Instant Pot Pot Roast
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The Woks of Life · by Sarah★ 5.0 (6)

Instant Pot Pot Roast

NUTRITION · PER SERVING110M COOK
CAL 35%·PRO 91%
CARBS 26G15% OF CAL
3G FIBER15G OTHER7G TOTAL SUGAR
FAT 44G57% OF CAL
15G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Instant Pot pot roast with tender beef, vegetables, and rich gravy cooked in under 90 minutes. Classic comfort food ready in a fraction of the traditional time.

mainamericanroastbeefdairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 4 pound boneless beef chuck roast
  • 2½ teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 medium onions ((cut into 1-inch/2.5cm pieces))
  • 3 stalks celery ((finely diced))
  • 3 cups chopped leeks ((white and light green parts—1 large leek))
  • 8 cloves garlic ((peeled and smashed))
  • ½ cup red wine ((can also substitute beef stock))
  • 1 cup beef stock
  • 1 teaspoon chicken base ((or 1 bouillon cube))
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme ((or 3 sprigs fresh))
  • 4 medium carrots ((cut into large chunks))
  • 1 pound baby potatoes
PREP
30M
SODIUM
958MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.