Spend with Pennies · by Holly Nilsson★ 5.0 (59)
Instant Pot Pot Roast
NUTRITION · PER SERVING100M COOK
CAL 35%·PRO 90%
CARBS 24G14% OF CAL
3G FIBER16G OTHER5G TOTAL SUGAR
FAT 45G58% OF CAL
15G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pot roast with vegetables and rich gravy made quickly in an Instant Pot. Beef, potatoes, carrots, and celery braise together in a savory wine and herb sauce.
mainamericanroastbeef🥘 pressure cookerdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds beef chuck roast (or pot roast)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- ½ cup red wine
- 1 pound baby potatoes
- 3 carrots (sliced into 2" pieces)
- 1 rib celery (chopped into 1" pieces)
- 2 sprigs fresh rosemary (or 1 teaspoon dry)
- 2 cloves garlic
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ cup broth (or water, or as needed)
- 3 tablespoons cornstarch
At a glance
PER SERVING · TIME 100M
CAL 35%·PRO 90%
CARBS 24G14% OF CAL
3G FIBER16G OTHER5G TOTAL SUGAR
FAT 45G58% OF CAL
15G SAT30G 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
- 25m
- Cook
- 1h
- Sodium
- 514mg
- 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
- 1146mg
- Calcium
- 38mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.