Classic Pot Roast
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
8people
Servings
8people
Ingredients
  • 13 lb chuck roasttrimmed and cut into thirds
  • 1cup diced onions
  • 2tbsp tomato paste
  • 1tbsp Worcestershire sauce
  • 1tsp dried rosemary
  • 1tsp dried thyme
  • 1tsp kosher salt
  • 1tsp black pepper
  • 1 1/2cups low-sodium beef broth
  • 2cups chopped carrots
  • 2cups pearl onions or 1 white onioncoarsely chopped
  • 1 1/2cups chopped long white potatoes
  • 2pieces stalks of celerycut into large
  • 1cup quartered mushrooms
Instructions
  1. Place the roast in the Instant Pot.
  2. 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.
  3. 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.
  4. 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.
  5. Carefully transfer the roast to a bowl and coarsely shred it, then transfer onto a serving platter. Arrange the vegetables around the meat.
  6. 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