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Instant Pot Pot Roast
Instant Pot Pot Roast. Fall apart tender beef with deliciously seasoned carrots and potatoes. The tastiest, and easiest, way to make pot roast.
Servings: 6 servings
- 2 tbsp olive oil divided
- 2.5 to 3 pound chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 onions cut into large chunks (each onion into about 8 chunks)
- splash red wine
- 1.5 pounds baby potatoes each potato cut in half
- 1.5 cups baby carrots
- packet brown gravy mix
- packet dry ranch mix
- 2 cups beef broth
Mix together salt, pepper, and garlic powder. Evenly rub over outside of chuck roast.
Turn Instant Pot to saute mode and heat 1 tbsp olive oil. Sear each side of chuck roast for 2 minutes. Remove from pot and set aside.
Add remaining tbsp of olive oil to pot with onions. Saute until onions are softened, about 4 minutes. Add splash of red wine to deglaze bottom of pot. Turn Instant Pot off.
Add carrots, potatoes, and beef to pot.
In a small bowl, mix together beef broth with gravy mix and ranch mix. Pour over beef.
Cook on high pressure for 60 minutes. Let natural release for 15 minutes.
Remove beef from pot and shred with two forks. Serve with juices and vegetables from pot.
Calories: 569kcal | Carbohydrates: 26g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 708mg | Potassium: 1402mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4440IU | Vitamin C: 25.9mg | Calcium: 76mg | Iron: 6.1mg