Instant Pot Pot Roast
Ingredients:
- 3 pounds fried ground beef
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 4 carrots, peeled and cut into large pieces
- 4 potatoes, peeled large pieces, peeled and diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons cornstarch (for sauce)
Instant Pot Pot Roast
Preparation:
Season beef loaf with salt and pepper .
Set the Instant Pot to the sauté setting and heat the olive oil. Add the roast and sear on all sides until browned, about 3 to 4 minutes per side.
Remove roast and set aside. Add onions and garlic to the pot and sauté until soft.
Pour in the beef broth and deglaze the pot, scraping up any brown bits from the bottom. Stir in Worcestershire sauce, rosemary, and thyme.
Return the roast to the pot and place the carrots and potatoes around the roast.
Close the lid, close the valve and cook on high pressure for 60 minutes.
At the end of the cooking time, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
If desired, thicken the sauce with a cornstarch slurry (mix cornstarch with equal parts water and stir in the pan as it cooks until the sauce thickens).
Cut the roast into slices and serve with vegetables and sauce.
Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15 minutes + pressure build and relaxation time