Well Plated · by Erin Clarke★ 4.8 (30)
Instant Pot Roast
NUTRITION · PER SERVING135M COOK
CAL 30%·PRO 81%
CARBS 24G16% OF CAL
4G FIBER14G OTHER6G TOTAL SUGAR
FAT 37G56% OF CAL
13G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic pot roast with tender chuck beef, potatoes, carrots, and rich gravy made in an Instant Pot. Hearty and comforting, ready in about two hours.
mainamericanroastbeef🥘 pressure cookerdairy freegluten free
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 ½ to 3 pound boneless chuck roast (cut in half)
- 6 cloves garlic (divided)
- 2 long sprigs fresh rosemary (cut into thirds (or 3 shorter sprigs cut in half))
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt (plus a few pinches)
- ½ teaspoon ground black pepper
- ½ cup water
- 1 pound baby red potatoes (scrubbed and left whole)
- 1 (8-ounce) can tomato sauce*
- 3 tablespoons Worcestershire sauce
- 2 ½ cups baby carrots** (see note)
- 2 tablespoons cornstarch (plus 2 tablespoons water to create a slurry)
At a glance
PER SERVING · TIME 135M
CAL 30%·PRO 81%
CARBS 24G16% OF CAL
4G FIBER14G OTHER6G TOTAL SUGAR
FAT 37G56% OF CAL
13G 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
- 20m
- Cook
- 1h 55m
- Sodium
- 740mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1254mg
- Calcium
- 59mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 740MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.