Instant Pot Pot Roast with Potatoes and Carrots
Ingredients:
- 2 teaspoons seasoning salt (e.g., Lawry’s)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 lb beef chuck roast (or another cut, cut in half)
- 1 tablespoon canola oil
- 1 cup low-sodium beef broth
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1.5 lb Little Potatoes
- 3 large carrots, peeled and cut into thick slices
- OPTIONAL: Cornstarch to thicken juices
Instructions:
- In a small bowl, combine the seasoning salt, garlic powder, dried parsley, onion powder, and black pepper. Sprinkle this seasoning mixture over the beef roast to season it.
- Turn on the Instant Pot to the sauté mode. When it reads “hot,” add the canola oil and sear the beef roast on all sides. To do this, place the roast in the pot and do not move it for 2-3 minutes. When you flip it, it should release from the pan easily.
- To the Instant Pot, add the low-sodium beef broth, tomato paste, balsamic vinegar, and Worcestershire sauce. If there are brown bits stuck to the bottom from the meat, give them a scrape, and they should release easily. Stir to combine.
- Put the lid on the Instant Pot and turn the valve to sealing. Select the Manual or Pressure Cook setting and set the cook time for 55-65 minutes, depending on the size of your meat pieces (use 65 minutes to be safe).
- When the cook time is over, turn off the Instant Pot and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
- Add the Little Potatoes and carrots to the Instant Pot, put the lid back on, turn the valve to sealing, and select the Manual or Pressure Cook setting for 3 minutes.
- When the cook time for the vegetables is over, let the pressure release naturally for 10 minutes before moving the valve to venting to release the remaining pressure and opening the lid.
- Remove the beef from the Instant Pot and slice or pull it as desired. Serve it with the potatoes and carrots.
- OPTIONAL: If desired, combine equal parts cornstarch and water, stir it into the remaining juices in the Instant Pot, and turn the Instant Pot to sauté. Whisk continuously until the juices are thickened, and serve the thickened sauce with the pot roast.
Enjoy your flavorful and tender Instant Pot Pot Roast with Potatoes and Carrots!