Description
A quick and easy recipe for a tender and flavorful chuck roast made in the Instant Pot.
Ingredients
Scale
- 3–4 lbs chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 carrots, chopped
- 4 potatoes, chopped
Instructions
- Season the chuck roast with salt and pepper.
- Set the Instant Pot to ‘Sauté’ mode and add olive oil.
- Brown the roast on all sides, then remove it from the pot.
- Add chopped onion and garlic to the pot, sauté until softened.
- Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot.
- Add thyme and rosemary, then return the roast to the pot.
- Add chopped carrots and potatoes on top of the roast.
- Seal the Instant Pot and set it to ‘Manual’ for 60 minutes.
- Once done, allow for natural pressure release for 10-15 minutes, then quick release any remaining pressure.
- Remove the roast and vegetables, and let the roast rest before slicing.
Notes
- For extra flavor, marinate the roast overnight.
- Adjust cooking time based on the size of the roast.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg