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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




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

1 1/3 cups
296 calories; protein 28.9g; carbohydrates 24.1g; dietary fiber 3.8g; sugars 6g; fat 8.4g; saturated fat 2.5g; cholesterol 78.6mg; vitamin a iu 8507.6IU; vitamin c 13.6mg; folate 39.6mcg; calcium 55.2mg; iron 3.5mg; magnesium 45.8mg; potassium 878.4mg; sodium 507.9mg; thiamin 0.2mg.

3 1/2 lean protein, 1 1/2 vegetable, 1 starch, 1/2 fat