Menu Fermer

Perfect Instant Pot Pot Roast

Perfect Instant Pot Pot Roast

Looking for the BEST Instant Pot Pot Roast Recipe? You’ve found it! This pot roast recipe is tender, tasty, and the perfect one-pot meal.

Suitable for Keto, Paleo, Whole30, and gluten-free dieters. The recipe also includes Weight Watchers points.

This Instant Pot Roast is so good. Fall-off-the-bone meat, stock seasoned to perfection and loaded with carrots and mushrooms. And in only a fraction of the time as the traditional roast.

Perfect Instant Pot Pot Roast

INGREDIENTS

3 pounds (1.35kg) chuck roast or rump roast beef

salt

black pepper

1 ½ tablespoon olive oil

1 large onion peeled and finely chopped

1 teaspoon minced garlic

8 mushrooms sliced

8 large carrots cut into 4 parts

1 ½ cups (355ml) beef broth

1 tablespoon balsamic vinegar

2 anchovies chopped

2 teaspoons mixed herbs

4 sprigs of fresh thyme

INSTRUCTIONS

First Season meat with salt and pepper.

Choice sauté function of Instant Pot, add 1 tablespoon of oil and wait until it says hotly.

Then sear the meat for five -5- minutes on each side, until browned.

Pot Roast

Remove meat from the pot and set aside.

Add remaining oil, scraping the bottom of the Instant Pot to remove any bits of meat stuck on it.

Then sauté the onions for five -5- minutes before stirring in the garlic for 30 seconds.

Stop the sauté function and deg laze the insert with 2 tablespoons of stock.

Add in the meat, mushrooms, carrots, beef stock, balsamic vinegar, anchovies, mixed herbs, and thyme sprigs. Season with any salt and pepper if needed.

Instant Pot Pot Roast

Then Cover the Instant Pot, select manual pressure / high pressure, and set the timer for fifty -50- minutes. When done allow for a complete natural pressure release (if not cooked through, cook for another 5-10 minutes).

Remove the pot roast from Instant Pot, slice or shred, and serve with the vegetables and sauce poured over the top.

Make gravy using the cooking liquid. To thicken, create a corn flour paste with 1 tablespoon corn flour and 2 tablespoons of water. After the roast is cooked, remove the meat, add the paste to the insert and sauté until it reaches the desired thickness.

NUTRITION

Calories: 553kcal | Carbohydrates: 21g | Protein: 47g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 373mg | Potassium: 1306mg | Fiber: 3g | Sugar: 14g | Vitamin A: 13650IU | Vitamin C: 7.9mg | Calcium: 99mg | Iron: 6mg

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *

-IRELOOP-