Classic Pot Roast with Potatoes and Carrots

Enjoy the comforting flavors of a perfectly cooked pot roast, infused with aromatic herbs and tender vegetables, all prepared effortlessly in the Instant Pot. This hearty dish makes for a satisfying meal that is sure to please the whole family.

Ingredients

For the Pot Roast
2 ½	lbs beef chuck roast
1	teaspoon kosher salt
1⁄4	teaspoon fresh ground black pepper
1	garlic clove, roughly chopped
1	teaspoon Worcestershire sauce
2	teaspoons dried thyme
1	tablespoon tomato paste
1	cup beef broth
1	lb small potato
3⁄4	lb carrot, peeled and roughly chopped
1⁄4	cup chopped fresh parsley

Instructions

• For the Pot Roast

  1. Begin by setting the Instant Pot to sauté mode. Add the beef chuck roast and sear for 2 to 3 minutes per side.
  2. Season the beef with kosher salt and fresh ground black pepper. Add the roughly chopped garlic, Worcestershire sauce, dried thyme, tomato paste, and beef broth.
  3. Arrange the potatoes and carrots on top of the beef.
  4. Cover the Instant Pot with the lid, ensuring it is locked in place. Set the vent to the sealing position and select manual on high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes.
  5. Release any remaining pressure and carefully remove the lid. Using a slotted spoon, transfer the cooked carrots and potatoes to a serving dish. Place the pot roast alongside and garnish with chopped fresh parsley.
  6. For a luscious gravy, switch the Instant Pot back to sauté mode and bring the cooking liquid to a simmer. In a separate bowl, mix a tablespoon of cornstarch with 3 tablespoons of the hot cooking liquid. Stir the cornstarch mixture back into the simmering liquid until thickened. Drizzle the gravy over the pot roast before serving.
  7. Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 grams.

Jul 30, 2024