This Instant Pot Pot Roast is a savory and satisfying dish that will appeal to those who love hearty, comforting meals. The blend of salty, savory flavors from the seasoning salt, garlic, parsley, onion, and black pepper creates a depth of flavor that complements the tender beef chuck roast. The addition of balsamic vinegar, Worcestershire sauce, and tomato paste adds a subtle sweetness and tanginess, while the Creamer potatoes and carrots provide a delightful textural contrast. This recipe is perfect for busy weeknights or cozy Sunday dinners, as the Instant Pot makes it easy to prepare a delicious and satisfying meal with minimal effort. Whether you're a busy parent, a meal-prepping enthusiast, or simply someone who appreciates a well-executed pot roast, this recipe is sure to become a new family favorite.
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Ingredients
2 cup(s) low sodium beef broth
3 tbsp(s) balsamic vinegar
2 tbsp(s) Worcestershire sauce
1 1/2 lb(s) Creamer potatoes
Instructions
1. In a small bowl, combine the seasoning salt, garlic powder, dried parsley, onion powder, and black pepper.
2. Pat the beef chuck roast dry with paper towels and rub the seasoning mixture all over the meat.
3. Set the Instant Pot to the sauté function and add the canola oil. When the oil is hot, add the seasoned beef and sear on all sides until a nice brown crust forms, about 2-3 minutes per side.
4. Remove the beef from the Instant Pot and set aside.
5. Add the onion to the Instant Pot and sauté for 2-3 minutes, or until translucent.
6. Add the garlic and sauté for an additional minute.
7. Pour in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce, and stir to combine.
8. Add the seared beef back to the Instant Pot and secure the lid.
9. Cook on high pressure for 60 minutes, then allow the pressure to naturally release for 15 minutes.
10. Carefully release the remaining pressure and remove the lid.
11. Add the Creamer potatoes and carrots to the Instant Pot, making sure they are submerged in the cooking liquid.
12. Secure the lid and cook on high pressure for an additional 15 minutes.
13. While the potatoes and carrots are cooking, in a small bowl, whisk together the ketchup, cornstarch, and water to create a slurry.
14. When the cooking time is up, carefully release the pressure and remove the lid.
15. Stir the cornstarch slurry into the cooking liquid and let it simmer for 2-3 minutes, or until the sauce has thickened.
16. Serve the Instant Pot Pot Roast immediately, with the potatoes, carrots, and sauce.
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