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  • Writer's pictureSarah Anderson

Instant Pot Pot Roast

Updated: Jul 27

Here's an easy classic!

This recipe is so easy to make! Who doesn't love that?


  • 2.5 lbs of Bottom Round Roast, fat trimmed

  • 5 Medium Carrots, peeled and chopped

  • 4 Medium Potatoes, peeled and chopped

  • 1 Tbsp of Salt

  • 1 Tsp of Garlic Powder

  • 1 Tsp of Onion Powder

  • 1 Tsp of Pepper

  • 2 Tbsp of Olive Oil

  • 2 Tbsp of Tomato Paste

  • 2 Tbsp of Red Wine Vinegar

  • 1 Tbsp Worchestershire Sauce

  • 2 Cups Beef Broth

  • 2 Sprigs of Rosemary

  • 2 Bay Leaves


  1. Trim the fat from the roast and pat dry with paper towel.

  2. Mix salt, pepper, onion powder, and garlic powder together. Then season all sides of the roast.

  3. Let the pot roast rest. Peel and chop the vegetables.

  4. Turn Instant Pot on sauté. Add 1 Tbsp of oil and brown each side (2-3 minutes per side), sear each edge (30-60 seconds per edge).

  5. Take out the roast and set aside.

  6. Add remaining oil, vegetables, and tomato paste. Stir together until veggies are coated. Cook for about 2-3 minutes.

  7. Add vinegar and Worcestershire sauce, stir. Add roast, broth, rosemary, and bay leaves.

  8. Pressure cook for 90 minutes. Release steam immediately. Remove bay leaves and rosemary stems.

  9. Shred beef (it should pretty much fall apart!).

  10. Serve and enjoy!

Macros per serving:

I portioned this recipe into roughly 8 servings. Each serving was about 10.5 oz (1 3/4 cups).

Calories: 270

Protein: 35 grams

Carbs: 12 grams

Fats: 9 grams

If you give this recipe a try, let me know! And as always. . .don't forget to subscribe :)


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