I’m posting this recipe for Sunday pot roast on a Monday, kind of weird right? I did, however, eat this yesterday so it still counts. 🙂
Do you have an Instant Pot yet? I just love mine. I will cut up a few potatoes and cook them in my Instant Pot for 10 minutes then I have some already cooked up and ready to eat for the week. Got that idea from watching one of High Carb Hannahs videos on youtube. The Instant Pot is also great for cooking different types of meats fast. If you cook a 3 to 5-pound pot roast on your stove top or in the oven it can take up to 3 hours. This pot roast is done in 1 hr. Pretty sweet huh? I’m also looking forward to using it a lot this Fall. Look out for more IP recipes coming soon.
I’m getting pretty dang good at making gravy. It took almost 30 minutes for this gravy to thicken because it’s a lot of beef broth. The less liquid you have the less amount of time your gravy will take to thicken. There is a couple of different way s to make gravy, but I like to add my flour/cornstarch in a liquid measuring cup and whisk in some milk so it’s kind of like a runny thick paste. That’s how Ree Drummond taught me how to make my gravy and I must say I prefer that method. If there are leftover clumps of flour in your gravy all you have to do is use a strainer to get them out.
My new man friend said that this pot roast is one of the best he’s ever had and he just loved it. I like more potatoes in my pot roast and a lot of Worcestershire sauce. For seasoning, I used onion powder, garlic powder, the w sauce, and some beef broth. I don’t like to add in any extra salt for seasoning because there is plenty of that in the w sauce and beef broth.
Incredible tender beef and vegetables come together fast in this Instant Pot Pot Roast recipe. The best Sunday dinner.
- 2 yellow onions, chopped
- 7 yellow gold potatoes cut into quarters
- 1 1/2 cups of baby carrots (do not chop)
- 2 lbs and 4oz beef chuck roast
- 2 tsp of onion powder
- 2 tsp of garlic powder
- 2 tablespoons of Worcestershire sauce
- 32 oz of beef broth (fat free, low sodium)
- 1/2 cup of water
- 1/2 cup cornstarch or flour to thicken the gravy up
- Add the chopped carrots, potatoes, onions, and chuck roast to your Instant Pot. Then add the garlic powder, onion powder, Worcestershire sauce, and beef broth to the pot.
- Close your Instant Pot and set it to sealing mode. Set your timer for 1 hr and the Instant Pot mode to pressure cook. When the cooking time is up, do a natural release for 10 minutes.
- Once the pressure cooker is done, remove all the vegetables and chuck roast from the pot. Do not remove the broth. Add that to a medium non-stick skillet.
- In a bowl or liquid measuring cup whisk the flour and water together until it forms a smooth paste. Bring your beef broth to a boil and add the flour/water mixture to the pan. Let that simmer for 5 to 7 minutes until the liquid starts to bubble. When the gravy is ready you can take one of your fingers and run it across the back of a spoon and all the liquid around that area will still stick to the spoon.
- Serving Size: 1 cup
myWW points: Blue 11; Green 11; Purple 6
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website. The recipe builder is what I use to figure out points.
- Category: easy
- Method: instant pot
- Cuisine: american
- Calories: 533
- Sugar: 1
- Sodium: 544
- Fat: 29
- Saturated Fat: 12
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 35
Keywords: instant pot sunday pot roast