Pot Roast in the Instant Pot
Pot Roast in the Instant Pot is ready in less than 2 hours. It is so tender and moist. Serve it with gravy made from the juice in the pot.
- 1 tbsp vegetable oil
- 4 lb pot roast
- 3 cups high-quality beef stock.
- 1 pkg onion soup mix
- optional carrots or celery
Remove the excess fat from the roast. Season the roast with salt and pepper, and brown it on all sides in 1 tbsp of oil in the instant pot on saute.
Add the beef broth and onion soup mix. Also, any (optional) vegetables you want.
Turn the lid to lock, set the timer to 90 minutes, and turn the pressure valve to closed.
Quick-release the pressure at the end of the 90 minutes.
Remove the pot roast and carve. Use the liquid in the Instant Pot to make gravy for the pot roast. The onion soup mix adds salt to the broth so taste before adding salt.
Optional Slow Cooker method:
Season and then brown the pot roast in a skillet. Deglaze the skillet with the broth and add everything to a slow cooker or crockpot. Add a package of onion soup mix and the optional vegetables; potatoes, carrots, celery.
Cook for 8-10 hours on low or 5-6 hours on high.
Serving: 0.5lb. | Calories: 336kcal | Carbohydrates: 1g | Protein: 51g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 147mg | Sodium: 513mg | Potassium: 802mg | Sugar: 1g | Calcium: 39mg | Iron: 5mg