Enjoy the comfort of perfectly cooked pot roast without the hours of roasting with this recipe that makes use of a multicooker, like the Instant Pot. Just 45 minutes in the pressure cooker is all it takes to make tender pot roast with potatoes and carrots alongside. Source: EatingWell.com, September 2018

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons oil in the pot of a multicooker on sauté mode. Add meat and brown on both sides, about 3 minutes per side. Transfer the meat to a bowl.

  • Add the remaining 1 teaspoon oil to the pot. Add tomato paste, bay leaves, garlic, paprika, pepper, salt and cayenne to the pot and cook, stirring, until fragrant, about 1 minute. Stir in broth and Worcestershire, scraping up any brown bits. Add potatoes and carrots. Nestle the meat on top, then scatter onions over the top.

  • Close and lock lid. Cook on high pressure for 45 minutes. Release the pressure manually and remove lid.

  • Transfer the meat and vegetables to a platter and gently shred the meat into large pieces. Skim the fat off the top of the liquid in the pot. Transfer 1/4 cup of the liquid to a small bowl and set aside. Return the pot to sauté mode and bring the remaining liquid to a simmer. Whisk together cornstarch and the reserved 1/4 cup liquid, then add it the pot. Simmer until the sauce has thickened, 5 to 8 minutes. Stir in vinegar. Serve the sauce over the meat and vegetables.

Nutrition Facts

296 calories; 8.4 g total fat; 2.5 g saturated fat; 79 mg cholesterol; 508 mg sodium. 878 mg potassium; 24.1 g carbohydrates; 3.8 g fiber; 6 g sugar; 28.9 g protein; 8508 IU vitamin a iu; 14 mg vitamin c; 40 mcg folate; 55 mg calcium; 4 mg iron; 46 mg magnesium;

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Rating: 1 stars
So very spicy!!! Inedible!!! I believe that there are errors in the recipe starting with smoked paprika that should probably be 1/2 teaspoon. I recommend not to use this recipe!!! Read More