Weeknight Hero: One-Pot Instant Pot Pot Roast with Creamy Potatoes and Carrots

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Gone are the days of slaving over a stove for hours to achieve a melt-in-your-mouth pot roast. This recipe harnesses the power of the Instant Pot to bring you a flavorful and tender pot roast in a fraction of the time. It's perfect for busy weeknights or when you want to impress your guests with a seemingly complex dish that requires minimal effort.

This One-Pot Instant Pot Pot Roastrecipe! This dish is a weeknight lifesaver, bringing together tender, juicy beef, creamy potatoes, and perfectly cooked carrots all in one pot.

The magic lies in the Instant Pot, which transforms a classic pot roast into a quick and easy dinner. But don't be fooled by the convenience – this recipe delivers on big flavor.

We're ditching the pre-made seasoning packets and creating a custom spice rub with aromatic garlic powder, fresh-tasting parsley, a touch of onion powder, and a hint of black pepper. This simple blend adds depth and complexity to the roast.

Searing for Serious Flavor:

Searing the beef in the Instant Pot is a breeze. Just a quick sear on all sides creates a beautiful brown crust, locking in all the delicious juices and adding richness to the final dish.

Building a Flavorful Foundation:

Next, we build the base for a luscious gravy. Sautéed onions and garlic lay the groundwork, while a combination of beef broth, tangy balsamic vinegar, tomato paste, and Worcestershire sauce adds depth and complexity.

One-Pot Instant Pot Pot Roast with Creamy Potatoes and Carrots

Ingredients:

• Spice Rub:

• 2 teaspoons seasoning salt

• 1 teaspoon garlic powder

• 1 teaspoon dried parsley

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• For the Pot Roast:

• 3 lb beef chuck roast, cut into 1-inch cubes

• 2 tablespoons canola oil

• 1 medium onion, finely chopped

• 3 garlic cloves, finely minced

• 2 cups low-sodium beef broth

• 3 tablespoons balsamic vinegar

• 2 tablespoons tomato paste

• 2 tablespoons Worcestershire sauce

• 1 ½ lb Creamer potatoes (or baby potatoes), whole

• 3 large carrots, peeled and cut into thick slices

• For the Gravy:

• 1 tablespoon ketchup (optional)

• 2 tablespoons cornstarch

• 2 tablespoons water

Instructions:

1. Spice Up Your Roast: In a small bowl, combine the seasoning salt, garlic powder, parsley, onion powder, and black pepper. Sprinkle this spice rub over the cubed beef and toss to coat evenly.

2. Sear for Flavor: Turn your Instant Pot to the "Sauté" function and heat the canola oil until hot. Add the seasoned beef cubes and sear on all sides for 2-3 minutes per side, or until browned. You may need to sear the beef in batches to avoid overcrowding the pot.

3. Building the Base: Once the beef is browned, remove it from the pot and set aside. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Deglaze and Simmer: Pour in the water and beef bouillon, balsamic vinegar, tomato paste, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot with a wooden spoon to release all the delicious flavor.

5. Pressure Cook Perfection: Return the seared beef cubes to the pot and stir to coat with the flavorful broth mixture.Close the lid of your Instant Pot and ensure the pressure valve is set to "Sealing." Select "Manual" or "Pressure Cook" and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).

6. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes.Then, carefully release any remaining pressure manually using the quick-release method according to your Instant Pot's instructions.

7. Veggies and Gravy: While the pressure releases, shred the cooked beef with two forks. Add the whole Creamer potatoes and chopped carrots to the Instant Pot. Close the lid, set the valve to "Sealing," and select "Manual" or "Pressure Cook" for 3 minutes.

8. Thicken Up: While the vegetables cook, whisk together the cornstarch and water to form a slurry. Once the vegetables are cooked, and the pressure has released, remove the potatoes and carrots from the pot and set aside.

9. Serve and Savor: Turn the Instant Pot to "Sauté" and bring the remaining broth to a simmer. Stir in the ketchup (if using) and then slowly whisk in the cornstarch slurry to thicken the gravy to your desired consistency.

10. Plate Up! Spoon the flavorful gravy over the shredded beef, creamy potatoes, and tender carrots. This one-pot wonder is a delicious and satisfying meal that's perfect for any night of the week!