Beef Pot Roast
on Aug 15, 2024
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I just love a good beef roast recipe and this one is amazing! This Beef Pot Roast is a tender, juicy, fall apart chuck roast. With this recipe you will sear your roast and then cook it in the Instant Pot. Later you’ll add baby creamer potatoes and baby carrots and thicken the juices to make the perfect gravy for your delicious meal! Serve with mashed potatoes or your favorite sides and you’ll have the best meal!
NUTRITIONAL INFORMATION / MACROS
Makes 10 servings
386 cals
29.8p / 23.4c / 19.7f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Beef Pot Roast to add to your food diary.
Ingredients
- Chuck roast, bone in
- Yellow onion
- Baby creamer potatoes
- Baby carrots
- Garlic Cloves
- Olive oil
- Balsamic vinegar
- Beef broth
- Sugar
- Paprika
- Cayenne pepper
- Thyme sprigs
- Corn starch
Can This Be Made in the Slow Cooker?
I tend to favor my Instant Pot, but you can absolutely make this in a slow cooker! It just requires a little planning ahead. I would sauté the roast in a cast iron pan over the stove and transfer to the slow cooker. Make sure to deglaze the cast iron with a little vinegar or broth and pour all that extra flavoring in the slow cooker as well!
What Roast to Look for at the Grocery Store
We purchase a whole cow at a time and I will use just about any roast we get. Here are the cuts I usually use that work great for me:
- Chuck Roast
- Eye of Round
- Rump Roast
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Supplies Used
- Instant Pot Duo 7-in-1 8 Quart – I think the 8 quart is perfect size for families of up to 8. Depending on the size of your roast, you could get away with using a smaller pot. My Instant Pot is used multiple times a week and one of my can’t live without appliances!
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Beef Pot Roast
Equipment
Ingredients
- 3 pound chuck roast, bone in
- XL yellow onion, 300g, quartered
- 1 1/2 pounds baby creamer potatoes
- 1 pound baby carrots
- 3 cloves garlic, minced or whole
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 cups beef broth
- 2 tablespoons sugar
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 3 fresh thyme sprigs
- 2 tablespoons corn starch
Instructions
- Rinse the roast in cold water to wash off excess blood and bone dust. Pat dry with paper towels and generously sprinkle with salt and pepper.
- Turn the Instant Pot to the sauté setting and heat up the olive oil. When the oil is hot, add the roast and sear on all sides. About 2 – 3 minutes per side. Remove from heat and set aside on a plate.
- Pour in the balsamic vinegar, onions, and 2 cups of the broth and de-glaze the bottom of the pot. Turn off the heat and stir in the paprika, cayenne pepper, sugar and garlic. Add the roast and fresh thyme. Place on the lid and set to manual pressure high for 65 minutes. Quick release when finished.
- Remove the roast and wrap in aluminum foil to keep warm. Add the carrots and potatoes to the pot, return the lid, and set to manual pressure high for 3 minutes. Quick release when finished.
- In a small bowl or cup mix the remaining 1 cup of beef broth with the corn starch. Add to the pot and set the pot to sauté mode again. Let simmer 15 -20 minutes or until it thickens up. Add the beef back to the pot and gently shred.
Notes
- The macros of this recipe will vary greatly depending on how fatty your roast is. Use a 2.5-3 pound chuck roast and don’t stress about this one being perfect. One 12 ounce serving should consist of about 4 ounces of the cooked roast, plus 8 ounces of the gravy and vegetable mixture.
- Find in MyFitnessPal by searching Stay Fit Mom Beef Pot Roast
