Mom's Instant Pot Pot Roast
Mom's Instant Pot Pot Roast with onion soup mix, potatoes and carrots is an easy recipe for beef chuck roast in the electric pressure cooker. This delicious beef roast is a family favorite and tasted just like Mom used to make!
Prep Time10 minutes mins
Cook Time1 hour hr
pressure time20 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Main
Cuisine: American
Servings: 8
Cost: $15
- 3 pound beef chuck roast
- 1 envelope dry onion soup mix
- 1 teaspoon garlic powder
- 1 cup low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 pound baby potatoes
- 1 pound baby carrots
- 2 celery stalks cut into large pieces
- salt and pepper, to taste
Cut the chuck roast into 3 large pieces, and place in the bottom of the Instant Pot
Sprinkle about half of the onion soup mix and all of the garlic powder over the roast
Pour the beef broth and Worcesteshire sauce round the meat
Add the potatoes, carrots and celery on top of the roast. Sprinkle remaining soup mix over vegetables
Place the lid on the pressure cooker, make sure valve is set to sealing, and hit PRESSURE COOK for 60 minutes
Pot will take a few minutes to reach pressure, then begin counting down and cook. When pot beeps, allow a 15 to 20 minutes natural pressure release, then quick release remaining pressure
When pin drops, carefully remove lid. Roast should be tender and shreddable with fork. Remove to a platter to shred, and serve with vegetables
Optional gravy. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water until well combined. Hit saute, and when juices boil, stir in cornstarch slurry, and boil for about 5 minutes or until sauce thickens
Recipe can be made in 6 or 8 quart pressure cooker.
If roast is not fork tender, remove vegetables, add roast back to Instant Pot, and pressure cook for another 10 to 15 minutes or until tender. If it's still not tender, it may be the cut of meat you have.
For more flavor, you can sear the roast on the saute setting before pressure cooking.
Baby carrots do get soft. If you want firmer carrots, use regular carrots.
Calories: 389kcal | Carbohydrates: 19g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 664mg | Potassium: 1058mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7849IU | Vitamin C: 13mg | Calcium: 64mg | Iron: 5mg