Leave a Reply
Want to join the discussion?Feel free to contribute!
Classic Pot Roast
Classic Pot Roast
| By : |
| Servings |
8 people
|
Ingredients
- 1 3 lb chuck roast trimmed and cut into thirds
- 1 cup diced onions
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 cups low-sodium beef broth
- 2 cups chopped carrots
- 2 cups pearl onions or 1 white onion coarsely chopped
- 1 1/2 cups chopped long white potatoes
- 2 pieces stalks of celery cut into large
- 1 cup quartered mushrooms
Ingredients
|
|
Instructions
- Place the roast in the Instant Pot.
- In a blender, combine the diced onions, tomato paste, Worcestershire sauce, rosemary, thyme, salt, pepper, and broth. Blend until smooth. Pour the sauce over the roast.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
- Open the lid, and stir in the carrots, pearl onions, potatoes, celery, and mushrooms. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Carefully transfer the roast to a bowl and coarsely shred it, then transfer onto a serving platter. Arrange the vegetables around the meat.
- Serve the pot liquid as a sauce on the side.
Recipe Notes
Per Serving Calories: 250
Total Fat: 5g
Saturated Fat: 2g
Sodium: 420mg
Carbohydrates: 15g
Fiber: 3g
Sugars: 5g
Protein: 34g
All Cook Books by :
You might also like
Feel free to contribute!
Download Recipe App
I have an Instant Pot Duo Evo Plus. I followed this recipe exactly and did not have great results. Though the meat was technically cooked, it was super tough and I wasn’t able to shred it. In order to save the dish I decided to use the slow cooker setting until the meat was tender enough to shred, about an hour and a half more. By that time however the veggies were mush and the juice/sauce was basically gone. In hind sight I should have separated the veggies then added them back in at the end.
Looking back at the recipe I was confused about the length of time. The recipe states 1-2 hours however reading the instructions state a total of 29 minutes. If you take time to prep, time for the pressure cooking to heat up, and the 29 minutes, it doesn’t equal 1-2 hours.
On a positive note blending the spices with the onions and beef broth made for a delicious sauce. I would just slow cook it the entire time rather then pressure cook.
Its funny as i was reading the instructions, i said to myself, there’s no way it’s going to cook in that short of time. I have one sitting in the fridge and i’m going to take your suggestion and slow cook it. First i’m going to saute it to brown before cooking.