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1 teaspoon salt
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1 teaspoon dried marjoram
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1 teaspoon dried rosemary
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1 teaspoon garlic powder (Optional)
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1 teaspoon onion powder
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½ teaspoon ground black pepper
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½ teaspoon paprika (Optional)
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1 (3 pound) beef chuck roast, or more to taste
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1 tablespoon vegetable oil
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1 pound baby red potatoes
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4 large carrots, chopped into large chunks
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1 large yellow onion, sliced
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4 cups beef broth
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2 tablespoons Worcestershire sauce
Instant Pot Pot Roast
Instant Pot pot roast is a tasty family favorite, combining beef chuck, red potatoes, carrots, and herbs cooked together in one easy pressure cooker pot.
Recipes · Main Dishes · Beef · Pot Roast Recipes
| Prep Time: 20 mins |
| Cook Time: 1 hrs 30 mins |
| Total Time: 2 hrs 5 mins |
| Additional Time: 15 mins |
| Servings: 12 |
Ingredients
Ingredients List
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer roast, potatoes, carrots, and onions to a platter for serving.
Tips
If you use baby carrots, set your pressure cooking time to 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add the baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
Nutrition Facts (per serving)
Nutrition Facts
| 233 | Calories |
| 14g | Fat |
| 11g | Carbs |
| 15g | Protein |