Don’t have time to prepare separate meals for different age group family members? Instant Pot Beef roast and potatoes is a recipe that is not just loved by adults but is kid-friendly too.
This one-pot meal is easy to cook and requires no effort.
Why This Recipe Works
Roast with potatoes is a complete meal as meat provides protein, potatoes are a good source of carb and it tastes yummy at the same time. So what are you waiting for just go through this recipe and give it a try.
Beef- is the widely used kind of meat among most populations. Beef is used as the main ingredient in different dishes such as burgers, steaks, stews, etc. It has high protein content and is healthy if eaten in moderation. 5 lb of beef is adequate for this recipe.
Potatoes- Do you know which is the most consumed vegetable worldwide? Yes, you guessed it right potatoes are loved and liked by almost everyone. You can have them in the form of French fries, mashed potatoes, potato cheese balls, cutlets and now making elite pair with Beef Roast.
Carrots- Carrots are considered very nutritious as they contain vitamin c, vitamin k and, other minerals. They also have beta carotene which is beneficial for the eyes. Therefore it is suggested to eat carrots or drink carrot juice to improve eyesight. It tastes great in this dish and makes it healthy too.
Worcestershire sauce- Adds unique flavor possessing a combination of anchovies, molasses, vinegar, garlic, salt and sugar. It should not be used in access and 1 tablespoon would be a good choice of quantity.
Can I pressure cook?
For this recipe we are using the slow-cook function, to get a rich flavor.
If you are in a hurry, you can save time and pressure cook for 40 minutes instead.
How to make
Place and assemble all the ingredients. They would look appetizing together already.
Slice the onion carefully and try not to release tears out of your eyes.
Peel and cut the carrots in medium size so they could be cooked well.
In a bowl, place beef Chuck and season it with salt
Add some onion powder
Also, add some thyme to the seasonings
Now put some garlic powder
Sprinkle smoked paprika
And finally, put black pepper onto the beef chuck.
Set the instant pot to 5 min high saute and add some olive oil to it.
Place the seasoned roast in it
Roast it for a few minutes.
Now pour beef broth into the Instant Pot.
Add sliced onions
Add baby potatoes
Put some fresh parsley
Pour in Worcestershire sauce in the mixture
Cook at slow cook for 8 hours.
Cook on “normal” (for Instant Pot Duo) or on “low” (for Instant Pot Duo Plus).
Take out the cooked vegetables and beef in a separate bowl
Add cornstarch to the stew
Cook for some time until the stew gets perfect consistency.
Shred the cooked roast
Place it in a platter with veggies and pour some stew
How to Serve
Shred the roast on a platter, place the veggies, and pour in some stew.
You can also add some spices and flavors of your choice to the recipe.
What to do if the instant pot roast is still tough?
Just give it some more time. Cook for another 6 minutes on high pressure.
Which meat cut should be used for the roast recipe?
It is preferred to use Chuck beef as it is high in fat and gives a richer flavor. Also chuck beef gets tender easily.
You can also use brisket but it will take longer to get tender properly as it has more tough connective tissues.
Instant Pot Beef Recipes
Instant Pot Beef and Broccoli
Instant Pot Mongolian Beef
Instant Pot Beef fajitas
Instant Pot Umami Pot Roast
Instant Pot London Broil
Instant Pot Goulash
Season beef with salt, onion powder, thyme, garlic powder, paprika, and black pepper.
Press “saute” and add olive oil.
Add the beef and saute for 5 minutes on both sides.
Add beef broth, Worcestershire sauce, onions, carrots and potatoes and stir.
Close the lid cook on slow cook on normal or low for 8 hours.
When cooking time is complete, open the lid and press “saute”.
Add cornstarch, stir well and saute for 2 minutes.
Take out the beef only and shred it.
Pour the stew over the shredded beef, top with parsley and serve 🙂
Calories: 658kcal Carbohydrates: 39g Protein: 36g Fat: 40g Saturated Fat: 14g Polyunsaturated Fat: 1g Monnounsaturated Fat: 18g Trans Fat: 2g Cholesterol: 129mg Sodium: 844mg Potassium: 1454mg Fiber: 6g Sugar: 5g Vitamin A: 8211IU Vitamin C: 40mg Calcium: 84mg Iron: 5mg
- Don’t overcook the veggies otherwise they’ll get mushy and the dish won’t look appealing.
- Try to use fresh veggies as soon as you get them from the market
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂