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Instant Pot Roast with Potatoes and Carrots
For this Roast with Potatoes recipe we are
using the slow-cook function
, to get a rich flavor. If you are in a hurry, you can save time and pressure cook for
40 minutes
instead.
Course
Main Course
Cuisine
international
Keyword
beef, chuck roast, roast beef, slow cooker
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
5
Calories
658
kcal
Author
Corrie
Ingredients
2
lbs
beef
chuck steak or brisket
1
teaspoon
salt
1
teaspoon
onion powder
1
teaspoon
thyme
1
teaspoon
garlic powder
1
teaspoon
paprika
1
teaspoon
black pepper
1
tablespoon
olive oil
½
onion
4
carrots
4
potatoes
1
cup
beef broth
1
tablespoon
Worcestershire sauce
1
tablespoon
cornstarch
parsley
for serving
Instructions
Season beef with salt, onion powder, thyme, garlic powder, paprika, and black pepper.
Press "saute" and add olive oil.
Add the beef and saute for 5 minutes on both sides.
Add beef broth, Worcestershire sauce, onions, carrots and potatoes and stir.
Close the lid cook on
slow cook
on normal or low for 8 hours.
When cooking time is complete, open the lid and press "saute".
Add cornstarch, stir well and saute for 2 minutes.
Take out the beef only and shred it.
Pour the stew over the shredded beef, top with parsley and serve :)
Video
Notes
Try to use fresh veggies as soon as you get them from the market
You can save time and pressure cook on high pressure for
40 minutes
instead.
Nutrition
Calories:
658
kcal
|
Carbohydrates:
39
g
|
Protein:
36
g
|
Fat:
40
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
18
g
|
Trans Fat:
2
g
|
Cholesterol:
129
mg
|
Sodium:
844
mg
|
Potassium:
1454
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
8211
IU
|
Vitamin C:
40
mg
|
Calcium:
84
mg
|
Iron:
5
mg