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    Instant Pot Beef Pot Roast

    Low SodiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNut-FreeGluten-FreeAmericanBeefDinner
    Instant Pot Beef Pot Roast
    Low SodiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNut-FreeGluten-FreeAmericanBeefDinner
    6 servings
    Active time: 30 minutes
    Total time: 1 hour 30 minutes

    Description

    Enjoy the comfort of perfectly cooked pot roast without the hours of roasting with this recipe that makes use of a multicooker, like the Instant Pot. Just 45 minutes in the pressure cooker is all it takes to make tender pot roast with potatoes and carrots alongside.

    Directions

    1. Heat 2 teaspoons oil in the pot of a multicooker on sauté mode. Add meat and brown on both sides, about 3 minutes per side. Transfer the meat to a bowl.
    2. Add the remaining 1 teaspoon oil to the pot. Add tomato paste, bay leaves, garlic, paprika, pepper, salt and cayenne to the pot and cook, stirring, until fragrant, about 1 minute. Stir in broth and Worcestershire, scraping up any brown bits. Add potatoes and carrots. Nestle the meat on top, then scatter onions over the top.
    3. Close and lock lid. Cook on high pressure for 45 minutes. Release the pressure manually and remove lid.
    4. Transfer the meat and vegetables to a platter and gently shred the meat into large pieces. Skim the fat off the top of the liquid in the pot. Transfer ¼ cup of the liquid to a small bowl and set aside. Return the pot to sauté mode and bring the remaining liquid to a simmer. Whisk together cornstarch and the reserved ¼ cup liquid, then add it the pot. Simmer until the sauce has thickened, 5 to 8 minutes. Stir in vinegar. Serve the sauce over the meat and vegetables.

    Tips

    • Equipment: Electric pressure cooker (multicooker)
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories298 cal
    • Total Fat8.7 g
    • Saturated Fat2.6 g
    • Cholesterol2 mg
    • Sodium385 mg
    • Carbohydrate Total24.5 g
    • Protein29.9 g
    • Phosphorus264 mg
    • Potassium910 mg
    • Fiber3.9 g
    • Calcium61 mg

    Ingredients

    • 3 teaspoons extra-virgin olive oil, divided
    • 1 beef chuck roast (1 3/4-2 pounds), trimmed
    • 1 tablespoon tomato paste
    • 2 dried bay leaves
    • 1 tablespoon minced garlic
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground pepper
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper
    • 2 cups low-sodium beef broth
    • 2 tablespoons Worcestershire sauce
    • 4 large red potatoes, quartered (about 1 pound)
    • 4 large carrots, cut into 1-inch pieces (about 1 pound)
    • 2 yellow onions, quartered
    • 1 tablespoon cornstarch
    • 1 tablespoon cider vinegar

    Ingredients

    • 3 teaspoons extra-virgin olive oil, divided
    • 1 beef chuck roast (1 3/4-2 pounds), trimmed
    • 1 tablespoon tomato paste
    • 2 dried bay leaves
    • 1 tablespoon minced garlic
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground pepper
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper
    • 2 cups low-sodium beef broth
    • 2 tablespoons Worcestershire sauce
    • 4 large red potatoes, quartered (about 1 pound)
    • 4 large carrots, cut into 1-inch pieces (about 1 pound)
    • 2 yellow onions, quartered
    • 1 tablespoon cornstarch
    • 1 tablespoon cider vinegar

    Description

    Enjoy the comfort of perfectly cooked pot roast without the hours of roasting with this recipe that makes use of a multicooker, like the Instant Pot. Just 45 minutes in the pressure cooker is all it takes to make tender pot roast with potatoes and carrots alongside.

    Directions

    1. Heat 2 teaspoons oil in the pot of a multicooker on sauté mode. Add meat and brown on both sides, about 3 minutes per side. Transfer the meat to a bowl.
    2. Add the remaining 1 teaspoon oil to the pot. Add tomato paste, bay leaves, garlic, paprika, pepper, salt and cayenne to the pot and cook, stirring, until fragrant, about 1 minute. Stir in broth and Worcestershire, scraping up any brown bits. Add potatoes and carrots. Nestle the meat on top, then scatter onions over the top.
    3. Close and lock lid. Cook on high pressure for 45 minutes. Release the pressure manually and remove lid.
    4. Transfer the meat and vegetables to a platter and gently shred the meat into large pieces. Skim the fat off the top of the liquid in the pot. Transfer ¼ cup of the liquid to a small bowl and set aside. Return the pot to sauté mode and bring the remaining liquid to a simmer. Whisk together cornstarch and the reserved ¼ cup liquid, then add it the pot. Simmer until the sauce has thickened, 5 to 8 minutes. Stir in vinegar. Serve the sauce over the meat and vegetables.

    Tips

    • Equipment: Electric pressure cooker (multicooker)
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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