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Classic Pot Roast
Classic Pot Roast
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This one is easy and faster than most other pot roast recipes mainly because the roast is cut into three smaller pieces. Why cook one large roast, have it take forever, and cook unevenly, only to shred it later? #ruthlessefficiency, people!
| Servings |
8 people
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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
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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
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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.
I cooked a brisket in my IP last week – about the same size – and it said to pressure cook for 45 minutes. 25 is not long enough
Can I use a frozen roast?
Most recipes for pressure cooked pot roast seem call for at least an hour on high (about 20 minutes per pound) and a bit longer for frozen. Some recipes add the vegetables after this first hour of cooking so that the roast gets another 20 minutes as the vegetables cook.
This link is a good option for a frozen roast. https://recipes.instantpot.com/recipe/all-american-pot-roast/
I just made a pot. I quickly seared the chuck for a couple of minute on high/saute. I then added the broth mix and pressure cooked on high for 25 minutes. I immediately released pressure, added vegetables (cut into large pieces) and then pressure cooked on high for an additional 15 minutes. When it was done i let it sit for about 10-15 minutes, released the pressure and it was absolutely perfect. Meat was perfectly tender and easily shredded, veggies were perfectly cooked.
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