"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Insta Pot Pot Roast and Potatoes Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Insta Pot Pot Roast and Potatoes, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
1 3-5 pound beef chuck roast
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1 pound baby red potatoes (The potatoes become mushy so cut into large chunks)
4 large carrots, chopped into large chunks (do not use baby carrots)
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons worcestershire sauce
1/4 cup water
2 tablespoons corn starch

Directions:
Directions:
Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.

Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.

Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.

When the cooking time is up, do a natural release for 20 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 20 minutes). After 20 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down. Let rest for 10 minutes before releasing the lid.

Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Transfer broth to a pan on stovetop. Bring to boil. Add cornstarch to thicken. Makes excellent gravy.

***The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.

Personal Notes:
Personal Notes:
I like to brown my meat on the stovetop and then transfer all ingredients into my insta-pot. It is totally up to you. Also, this is a great recipe to set your delay mode. Have your dinner ready when you get home from work, church or after school activities.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

6W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!