Instant Pot Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender fall-apart chuck roast with potatoes, carrots, and onions in a savory herb-infused broth made in an Instant Pot. The meat becomes melt-in-your-mouth soft in about an hour and a half. A comforting Sunday dinner made quick with pressure cooking.
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Nutrition & ingredients
Ingredients
serves 8- 3-4 pound chuck roast (excess fat trimmed)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil (or olive oil)
- 1 medium yellow onion (diced)
- 2 cups beef broth (or beef stock)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound baby potatoes (halved)
- 3 large carrots (peeled and cut into thick chunks)
- 3 tablespoons cornstarch (mixed with 3 tablespoons of cold water)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 20m
- Sodium
- 647mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 660mg
- Calcium
- 26mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.