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Instant Pot Umami Pot Roast
An entrée meal of beef chuck roast and potatoes with a deliciously flavorful gravy!
Course
Main Course
Cuisine
American
Keyword
carrots, Pot Roast, Potatoes, Umami Pot Roast
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
Calories
686
kcal
Author
Corrie
Ingredients
2
lb
beef chuck roast
¾
lb
potatoes
large bite-sized pieces
2
carrots
peeled and cut into large chunks
1
onion
diced
2
stalks
celery
diced
1
garlic clove
minced
½
cup
red wine
1
teaspoon
thyme
minced
½
teaspoon
smoked paprika
1
teaspoon
black pepper
½
cup
flour
1
tablespoon
Worcestershire sauce
1
teaspoon
salt
Instructions
In a bowl, mix together flour with ½ teaspoon salt, ½ teaspoon smoked paprika, and a ¼ teaspoon black pepper.
Marinate the beef chunks into the seasoned flour and keep aside.
Press "saute" and add oil.
Add beef and saute for about 3 minutes on each until brown.
Add onions, celery, and garlic and saute for 3 more minutes.
Add red wine, ½ cup of water, thyme and Worcestershire sauce and saute for 1 minute.
Sauté for about 1 minute and add potatoes, ½ teaspoon each of salt and black pepper.
Close the lid and cook on high pressure for 40 minutes.
When cooking time is complete, do a quick pressure release.
Add carrots, close the lid and cook on high pressure for 10 more minutes.
When cooking time is complete, do a quick release and serve :)
Optional - transfer 1 cup of the cooking liquid in a small saucepan, simmer for about 10 minutes and drizzle over the pot roast
Nutrition
Calories:
686
kcal
|
Carbohydrates:
34
g
|
Protein:
58
g
|
Fat:
33
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
2
g
|
Cholesterol:
196
mg
|
Sodium:
894
mg
|
Potassium:
1564
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
4459
IU
|
Vitamin C:
22
mg
|
Calcium:
94
mg
|
Iron:
8
mg