Name: Pot Roast for A Crowd
Prep time: 10 min
Cook time: 80 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 tbsp olive oil; 2 lbs boneless chuck roast; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 small yellow onion (thinly sliced); 2 cloves garlic (finely chopped); 1 tsp ground thyme; 1-1/2 cup beef broth; 1 tbsp tomato paste; 3 medium carrots (peeled and cut into large chunks); 3/4 lb baby potatoes; 1 bay leaf

Pot Roast for A Crowd

By :Healthy Instant Pot Cookbook by Dana Angelo White

It doesn’t get more comforting than this one-pot classic! Fork-tender beef and perfectly cooked vegetables make a delicious meal, without a high-fat gravy or lots of wine.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Diet

Paleo

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Chuck Roast, Potatoes

Prep Time

10 minutes

Cook Time

80 minutes

Servings

6 servings

Ingredients

1 tbsp olive oil
2 lbs boneless chuck roast
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small yellow onion thinly sliced
2 cloves garlic finely chopped
1 tsp ground thyme
1-1/2 cup beef broth
1 tbsp tomato paste
3 medium carrots peeled and cut into large chunks
3/4 lb baby potatoes
1 bay leaf

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Diet

Paleo

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Chuck Roast, Potatoes

Prep Time

10 minutes

Cook Time

80 minutes

Servings

6 servings

Ingredients

1 tbsp olive oil
2 lbs boneless chuck roast
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small yellow onion thinly sliced
2 cloves garlic finely chopped
1 tsp ground thyme
1-1/2 cup beef broth
1 tbsp tomato paste
3 medium carrots peeled and cut into large chunks
3/4 lb baby potatoes
1 bay leaf

Instructions

Select Sauté and add the olive oil to the inner pot. Season the roast with the kosher salt and pepper.
Transfer the roast to the pot and sauté until lightly browned, about 2–3 minutes per side, using tongs to turn the roast periodically. Transfer to a plate and set aside.
Add the onion, garlic, and thyme to the pot, and sauté for an additional 3 minutes. Add the beef broth and tomato paste. Using a wooden spoon, mix the ingredients well and scrape any browned bits from the bottom of the pot.
Transfer the roast back to the pot. Add the carrots, potatoes, and bay leaf.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 50 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
Open the lid, discard the bay leaf, and transfer the roast and vegetables to a large serving platter. Serve warm.

Healthy Instant Pot Cookbook by Dana Angelo White

Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She is a Sports Dietition and Clinical Professor at Quinnipiac University, specializing in culinary nutrition, recipe development and sports nutrition. She is the author of First Bites: Superfoods for Babies and Toddlers, a nutrition expert for Food Network.com and founding contributor for Food Network’s Healthy Eats blog. Dana has served on advisory boards for Applegate, Chobani and Healthy Happy Kids. Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, menus and her own personal blog.