Description
A hearty and flavorful Instant Pot Pot Roast that’s tender, juicy, and packed with vegetables. This easy one-pot meal is perfect for family dinners or special occasions.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 4–5 lb beef roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups chicken or beef stock
- 3 russet potatoes, diced
- 1 lb baby carrots
- 3 stalks celery, sliced
- 1 package McCormick Pot Roast Seasoning
- 5 tablespoons butter
- Parsley for garnish
Instructions
- Sear the roast: Press the saute button on your Instant Pot. Once hot, add olive oil. Rub the roast with salt and pepper and sear on all sides for about 4-5 minutes total.
- Pressure cook the roast: Add stock to deglaze the pan. Seal the Instant Pot and pressure cook for 45-50 minutes, depending on roast thickness.
- Add vegetables: Quick release the pressure. Add potatoes, carrots, celery, and seasoning. Close the lid and pressure cook for 10 minutes.
- Finish and serve: Quick release the pressure. Remove the roast to slice or shred in the pot. Add butter and stir to melt. Serve with vegetables and gravy, garnished with parsley.
Notes
- For a slow cooker version, sear the roast in a skillet, then add all ingredients except butter to the slow cooker. Cook on high for 4-6 hours or low for 8-10 hours. Add butter at the end.
- Let the roast rest for 10-15 minutes before slicing for juicier meat.
- For a richer gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the liquid after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40
- Cholesterol: 120 mg
