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Instant Pot Beef Pot Roast And Gravy
Course
dinner, Main Course
Cuisine
American
Keyword
beef, Beef Pot Roast And Gravy, parsnips
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Calories
1239
kcal
Author
Corrie
Ingredients
1
chuck trimmed roast
3
cups
beef broth
½
cup
red wine
3
garlic cloves
minced
3
large
parsnips
peeled and chopped
3
carrots
chopped
1
lb
turnips
chopped
1
onion
1
lb
potatoes
diced
4
sprigs
thyme
2
teaspoon
olive oil
¼
teaspoon
black pepper powder
1
teaspoon
kosher salt
2
tablespoon
flour
Instructions
Run salt and pepper on the roast. Add oil in the instant pot and put the roast in it, let it cook until it gets brown.
Add water, beef broth and red wine into the pot and let it cook for 35 minutes on manual “high”.
Release the pressure naturally.
Add rest of the contents and cook for 2-3 minutes.
Carefully take out the roast and cut into even slices.
Remove the herbs and add flour for thickening the sauce.
Serve the roast with cooked vegetables and sauce.
Nutrition
Calories:
1239
kcal
|
Carbohydrates:
239
g
|
Protein:
32
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Sodium:
5519
mg
|
Potassium:
5884
mg
|
Fiber:
49
g
|
Sugar:
57
g
|
Vitamin A:
30777
IU
|
Vitamin C:
292
mg
|
Calcium:
533
mg
|
Iron:
12
mg