Pot Roast for A Crowd

By: Healthy Instant Pot Cookbook by Dana Angelo White

It doesn’t get more comforting than this one-pot classic! Fork-tender beef and perfectly cooked vegetables make a delicious meal, without a high-fat gravy or lots of wine.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Paleo

Cooking Technique

Pressure Cook, Sauté

Keywords

1-2 hours, 6 servings, baby potatoes, bay leaf, beef broth, boneless chuck roast, carrots, contributed, cook 80 min, easy, freshly ground black pepper, garlic, ground thyme, Healthy Instant Pot Cookbook by Dana Angelo White, kosher salt, main course, modern, olive oil, paleo, prep 10 min, pressure cook, sauté, tomato paste, yellow onion

Prep Time

10 min

Cook Time

80 min

Servings

6 servings

Ingredients

1 tbsp olive oil
2 lbs boneless chuck roast
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small yellow onion
2 cloves garlic
1 tsp ground thyme
1-1/2 cup beef broth
1 tbsp tomato paste
3 medium carrots
3/4 lb baby potatoes
1 bay leaf

Instructions

Select Sauté and add the olive oil to the inner pot. Season the roast with the kosher salt and pepper.
Transfer the roast to the pot and sauté until lightly browned, about 2–3 minutes per side, using tongs to turn the roast periodically. Transfer to a plate and set aside.
Add the onion, garlic, and thyme to the pot, and sauté for an additional 3 minutes. Add the beef broth and tomato paste. Using a wooden spoon, mix the ingredients well and scrape any browned bits from the bottom of the pot.
Transfer the roast back to the pot. Add the carrots, potatoes, and bay leaf.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 50 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
Open the lid, discard the bay leaf, and transfer the roast and vegetables to a large serving platter. Serve warm.

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