Description

Incredible tender beef and vegetables come together fast in this Instant Pot Pot Roast recipe. The best Sunday dinner.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

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.

Nutrition

Calories: 533
Sugar: 1
Sodium: 544
Fat: 29
Saturated Fat: 12
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 32
Fiber: 2
Protein: 35