Easy pot roast in the Instant Pot that is so melt-in-your-mouth tender and juicy. It's as easy as throw everything in the pot and walk away.
Shopping List:
3 lb. chuck roast
1 cup sliced carrots
1-2 sliced celery stalks
1 large onion, cut in chunks
3 cups whole baby red potatoes
1 tbsp. minced garlic
2 tbls. Kosher salt (if using table salt, use 1/2 that much)
1 tsp. course black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pot roast seasoning
1/2 tsp. dried thyme and/or rosemary
2 cups beef broth
2 tbsp. olive oil
Directions:
Generously season the roast with the salt on all sides. Let set at room temperature for one hour. After one hour, pat the roast dry with paper towels then season with the onion powder, garlic powder, black pepper and pot roast seasoning.
Select the saute function on the Instant Pot and adjust to high heat.
When the display reads "hot", add the oil then roast. Sear 4-5 minutes on each side then remove and set aside.
Add a little more oil, if needed, then add the onion, celery and carrots. Add a pinch of salt. Toss several minutes until they begin to sweat and soften. Remove and set aside.
Add the beef broth and use a wooden spoon to scrape the bottom of the pot to deglaze. Then press cancel.
Add the roast and add the vegetables around the roast.
Replace the lid making sure the pressure value is set to the sealing position. Press the pressure cook/manual button and adjust to high pressure and select 60 minutes cook time.
After 60 minutes, let the pot naturally release pressure for 10 minutes, after which, do a quick release by moving the switch to the vent position and wait for the pin to drop before removing the lid.
The roast internal temperature should be at least 195F. Remove the roast to a cutting board and let rest 10 minutes before shredding.
Add the shredded roast and vegetables to a large serving patter and ladle on some of the cooking juices.
Serve and enjoy!
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INSTANT POT POT ROAST
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