Instant Pot Pot Roast with Potatoes and Carrots

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 50 minutes

Ingredients

Dry rub:

1/2 teaspoon black pepper

1 ½ teaspoons sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

3-4 pounds beef roast (cut in 4-6 pieces)

1 tablespoons olive oil

1/2 cup onion (chopped)

2 tablespoons garlic (minced)

2 cups beef broth

1-2 pound potatoes, cut into bigger chunks or whole baby potatoes

1 pound baby carrots (or 4 medium)

Gravy:

2 1/2 cup roast drippings, strained

1/2 cup water to mix with flour & salt

1/4 cup flour or rice flour

1/2 teaspoon salt

Directions

In a small mixing bowl, mix dry rub ingredients together and set aside.

Cut the chuck roast into 4-6 equal pieces along seams lines to expose fat. Trim off as much fat as possible. Pat dry. Add dry rub ingredients and rub it into the meat, coating evenly.

Set the Pressure Cooker to “Sauté” function.

Add 1 tbsp olive oil and let it preheat.

When the oil is hot, place the meat in the Pressure Cooker and let it sear for about 1-2 minutes on each side, until it gets a golden/brown crust. Add more olive oil if needed to sear more pieces. Then remove the meat from the pot.

Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute.

Add 2 cups beef broth and deglaze the bottom of the pan, scraping off the burnt bits. then turn off the “sauté” function off.

Put the meat back in the pot, place 1 pound baby potatoes and 1 pound carrots on top. Salt and pepper both. Cover with the lid and make sure your venting knob is turned to “sealing”.

Cook on manual high pressure for 35 minutes. When done, do 10 minutes natural pressure release.

After the meat and vegetables are done, take the roast and veggies out. You can put then on a serving plate and cover with foil to keep warm.

Drain drippings and strain them. Turn on the “Sauté” function again and let the liquid get to boil. Then mix flour, salt with water in shaker bottle and gradually whisk thickening into the boiling liquid.

Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.

While the gravy is cooking, take two forks and shred the meat.

I like to serve it on a large serving plate with meat on one side and vegetables on the other side. Pour some grave over the dish before serving.

Notes

This recipe has been modified a lot by me.

Nutrition

• Calories: 591 kcal
• Total Fat: 34 g
• Saturated Fat: 13 g
• Cholesterol: 156 mg
• Sodium: 1191 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 47 g