Instant Pot Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pot roast braised with root vegetables in a rich, winy gravy made in a pressure cooker. Fall-apart beef, carrots, potatoes, and onions deliver classic comfort food in a fraction of the traditional time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 2.5 lb. chuck boneless pot roast
- 1/4 cup olive oil (divided (2 tablespoons and 2 tablespoons))
- 5 cloves of garlic (smashed)
- 1 small white onion (chopped)
- 1 leek (chopped (green part cut off))
- 6 medium carrots (chopped)
- 6 medium celery stalks (chopped)
- 6 medium red potatoes (4 cups quartered)
- 1/2 cup dry red wine
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoon cornstarch
At a glance
PER SERVING · TIME 122M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 32m
- Sodium
- 921mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1491mg
- Calcium
- 81mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 921MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.