Sunday Pot Roast in the Instant Pot

Sunday dinner at my grandma’s was always Pot Roast and it’s still my “favorite” meal to eat! Honestly, if I was asked what my last meal would be I’d ask for pot roast.  I used to do it in the oven like grandma, then I started using the crock pot, putting the roast in frozen the night before and letting it cook until noon on Sunday! It was delicious that way, but today I made it in the Instant Pot and there will be not turning back to traditional methods for this gal!

I started out with a 3# bottom round roast, peeled potatoes and carrots.

First, I used the saute option and added 1-2 T of olive oil. Once the pot was hot, I added my roast and cut up onions and sauted the roast on both sides.

Then I added 2 cups of beef broth.  I peeled the potatoes and carrots and cut into large chunks. I actually only cut the potatoes in half because they are going to cook for 67 minutes and I didn’t want them to turn to mush!
Before adding the potatoes, I took a large ziplock bag, added 2T of olive oil and a package of onion soup mix. Added the potatoes and carrots and sealed the bag, and turned the bag until all the vegetables are coated with the mixture. Then dumped the vegetables into the Instant Pot.
Put the lid on and seal and using the Manual option, set the time for 67 minutes.  Once done, do a natural pressure release (NPR) for 10 minutes then finish with a quick release. (QR).

Everything was done to perfection and look at those potatoes how the juice is infused in them!! YUMMY!

The meat was melt in your mouth tender!

Added some homemade cole slaw and the
meal was ready to devour!

Sunday Pot Roast in the Instant Pot

Ingredients:

  • 3 lbs. beef roast of your choice – Chuck, bottom round, rump
  • salt & pepper to taste
  • 4 Tbsp. olive oil divided
  • 2 c. beef broth
  • 1 pkg onion soup mix
  • 1 white or yellow onion, quartered
  • 1 lb. potatoes
  • 1 c. baby carrots or cut up carrots
  • Instructions:
  • Sprinkle beef roast with salt and set aside.
  • Add 2 Tbsp. Olive oil to Instant Pot and set to “Saute”.
  • When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
  • Add beef broth to Instant Pot.
  • Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
  • Put veggies in Instant pot and distribute evenly around roast.

  • Place lid on Instant pot with steam valve closed.
  • Switch Instant Pot setting to “manual” and set for 60-80 minutes on “high” pressure (67 minutes seems to work ok, judge the time depending on the size of your roast).

  • Do a natural release for at least 10 minutes, then quick release.
  • Remove roast from instant pot, slice, and serve with vegetables.

  • Use extra drippings from the instant pot to make gravy or au jus.

Thanks for visiting today! I hope you will try this recipe, you won’t be disappointed!

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