4 servingsbeefchuck or rump roast

Classic Pot Roast with Root Vegetables

By Instant Pot Culinary Team

4 Servings

Recipe Details

Cooking Technique: Roast

Yield: 4 Servings

Ingredients

1½ cups (350 ml) low-sodium beef or chicken broth
1 cup (235 ml) dry red wine
2 tbsp (32 g) tomato paste
1 tbsp (15 g) Dijon mustard
2 tsp Worcestershire sauce
1 tsp freshly ground black pepper
8 small new cooking potatoes
6 medium carrots
4 small parsnips
2 small onions
2 sprigs fresh rosemary
¾ tsp kosher salt
1 chuck or rump roast
Chopped fresh flat-leaf parsley

INSTRUCTIONS

In the cooking pot, whisk together the broth, wine, tomato paste, mustard, Worcestershire, and ½ tsp of the black pepper.
Add the potatoes, carrots, parsnips, onions, and rosemary to the cooking pot, and toss to combine.
Season the beef with the salt and remaining ½ tsp black pepper.
Nestle the beef into the vegetables in the cooking pot. Cover with the lid, press Roast, and adjust the temperature to 300°F (149°C) and the timer to 2 hours 30 minutes. Cook until the beef is very tender, about 2 hours 15 minutes. Press Cancel.
Remove and discard the rosemary. Transfer the beef to a cutting board, remove the string (if using), and slice thinly.
Arrange the beef and vegetables on a serving platter or plates, spooning any remaining liquid over the top. Sprinkle with parsley (optional).

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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