HOW LONG TO COOK A POT ROAST RECIPES

Name: Instant Pot Pot Roast With Vegetables
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 1 3-pound boneless chuck roast; 1 tablespoon kosher salt; 1½ teaspoons black pepper; 1 teaspoon garlic powder; ½ teaspoon onion powder; 2 tablespoons olive oil (or vegetable oil); 3 cups beef broth (I use 3 cups water plus 3 teaspoons Better Than Bouillon Roasted Beef Base); 2 pounds carrots (peeled and cut into 1-inch pieces); 2 pounds Yukon gold or red potatoes (cut into 1-inch pieces, peeled if desired); 2 tablespoons cornstarch; 2 tablespoons cold water

INSTANT POT POT ROAST WITH VEGETABLES - NOW COOK THIS!

Instant Pot Pot Roast With Vegetables - Now Cook This! image

This Instant Pot Pot Roast With Vegetables is the best pot roast I have ever made! Thanks to the Instant Pot, it cooks up in a fraction of the time while giving you incredibly tender meat along with carrots and potatoes in a rich, super flavorful gravy.

Provided by Michelle / Now Cook This!

Categories Dinner

Total Time 120 minutes

Prep Time 15 minutes

Cook Time 105 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 3-pound boneless chuck roast
1 tablespoon kosher salt
1½ teaspoons black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons olive oil (or vegetable oil)
3 cups beef broth (I use 3 cups water plus 3 teaspoons Better Than Bouillon Roasted Beef Base)
2 pounds carrots (peeled and cut into 1-inch pieces)
2 pounds Yukon gold or red potatoes (cut into 1-inch pieces, peeled if desired)
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Combine the salt, pepper, garlic powder, and onion powder in a small bowl. Season the chuck roast on all sides with all of the seasoning mixture.
Using the Instant Pot SAUTE function at its highest heat setting, heat the olive oil until the Instant Pot reads HOT. Add the chuck roast and sear on both sides until very nicely browned, about 4 minutes per side.
Remove the roast from the Instant Pot to a plate.
Add the beef broth to the Instant Pot. Using a wooden spoon, scrape up all of the browned bits from the bottom of the pot.
Return the roast to the Instant Pot. Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 45 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, immediately and carefully quick-release the pressure.
Add the carrots and potatoes to the Instant Pot. Press the vegetables down into the broth as best as you can (it's okay if they are not all covered). Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 5 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, turn off the Instant Pot and allow the pressure to naturally release for 20 minutes, then quick-release any remaining pressure.
Remove the meat, carrots, and potatoes to a serving dish. Using two forks, shred the meat. Cover with foil and keep warm.
Using the SAUTE function of the Instant Pot, bring the broth to a boil.
In a small bowl, combine the cornstarch and cold water to make a slurry. While constantly stirring the broth, add the slurry. Cook, stirring occasionally, for 2 to 3 minutes or until the gravy has thickened slightly. Note: I don't make a super-thick gravy. If you would like your gravy thicker, just add more cornstarch slurry.
Serve the pot roast, carrots and potatoes with the gravy and ENJOY!

Nutrition Facts : Calories 679 kcal, ServingSize 1 serving

INSTANT POT POT ROAST WITH VEGETABLES - NOW COOK THIS!

Instant Pot Pot Roast With Vegetables - Now Cook This! image

This Instant Pot Pot Roast With Vegetables is the best pot roast I have ever made! Thanks to the Instant Pot, it cooks up in a fraction of the time while giving you incredibly tender meat along with carrots and potatoes in a rich, super flavorful gravy.

Provided by Michelle / Now Cook This!

Categories Dinner

Total Time 120 minutes

Prep Time 15 minutes

Cook Time 105 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 3-pound boneless chuck roast
1 tablespoon kosher salt
1½ teaspoons black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons olive oil (or vegetable oil)
3 cups beef broth (I use 3 cups water plus 3 teaspoons Better Than Bouillon Roasted Beef Base)
2 pounds carrots (peeled and cut into 1-inch pieces)
2 pounds Yukon gold or red potatoes (cut into 1-inch pieces, peeled if desired)
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Combine the salt, pepper, garlic powder, and onion powder in a small bowl. Season the chuck roast on all sides with all of the seasoning mixture.
Using the Instant Pot SAUTE function at its highest heat setting, heat the olive oil until the Instant Pot reads HOT. Add the chuck roast and sear on both sides until very nicely browned, about 4 minutes per side.
Remove the roast from the Instant Pot to a plate.
Add the beef broth to the Instant Pot. Using a wooden spoon, scrape up all of the browned bits from the bottom of the pot.
Return the roast to the Instant Pot. Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 45 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, immediately and carefully quick-release the pressure.
Add the carrots and potatoes to the Instant Pot. Press the vegetables down into the broth as best as you can (it's okay if they are not all covered). Put the lid on, make sure the steam release valve is set to SEALING, and cook on HIGH pressure for 5 minutes. Note: It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins to count down. When the cooking time has finished, turn off the Instant Pot and allow the pressure to naturally release for 20 minutes, then quick-release any remaining pressure.
Remove the meat, carrots, and potatoes to a serving dish. Using two forks, shred the meat. Cover with foil and keep warm.
Using the SAUTE function of the Instant Pot, bring the broth to a boil.
In a small bowl, combine the cornstarch and cold water to make a slurry. While constantly stirring the broth, add the slurry. Cook, stirring occasionally, for 2 to 3 minutes or until the gravy has thickened slightly. Note: I don't make a super-thick gravy. If you would like your gravy thicker, just add more cornstarch slurry.
Serve the pot roast, carrots and potatoes with the gravy and ENJOY!

Nutrition Facts : Calories 679 kcal, ServingSize 1 serving

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INSTANT POT POT ROAST WITH VEGETABLES - NOW COOK THIS!

This Instant Pot Pot Roast With Vegetables is the best pot roast I have ever made! Thanks to the Instant Pot, it cooks up in a fraction of the time while giving you incredibly tender meat along with carrots and potatoes in a rich, super flavorful gravy.
From nowcookthis.com
Reviews 5
Total Time 120 minutes
Category Dinner
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Calories 679 kcal per serving

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