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Sunday Pot Roast
Sunday Pot Roast
| By : |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 1/2 - 5 pounds chuck roast extra fat removed, cut across the grain in
2-inch slices , connective tissue removed, patted dry with paper towels - 1 tablespoon season all salt or choice of spices
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 1 3/4 cup Water
- 2 teaspoons beef bouillon powder or base, alternatively swap out bouillon and water for
1 3/4 cup beef broth - 1/4 cup Worcestershire sauce
- 1 medium onion sliced thick
- 2 bay leaves
- 2 pounds potatoes peeled and sliced/cubed
- 1 cup baby carrots or
2-inch cut length in2-inch slices - 3 tablespoons all-purpose flour
- 3 tablespoons butter softened and unsalted
Ingredients
|
Instructions
- Coat the roast with seasoning.
- Put
1 tablespoon of oil into the Instant Pot on Saute mode and adjust to high heat. When pot is hot, brown the roast pieces in small batches in a single layer on all sides for a minute or two. Remove roast and turn off the Instant Pot. - In a large measuring cup, mix the water, Worcestershire, and beef bouillon. Slowly pour into pot.
- Scrape all the brown bits off the bottom. Put roast pieces back in. Top with onions and bay leaves.
- Cover, seal, and cook on Manual at high pressure for 30 minutes, followed by a 15 minute natural release.
- Remove the roast, and onions. Cover with foil.
- Place potatoes and carrots in a steamer basket.
- Place the basket into the leftover broth from the roast in the Instant Pot. Cover and cook on Manual at high pressure for 5-6 minutes. When time is up quick release the pressure. Remove the steamer basket from the pot.
- If you want, mash the potatoes in desired method or leave in whole chunks.
- Mash the flour and butter together in a small bowl. Quickly whisk in the flour mixture into the broth.
- Heat the broth on Saute function, stirring continuously until thickened to desired consistency. Serve roast with the steamed vegetables and the thickened sauce drizzled on top. Enjoy!
Frieda is a Utah native with two grown boys who love to cook and bake as much as she does. When she is not in the kitchen, she is reading, walking with her puppy, or spending time with her family. Frieda learned to make amazing breads, dinner rolls and sugar cookies in her mother’s kitchen. She began teaching “Hands on” bread-making classes for her friends and neighbors. In these classes, someone suggested she begin a blog to share her recipes, and that is exactly what she has done! A recent adventure she has been enjoying is pressure cooking. She discovered electric pressure cookers like the Instant Pot in 2010 and began experimenting with many different recipes and shares these with you in both this app and her blog.
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Delicious, moist, and easy! I didnt have “season all” salt, so i used a spice mix that seemed appropriate (and it was). I doubled the recipe, so it ended up taking about 2 hours total with prep time.
Where has the IP been all my life!
Best pot roast I’ve ever had!
Fantastic! I did a 6lb chuck roast and sliced it into 2” thick slices. Reduced the beef stock to a cup, added 3/4 cup red wine. Might drop cooking time to 25 min next time. Otherwise it was a win all around with the family. The potatoes and Carrots were perfect!
Veggies and Meat were very tender and the gravy was delicious on top. Will make this often!
2nd time using and this tasted wonderful. Will definately make this one again. Whole family loved it.
First recipe used and made in my new IP. It was great! I tweaked the recipe a bit.
When searing, i added chopped garlic.
And used Pink Himalayan salt instead of all season salt
I am giving it 3 only because i think the cooking times were way off…the flavours were really good but it was more like an hour and a half before it was table ready…
Mm
Awesome and tender! I cut a large sirloin tip into 4 pieces. I used more spices (as suggested) and used small potatoes.
It’s great and i love it. Only problem is the timing is unrealistic. Though it is 30 cook time it takes 30 minutes to get up to pressure to start the 30 minutes.
Delicious! Meat was super tender and the gravy was fantastic. It took longer than it said though due to preheating and steam release but I still gave it 5 stars.
I threw it all in the pot, at the same time. Turned out great! Meat was tender, veggies were cooked, and I didn’t have to change the cooking time. Success!
Best roast beef ever! The prep time took a littke longer but totally worth it. This will be reglar in our house.
Finished making it tonight. It said it was 50min cooking time. Thats a lie. It has literally taken us 2.5 hours to prep, preheat, cut, portion out, and cooking. Very misleading.
Delicious. Moist. Fall apart. Gravy was great. My whole family loved it.
Just purchased the IP and decided this recipe to be my first to try. Im sorry to say it was very bland. The meat did not fall apart. So, I’m wondering why the recipe didn’t call for a 45 min cook time using the meat/stew button? Perhaps next time I’ll slow cook my roast using my own recipe.
Easy and tasty – i used red potatoes, quartered and disnt mash them.
Family loved it!
So tasty! I used a sirloin tip roast, and seasoned with salt & pepper; otherwise I followed the directions. Used baby potatoes too. Super easy and I really enjoyed it.
Wouldn’t it be more accurate to say this requires 1.25-1.50 hours to make, since every time you close your pot, you have to add another 15 mins. to come up to pressure? That means add 15 mins. for the meat, and add another 15 mins. for the veggies…plus the allotted cook times for each. Just trying to help new IP cooks set realistic expectations when planning their meal.
@Michelle, the recipe doesn’t include the coming to pressure, natural release times or making the gravy, so yes, I’d plan on starting the recipe 1.5 hours before eating. Still is a great recipe and time saver, since roast can take 3-4 hours in the oven.
This was the first thing I made in my new Instant Pot and it turned out great! The family was impressed!
I know I should adjust to hog pressure, but what about the mode? Should I leave it on normal or bump it up to “more?” Thank you!
*high pressure
The finshed product was great. My family loved it. Since this was my first time cooking with an IP, like others, I think the recipe should be adjust to allot time for the entire process. Its somewhat misleading for a beginner.
Followed directions exactly snd all was great except the vegetables were undercooked to my taste. Next time I will cook them longer and/or use the slow release to make them more tender.
My first meal in my Instantpot. Its the best roast i have ever made. I added 2 cloves of garlic and didnt use the Worsh sauce in the broth.
My first thing made in the Instant Pot and it had such a great flavor! For 3 pounds of meat, I think I should have cooked it for a little less than 30 minutes, but it still turned out wonderfully. The whole family loved it!
Made this tonight as our first Instant Pot recipe, and it was delish! We had to tweak it a little bit because our roast was still half frozen. It took about 2 hours total prep time and when it was ready to eat. We left the roast whole and ended up leaving it in the whole time while the potatos and carrots cooked! Easy for a first recipe!
Really fantastic meal! But this took me about three hours beginning to end
Worked really well! I didn’t do the veggies, but the meat was delish. I made gravy in a separate pan.
I just got my instant pot … I was skeptical about how good this would turn out…..i will never crockpot again!!!! So eady and quick anf very tasty!!!
I agree with most of the earlier posts — the times weren’t realistic. Still much quicker than a crock pot. All in all, a great way to make a roast.
I also rubbed a little dry Italian dressing seasoning on the roast before searing. The meal was absolutely delicious.
I made a similar roast using the cooking instructions from this as a guidleine. No bay leaves or butter here. Used tri tip roast, red potatoes and carrots. Seared the roast using blend of spices. Then in the drippings I sauteed onions,celery and garlic with beef broth. Added the meat, potatoes amd carrots into pot and used the meat/stew setting for 45 minutes and then released remaining pressure after finished for 20 minutes. Came out perfectly done and extremely tender!
Delicious! Tender, tasty and QUICK! Do this!
Needed some garlic. Meat was bland with just salt and pepper. Gravy was flavorful though.
Delicious, hearty beef taste in such a short amount of time is a miracle. I will use more spices next time, however, for our personal taste.
Best pot roast I’ve ever made. The amount of time is longer than it says but it is so worth it.
I love to eat pot roast as much as my man love eating my ass so good
My family loved! I used my own seasonings that my family would like. Extended cook time for roast to 33min and for potatoes/carrots 8min but I think I should have went 7min.
The meat was stiff after 33 min pressure cook. What did i do wrong?
Duo put back on 33 min pressure cook. Fingers crossed it works