Instant Pot Simple Pot Roast
Ingredients
The roast and seasonings
-
2-3
lbs
Chuck Roast, cut in two equal pieces
-
1 ½
teaspoons
Kosher Salt (divided)
-
½
teaspoon
Black Pepper
-
2
teaspoons
Steak Seasoning
-
2
Tablespoons
Vegetable Oil
-
1
cup
Beef or Chicken Broth
-
½
cup
V8 Juice
-
1
teaspoon
Liquid Smoke
-
1
Tablespoon
Worcestershire Sauce
-
2
teaspoons
Garlic Powder
-
1
Yellow Onion, chopped in 2" pieces
-
1
Bay Leaf
-
5
Sprigs
Thyme (or 1 tsp dried)
-
3
Large Carrots, cut in thirds
-
3
Ribs
Celery, cut in large pieces
-
5 or 6
small
Potatoes (leave whole)
For Gravy
-
⅓
cup
All Purpose Flour
-
4
Tablespoon
Butter
-
1
Pinch
Salt (or to taste)
Instructions
- Season the roast with salt, pepper, and steak seasoning.
- Set the Instant Pot to Sauté mode and add vegetable oil.
- Brown the roast for 8 minutes on each side.
- Mix broth, V8 juice, Worcestershire sauce, liquid smoke, garlic powder, and remaining salt.
- Remove the roast and sauté the onion for a couple of minutes.
- Add the broth mixture and scrape the brown bits from the pot.
- Add bay leaf and thyme, then return the roast to the pot.
- Add celery, carrots, and potatoes.
- Close the lid and set to Sealing position.
- Cancel Sauté mode and set to Manual for 60 minutes on High Pressure.
- Allow natural release for 15-20 minutes, then manually release any remaining steam.
- Remove the roast and vegetables to rest, leaving onions in the liquid.
- If the roast is not tender, return it for an additional 15 minutes.
- To make gravy, combine flour and butter, then add to the pot and stir until thickened.
- Serve the pot roast and vegetables with gravy.
Nutrition Facts (estimated)
Servings
6
Calories
427
Total fat
20g
Total carbohydrates
30g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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