The Ultimate Instant Pot Pot Roast Recipe: Your Ticket to Tender, Flavorful Comfort

Get ready to elevate your dinner game with the Perfect Instant Pot Pot Roast Recipe. This hearty and comforting dish is a classic favorite that’s been given a modern twist with the convenience of the Instant Pot. Say goodbye to long hours of slow cooking and hello to tender, succulent pot roast in a fraction of the time. With a flavorful blend of seasonings, tender beef chuck roast, and hearty vegetables, this recipe is sure to become a staple in your dinner rotation. So, grab your Instant Pot and let’s get cooking!

Ingredients:

For the Seasoning Blend:

2 teaspoons seasoning salt (such as Lawry’s)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon black pepper

For the Pot Roast:

3 lbs beef chuck roast, cut into 1lb chunks
2 tablespoons canola oil
1 medium onion, finely chopped
3 garlic cloves, finely minced
2 cups low-sodium beef broth
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 1/2 lbs Creamer potatoes (or baby potatoes), whole
3 large carrots, peeled and cut into thick slices
1 tablespoon ketchup (or honey)
2 tablespoons cornstarch
2 tablespoons water

Instructions:

Step 1: Prepare the Seasoning Blend

In a small bowl, combine the seasoning salt, garlic powder, dried parsley, onion powder, and black pepper. Mix well and set aside.

Step 2: Season and Sear the Beef

Season the beef chunks with the prepared seasoning blend, ensuring they are evenly coated.
Set the Instant Pot to the “Sauté” mode and heat the canola oil.
Once the oil is hot, add the seasoned beef chunks and sear them on all sides until browned. This helps seal in the juices and adds flavor to the pot roast.

Step 3: Add Aromatics and Deglaze

Add the chopped onion and minced garlic to the Instant Pot and sauté for a few minutes until softened and fragrant.
Pour in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce, stirring to combine.
Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as this adds depth of flavor to the dish.

Step 4: Pressure Cook the Pot Roast

Add the Creamer potatoes and sliced carrots to the Instant Pot, arranging them around the beef chunks.
Close the lid of the Instant Pot and ensure the valve is set to the sealing position.
Select the “Manual” or “Pressure Cook” mode and set the timer for 60 minutes on high pressure.
Once the cooking cycle is complete, allow for a natural pressure release for about 10-15 minutes, then carefully perform a quick pressure release to release any remaining pressure.

Step 5: Thicken the Sauce

In a small bowl, mix together the cornstarch and water to create a slurry.
Set the Instant Pot to the “Sauté” mode again and stir in the ketchup (or honey) and the cornstarch slurry.
Cook the sauce for a few minutes until it thickens to your desired consistency, stirring occasionally.

Step 6: Serve and Enjoy

Transfer the pot roast and vegetables to a serving platter or individual plates.
Spoon the thickened sauce over the pot roast and vegetables, garnishing with fresh parsley or thyme if desired.
Serve hot and enjoy the tender, flavorful goodness of your Perfect Instant Pot Pot Roast!

Cook Notes and Variations:

Beef Chuck Roast: While beef chuck roast is traditionally used for pot roast due to its tender and flavorful qualities, you can also use other cuts such as brisket or bottom round roast. Adjust the cooking time as needed based on the cut of meat you choose.
Vegetable Variations: Feel free to customize the vegetable selection based on your preferences. You can add additional vegetables such as celery, parsnips, or mushrooms for added flavor and nutrition.
Flavor Enhancements: For an extra flavor boost, consider adding a sprig of fresh rosemary or thyme to the Instant Pot before pressure cooking. These herbs infuse the dish with aromatic notes and complement the savory flavors of the pot roast.

Keto and Low-Carb Versions:

Keto Version:

To make a keto-friendly version of the Perfect Instant Pot Pot Roast, consider the following adjustments:

Omit the ketchup or honey from the recipe to reduce the carb content.
Serve the pot roast with low-carb vegetables such as cauliflower, broccoli, or Brussels sprouts instead of potatoes and carrots.
Use xanthan gum or another low-carb thickener in place of cornstarch to thicken the sauce.

Low-Carb Version:

For a low-carb twist on this classic dish, try the following modifications:

Substitute turnips or radishes for the Creamer potatoes to reduce the carb content.
Replace the ketchup or honey with a sugar-free alternative such as stevia or erythritol.
Use a low-carb vegetable broth or bone broth in place of the beef broth to further reduce the carb count.

In conclusion, the Perfect Instant Pot Pot Roast Recipe is a game-changer for busy weeknights and leisurely weekends alike. With its tender beef, flavorful vegetables, and rich, savory sauce, it’s a true comfort food classic that’s sure to satisfy the whole family. Whether you’re a seasoned Instant Pot pro or a beginner in the world of pressure cooking, this recipe is easy to follow and delivers delicious results every time. So, fire up your Instant Pot, gather your ingredients, and get ready to enjoy a hearty and satisfying meal that will warm your heart and soul!

Frequently Asked Questions (FAQs)

Q: Can I use a different type of meat for this recipe? A: Yes, you can use other cuts of beef such as brisket or bottom round roast for this pot roast recipe. Just be sure to adjust the cooking time accordingly based on the cut of meat you choose.

Q: Can I make this recipe ahead of time? A: Absolutely! This pot roast actually tastes even better the next day as the flavors have had time to meld together. You can prepare it in advance and store it in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.

Q: Can I freeze leftovers of this pot roast? A: Yes, this pot roast freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or resealable bags. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator, then warm it in a pot on the stove or in the microwave until heated through.

Q: Can I omit the potatoes and carrots to make this recipe keto-friendly or low-carb? A: Yes, you can omit the potatoes and carrots and serve the pot roast with low-carb vegetables such as cauliflower, broccoli, or Brussels sprouts instead. This will reduce the carb content of the dish while still providing plenty of flavor and nutrition.