Instant Pot Pot Roast with Potatoes and Carrots

Ingredients and Weight:

• 3-4 pound boneless chuck roast
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups beef broth
• 1 pound Yukon Gold potatoes, peeled and cut into chunks

Preparation Time:

15 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Heat olive oil in the Instant Pot on the "Sauté" setting.
2. Sear the roast on all sides until browned.
3. Add onion, carrots, celery, and garlic to the pot and cook until onions are softened, about 5 minutes.
4. Sprinkle with thyme, rosemary, salt, and pepper.
5. Pour in beef broth and add potatoes.
6. Close the lid, set the valve to "Sealing," and cook on high pressure for 90 minutes.
7. Let the pressure release naturally for 15 minutes, then quick-release the remaining pressure.

Nutritional Information:

• Calories: 450
• Fat: 20g
• Protein: 40g
• Carbohydrates: 50g

Dish Characteristics:

• Tender and juicy pot roast
• Flavorful potatoes and carrots
• Comforting and hearty meal

User Comments:

• "This pot roast was amazing! The meat was perfectly cooked and the vegetables were so flavorful." - Jennifer
• "I'm not usually a fan of pot roast, but this recipe changed my mind. It was delicious!" - Tom
• "The Instant Pot made this dish so easy to make. It's now my go-to recipe for pot roast." - Sarah

Special Precautions and Tips:

• Use a chuck roast that is at least 3 pounds for best results.
• If you don't have Yukon Gold potatoes, you can use another variety of potatoes.
• Let the pressure release naturally for 15 minutes before quick-releasing the remaining pressure to avoid overcooking the meat.