(Instant Pot) Pot Roast

Original recipe: Best Instant Pot Pot Roast

Servings: 4

Prep: 1 hour 15 minutes

Cook: 1 hour 45 minutes

Total: 3 hours

Ingredients

• 2-3 teaspoons of salt, for rubbing on raw meat

• 3 pounds beef chuck, brisket, or round (at Safeway, the beef chuck actually says the words “pot roast”)

• 1 ½ teaspoons onion powder

• 1 teaspoon garlic powder

• 1 teaspoon ground black pepper

• 1 ½ tablespoons high heat cooking oil (I use avocado oil)

• 1 large onion, peeled and chopped in big chunks

• 5 medium carrots, peeled and chopped in big chunks

• 4 celery stalks, chopped in big chunks

• 5-6 garlic cloves, peeled and smashed

• 3 cups beef broth

• 1-2 bouillon cubes

• 2 tablespoons Worcestershire

• 3 tablespoons apple cider vinegar (don’t skip, it helps break down connective tissue and make meat tender)

• 4 rosemary sprigs

• 4 thyme sprigs

• 1 bay leaf

• 12-24 ounces baby potatoes (I can usually fit 24 oz, sometimes less depending on pot roast shape).

Directions

1. Salt the beef . Rest it at room temp for 1 hour. (3pm - 4:05)

2. Meanwhile, combine onion powder , garlic powder , and black pepper . Prep the vegetables . (3 - 4:05)

3. After the hour, dry the beef thoroughly with paper towels (dry meat sautés best), then rub with the spice mixture . (4:05 - 4:15)

4. Heat oil in Instant Pot with the Sauté setting on high. Brown the beef on all sides (~4 minutes per side). Remove beef to a plate. (4:15 - 4:35)

5. Add the onion , carrots , celery , and garlic to the pot. Cook, stirring occasionally, until softened and browned (~6 minutes). Remove to a bowl. (4:35 - 4:45)

6. Add beef broth , bouillon cubes , Worcestershire , and apple cider vinegar , and scrape up browned bits in the pot (not doing this may result in an error). (4:45 - 4:50)

7. Turn the Sauté function off. Return the beef and veggies to the pot. Add rosemary , thyme , bay leaf , and potatoes . The liquid may not cover it all. (4:50 - 4:55)

8. Select Pressure Cook (or Manual) on high pressure, and adjust cook time for your meat’s weight – assume 22 minutes for every pound. It’ll take about ~30 minutes to get to pressure. (4:55 - 5 start cook)

9. Let pressure release naturally for 10 minutes, then quick-release the rest (might take another 5 min).

10. Remove the meat to a cutting board, shred the beef and remove the fat . Serve in a bowl with plenty of juice to keep everything nice and hot!

Nutrition Per Serving Serving Size 1/8 of the recipe / Calories 456 / Total Fat 19.3g / Saturated Fat 6.5g / Cholesterol 183.6mg / Sodium 882.6g / Carbohydrate 14.2g / Dietary Fiber 2.9g / Total Sugars 3.5g / Protein 57g