Pot Roast is something that takes me back. All the way back to holiday dinners during a time my kids like to call “the olden days,” A.K.A. my childhood years. It’s delicious, hearty, and seemed like a long process. I never thought I would be able to make it on my own, and much less in the Instant Pot. That is… until now.
A little background.
My mom is a chef/caterer/party planner by trade. She has always enjoyed cooking and hosting these incredible holiday dinners. She taught me how to make many things, one of which is her pot roast.
I love learning all my family’s recipes! I even put them in a pretty folder with a fancy label and display it lovingly in my kitchen. The label may read “family recipes,” but it should read, “you will not want to make most of these because they are way beyond your cooking capabilities.”
Honestly, when my mom taught me how to make her pot roast, I thought, “I will never make this on my own.”
But what if making pot roast could be easier?
There was a way! Enter Instant Pot *Cue superhero music.*
The IP took the prep and cook time from 4 hours to an hour and a half! I just had to put all the ingredients from my mom’s recipe into the Instant Pot, add a cup of liquid, set the timer, and voila!
In the end, the pot roast came out tasting exactly like my mom’s. It was just as tender, took less time, and took less effort. Not to mention the clean-up was a breeze.
If you had been in my kitchen when it worked, you would have seen my happy dance.
I accomplished something major! I made a family recipe I thought I would only eat at my mom’s house. Not only that, but I added my own touch too. So now, when that recipe gets handed down, it will include a little something from me sprinkled in there.
*Note: I am totally biased to Instant Pot because of my personal experience, but this recipe will work wonderfully with other electric pressure cooker brands as well.
Instant Pot Pot Roast: Minimal effort, Maximum deliciousness
- Instant Pot
- 3-3.5 lb chuck roast
- 1 cup beef broth I prefer low sodium
- 1 envelope onion soup mix
- 2 tsp peeled and minced garlic
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 celery stalks Cut into 1-2 inch pieces
- 1 lb baby carrots Sometimes I also like to add cubed root veggies too.
- 1-1.5 lbs baby potatoes
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
- salt and pepper to taste
- 1. Add chuck roast to Instant Pot. You may have to cut it into a couple pieces so it fits.3-3.5 lb chuck roast
- 2. Add Worcestershire sauce, garlic, and tomato paste (rub onto roast).2 tsp peeled and minced garlic, 1 tbsp Worcestershire sauce, 2 tbsp tomato paste
- 4. Sprinkle onion soup mix onto roast.1 envelope onion soup mix
- 5. Add potatoes, carrots (and other root veggies), celery, thyme, bay leaves and rosemary, salt and pepper.2 celery stalks, 1 lb baby carrots, 1-1.5 lbs baby potatoes, 4 sprigs rosemary, 4 sprigs thyme, 2 bay leaves, salt and pepper to taste
- 6. Add beef broth1 cup beef broth
- Set the Instant Pot to cook for 1 hour on High (vent on natural release). It will take about 1 hr and 20 min between preheating, cooking, and venting.
- Once cooked and pressure valve has dropped* open, plate, and enjoy!*You can quick release vent it after about 10 minutes.
Looking for more meal inspo? Click here for more delicious recipes from our several of our very own MMC contributors!