Go Back
–+ servings
Instant Pot Sunday Pot Roast

Instant Pot Sunday Pot Roast Recipe

Calories389 kcal
Carbohydrates20 g
Fat13 g
Protein48 g
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes

Ingredients

  • 3 lbs (1 ? kilograms) beef chuck roast - (fat trimmed)
  • 1 tbp olive oil
  • 2 packets onion soup mix
  • 1 large onion - (roughly chopped)
  • 3 tbsp Worcestershire sauce
  • 1 ½ cups fat free beef broth
  • 3 large carrots - (cut into large chunks)
  • 1 lb (453 grams) Yukon gold potatoes - (cut into large chunks)
  • Salt and pepper to taste

Instructions

  • Season both sides of roast with salt and pepper. In a small bowl, whisk together the broth, onion soup mix, and Worcestershire sauce.
  • Set instant pot to saute. When hot, add in oil. Add in meat and saute on all sides...about 1-2 minutes per side.
  • Top meat with potatoes, onions and carrots, and prepared sauce.
  • Turn off saute. Cover Instant Pot with lid, and switch to manual setting. Set for 70 minutes on high pressure. Allow to naturally release for 10 minutes, then quick release whatever pressure is left.
  • Remove from instant pot, shred and serve with vegetables.

Nutrition

Serving: 1 cupCalories: 389 kcal (19%)Carbohydrates: 20 g (7%)Protein: 48 g (96%)Fat: 13 g (20%)Saturated Fat: 4.1 g (26%)Cholesterol: 150 mg (50%)Sodium: 865 mg (38%)Potassium: 806 mg (23%)Fiber: 3.2 g (13%)Sugar: 4.5 g (5%)Calcium: 30 mg (3%)Iron: 5.4 mg (30%)