So, it’s the middle of February. I don’t know about you, but every year I start to get a bit over winter at this point. This year in Cleveland it has been pretty cold and snowy and I am ready for some warm days!! Don’t get me wrong, if it is going to be cold I want it to snow because then at least it’s pretty and not brown outside. At least all of this cold gives me a good excuse to make some yummy comfort food!! This roast is sooooo good. And so easy and quick thanks to the Instant Pot! If you don’t have an instant pot, you can totally make this in a regular crock pot, you would just adjust the cooking time to 6-8 hours on low!
I love this served over creamy mashed potatoes, which I have a recipe for here, and then I cover it all with the yummy broth!!
I’ll keep this one short and sweet and let you guys get to the recipe. ENJOY!!!
Instant Pot Roast
|Prep time||30 minutes|
|Cook time||1 hour, 30 minutes|
|Total time||2 hours|
|Meal type||Main Dish|
- 4lb Chuck Roast
- Sea Salt and Ground Black Pepper
- 3 tablespoons Avocado or olive oil (divided)
- 4 Large Carrots (cut into 1 inch pieces)
- 1 Yellow Onion (chopped)
- 3 cups Beef Bone Broth
- 2 tablespoons Balsalmic Vinegar
- 2 tablespoons Coconut Aminos
- 6 cloves Garlic (minced)
- 4 sprigs Fresh Thyme (stems removed)
- 1 tablespoon Fresh Parsley (chopped for optional garnish)
|Set Instant Pot to saute mode, add 2 tablespoons oil.|
|Meanwhile, generously salt and pepper both sides of the roast. When the oil is hot, add the roast and brown all sides, about 5 minutes on each side. Transfer the roast to a plate.|
|Add the remaining 1 tablespoon of the oil to the pot. Add the carrots and onion. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, balsamic vinegar, coconut aminos, minced garlic, thyme and a few pinches of salt and pepper.|
|Return the roast to the Instant Pot and seal the lid. Press the *manual* button (high pressure) and use the + button to choose 55-60 minutes pressure cooking time, depending on the thickness. Once time is up, use the Quick Pressure Release to release the steam.|
|Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.|
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