Pot Roast (Edit recipe)

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My whole family loves a good pot roast. It is such basic comfort food. The roast is so tender there is no need for a knife. The vegetables are soft and tasty. Perfect for Sunday dinner.

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PREP TIME

20 minutes

COOK TIME

6 hours

INGREDIENTS

12

Serves: 6

Ingredients

3 lb Beef Chuck Roast
2 Tbsp Extra Virgin Olive Oil
2 tsp Salt
1 tsp Black Pepper
2 tsp Italian Seasoning
4 Carrots, Peeled and cut in 1/3
1 Onion, Any color, large diced
2 Celery, Large dice
3 Potatoes, White, Cut in 1/4
.33 cup Tomato Paste
.5 cup Red Wine Blend
1 cup Beef Broth, Or beef bone broth

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In an Instant Pot sear the meat in oil on ‘sauté’ setting for about 4 minutes each side. You are looking for a nice golden brown. The goal is not to cook the meat just to sear it. This helps keep the juices in.
Add the remaining ingredients and stir.
Set to ‘slow cook’ for 6-8 hours.
I usually turn the roast over once about halfway through.

Notes

You can add bell pepper, leeks, or mushrooms if you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	290
Fat:	17 g
Carbohydrates:	4 g
Protein:	29 g
Cholesterol:	80 g
Sodium:	905 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.