We LOVE pot roast here. I make it all sorts of ways but the other day I forgot to put it in the crock pot and by the time I realized that I wasn’t smelling it cooking- it was 4 pm! My time was limited before the kids (and husband) showed up at the table looking for food. InstaPot to the rescue!
If you don’t have an InstaPot – you need to try it out, It’s my #1 kitchen appliance. I am in LOVE. Check them out here.
Season a roast with salt and pepper. Put the InstaPot on Saute and drizzle with olive oil. Brown the beef on all sides. If your roast is too long you may need to cut into two pieces.
Remove to a platter when browned and add the onions to the oil, Cook until soft, about 5 minutes. Then add broth and tomato paste and stir while simmering for about 3 minutes.
Add the roast back into the InstaPot.
Cook on high pressure for 45 minutes. While cooking, peel potatoes and carrots. Keep covered in cold water until the 45 minutes is up and the pressure cooker releases pressure naturally.
Add the potatoes and carrots to the pot.
Mix the sauce over the potatoes and replace the lid and pressure cook another 45 minutes. Allow a quick release. Serve and enjoy!
- 3-4 lb beef roast
- Salt and Pepper
- 1 Onion, chopped or sliced
- 1 tbsp vegetable or olive oil
- 2 tbsp tomato pasta
- 2 cups beef broth
- 2 lbs potatoes, peeled and halved
- 3 carrots, peeled and cut (or use baby carrots)
- Season beef with salt and pepper on both sides.
- Use InstaPot on Saute setting. Heat oil and brown beef on all sides. If necessary, cut beef in half to fit.
- Remove beef to platter,.
- Add onions to pot and cook until soft, about 5 minutes.
- Add broth and tomato paste to pot and simmer for about 3 minutes,
- Add the roast back into pot,
- Cook on High Pressure for 45 minutes, Allow to release naturally.
- Add potatoes and carrots to pot, stir into the broth mixture and cook on high pressure for 45 minutes.
- Allow a quick release and serve hot.