Instant Pot Perfect Beef Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef pot roast with root vegetables braised in a rich, savory broth flavored with worcestershire and herbs. The Instant Pot method delivers fork-tender meat and vegetables in a fraction of traditional cooking time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 pound Beef Pot Roast (3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work))
- 2 Tablespoon olive oil
- 1 teaspoon salt ((more to taste – be generous))
- ½ teaspoon black pepper ((more to taste – be generous))
- ½ teaspoon garlic salt ((more or less to taste))
- 2 cups beef broth (divided)
- 1 onion (roughly chopped into large pieces)
- 1 pound baby carrots
- 3 celery stalks (roughly chopped into large pieces)
- 3 garlic cloves (minced)
- 3 Tablespoon Worcestershire sauce
- 2 Tablespoon balsamic vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon dried thyme ((more or less to taste))
- 1 teaspoon dried rosemary leaves ((more or less to taste))
- 4 cups drippings from Instant pot (liquid) from the Instant Pot after roast is done cooking
- 4 Tablespoon butter
- 3 Tablespoon flour
At a glance
PER SERVING · TIME 160M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 1582mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 919mg
- Calcium
- 77mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.