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10Ingredients
75Minutes
680Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. chuck roast
- salt
- pepper
- 1 Tbsp. olive oil
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 onion (large, quartered)
- 1 lb. baby red potatoes (whole, about 10-12)
- 8 large carrots (cut in 2 inch pieces)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol150mg50% |
Sodium600mg25% |
Potassium1400mg40% |
Protein47g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A320% |
Vitamin C25% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(82)
Bri a month ago
Great recipe! The meat was tender & the potatoes cooked perfectly. The whole family enjoyed it!
Julia Contreras a year ago
I’ve made this recipe a few time and I usually make a few little changes. Tonight I used one cup of beef and one cup of red wine. Also, I decided that I’d rather have mashed potatoes instead of cooking potatoes in the Instant Pot. Nice little change up.
Sarah K 2 years ago
Great!
I doubled the liquid to 4 cups broth for my 8quart instant pot and added 15 minutes cooking time for altitude (I’m at 7000 feet) — turned out perfectly!
Colin G. 3 years ago
very basic recipe but delicious, I add more herbs and more potatoes but this is a great recipe to build your own off of.
Julianne Singer 3 years ago
The vegetables for this weren’t too good so I decided to cut them out for my second recipe and go with oven roasted WONDERFUL recipe
Jenn Schaeffer 3 years ago
Came out well, I did however add a lipton onion mushrrom soup/dip mix to my broth. Id say that without the additional flavoring, it could have turned out bland. cook time in the insta pot was accurate, roast came out super tender and moist.
cindy szutka 3 years ago
OMG..... I have never made restaurant pot roast every, till know will be making it again
Rachel Foster 3 years ago
This is the easiest pot roast recipe I have found! It was delicious and the most tender meat I’ve made in an instant pot. Highly recommend adding the flour at the end for the gravy consistency!
Cheyenne 4 years ago
I cooked this in the slow cooker on high for 4 hours instead of an instant pot, it’s simple and very tasty. I liked the flavor the fresh rosemary brought.
Seth 4 years ago
Overall, quite good. I’d prefer more herbs and flavor so perhaps I’ll season the meat more, and/or add some garlic next time. The carrots also became quite mushy. Not sure how to prevent that. The gravy was quite excellent. Made some cornbread to go with it, which was a great substitute for the biscuits I had originally planned.
Carson 4 years ago
The flavor it did have was good but the meat was dry, followed cook times and release directions.
Mallory G. 4 years ago
I followed this recipe exactly as it was written. The pot roast turned out dry and tough, and I do not recommend you make this dish for yourself or your family; only make this recipe if you’re in a college dorm room or on a camping trip and space is limited. Pressure cookers aren’t meant to cook post roasts. I will from now on only cook chicken breast (for tacos), rice, mashed potatoes, and other meals that do well in a pressure cooker.
Go Away 4 years ago
Won’t be eating until later, but it came together quickly and easily, and didn’t rely on tomatoes, which is a nice change.
Jennifer Daniels 4 years ago
Super easy - I pricked the meat with a knife before seasoning with S&P and a garlic herb blend, then seared it. I subbed red wine for the beef stock - we were camping, so I didn't have fresh herbs, subbed dried thyme, 1 bay leaf, and dried basil. Instead of whole carrots, I used 1/2 a Costco bag of the baby carrots. Was met with rave reviews.
Chad 4 years ago
Turned out very tender, but needed more seasoning. Potato’s & carrots were just right.
Amanda Newman 4 years ago
turned out great! we just mashed the potatoes- they were super tender and had liquid in them so they mashed easily. we made the gravy.