Classic Pot Roast

By: Urvashi Pitre

Classic Pot Roast
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Dairy Free, Nut Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Per Serving Calories: 250
Total Fat: 5g
Saturated Fat: 2g
Sodium: 420mg
Carbohydrates: 15g
Fiber: 3g
Sugars: 5g
Protein: 34g"]
cuisine icon Keywords
1-2 hours, 8 people, black pepper, chopped carrots, chopped long white potatoes, chuck roast, contributed, dairy free, diced onions, dried rosemary, dried thyme, instant pot recipe, kosher salt, low-sodium beef broth, main course, medium, modern, nut free, pearl onions or 1 white onion, pressure cook, pressure cooker recipes, quartered mushrooms, stalks of celery, tomato paste, Urvashi Pitre, worcestershire sauce

serving icon Servings
8 people
Ingredients
  • 1 3 lb chuck roast
  • 1 cup diced onions
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 cups low-sodium beef broth
  • 2 cups chopped carrots
  • 2 cups pearl onions or 1 white onion
  • 1 1/2 cups chopped long white potatoes
  • 2 pieces stalks of celery
  • 1 cup quartered mushrooms
Instructions
  • Place the roast in the Instant Pot.
  • In a blender, combine the diced onions, tomato paste, Worcestershire sauce, rosemary, thyme, salt, pepper, and broth. Blend until smooth. Pour the sauce over the roast.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
  • Open the lid, and stir in the carrots, pearl onions, potatoes, celery, and mushrooms. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  • Carefully transfer the roast to a bowl and coarsely shred it, then transfer onto a serving platter. Arrange the vegetables around the meat.
  • Serve the pot liquid as a sauce on the side.
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