Instant Pot Roast Beef Food

QUICK + EASY INSTANT POT POT ROAST

Ingredients:

• 2 1/2 lbs beef chuck roast
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 garlic clove, roughly chopped
• 1 teaspoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 lb small potato
• 3/4 lb carrot, peeled and roughly chopped
• 1/4 cup chopped fresh parsley

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

INSTANT POT® CLASSIC POT ROAST

Ingredients:

• 2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 2 cups chopped onions
• 1 cup Progresso™ beef flavored broth (from 32-oz carton)
• 8 medium carrots, peeled and cut into fourths
• 3 celery stalks, cut into 1-inch pieces
• 3 cloves garlic, finely chopped
• 1 tablespoon chopped fresh thyme leaves
• 8 baby red potatoes, cut in half
• 3 tablespoons cornstarch
• 3 tablespoons water

Steps:

• Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
• Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

INSTANT POT® POT ROAST

Ingredients:

• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 1 tablespoon vegetable oil
• 1 (3 pound) beef chuck roast, or more to taste
• 1 pound baby red potatoes
• 4 large carrots, chopped into large chunks
• 1 large yellow onion, sliced
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
• Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
• Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast, potatoes, carrots, and onions to a platter for serving.