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Instant Pot Old-Fashioned Pot Roast
Course
Main Course
Cuisine
American
Keyword
chuck roast, Old-Fashioned Pot Roast, Worcestershire sauce
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
4
Calories
720
kcal
Author
Corrie
Ingredients
3
lb
chuck roast
black pepper
to taste
kosher salt
to taste
1 ½
tsbp
canola oil
1
onion
chopped
3
garlic cloves
2
tablespoon
tomato paste
¼
cup
dry red wine
3
cup
beef stock
2
teaspoon
Worcestershire sauce
4
sprigs
fresh thyme
1
sprig
rosemary
fresh
2
bay leaves
1 ½
lb
baby red potatoes
2 ½
tablespoon
cornstarch
4
carrots
diagonally cut
Instructions
Turn on the instant pot and select sauté.
Season beef with 1½ teaspoons of salt and 1 teaspoon black pepper.
Add oil, beef and sauté for 3 minutes for each side.
Add onions and sauté for 3 minutes.
Further add tomato paste and garlic and sauté for 1 minute.
Stir in red wine, beef stock, thyme, rosemary, bay leaves, potato, carrots and Worcestershire sauce.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 60 minutes, release the pressure quickly through steam vent.
Open the lid and remove potatoes, carrots and beef from instant pot.
Take a bowl and whisk cornstarch with ¼ cup cold water, set it aside.
Again, select sauté setting.
Add cornstarch and cook for about 3 minutes.
Serve beef, carrots and tomatoes with this juice and enjoy.
Nutrition
Calories:
720
kcal
|
Carbohydrates:
19
g
|
Protein:
70
g
|
Fat:
40
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
2
g
|
Cholesterol:
235
mg
|
Sodium:
769
mg
|
Potassium:
1819
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
10411
IU
|
Vitamin C:
10
mg
|
Calcium:
114
mg
|
Iron:
8
mg