iFoodReal · by Olena Osipov★ 5.0 (64)
Instant Pot Pot Roast
NUTRITION · PER SERVING145M COOK
CAL 30%·PRO 72%
CARBS 30G20% OF CAL
3G FIBER3G SUGAR24G OTHER
FAT 36G53% OF CAL
12G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pressure cooker pot roast with tender fall-apart beef, carrots, potatoes, and mushrooms in a rich red wine and herb gravy. It's deeply savory and family-friendly. A comforting one-pot dinner.
mainamericanbeef🥘 pressure cooker🔥 ovendairy freegluten free
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds chuck or rump roast
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon thyme (dried)
- 1 teaspoon rosemary (dried)
- 1 teaspoon onion powder (dried)
- 1 teaspoon garlic powder (dried)
- 1/2 teaspoon paprika
- 3 tablespoons olive oil
- 2 large white or yellow onions (sliced)
- 4-6 ounces brown or Portobello mushrooms (sliced)
- 1 cup good red wine like Pinot Noir
- 1 cup beef broth (low sodium)
- 2 tablespoons red wine vinegar or Worcestershire sauce
- 1/2 pound baby carrots
- 2 pounds baby potatoes
- 1/4 cup cold water
- 3 tablespoons cornstarch
At a glance
PER SERVING · TIME 145M
CAL 30%·PRO 72%
CARBS 30G20% OF CAL
3G FIBER3G SUGAR24G OTHER
FAT 36G53% OF CAL
12G SAT24G UNSAT
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 15m
- Sodium
- 753mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 692mg
- Calcium
- 40mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.