tbsp cornstarch or tapioca flour with water, then slowly stir this into the pot. Continue to cook for additional 5 minutes or until the gravy has thickened to your preferred consistency.
Step 9: In the meantime, shred the meat using two forks.
Step 10: Place the meat on a large serving plate and the veggies on the side. Pour the gravy over and serve. Enjoy!
