No-Fuss Pot Roast Recipe
This week seems to be flying by quicker than usual and I find myself missing my usual dinner preparation window. A lot! Thankfully, my instant pot saves me tons of time and fuss when it comes to meals. Last night, we were in the mood for something hearty and piping hot, so I pulled out ingredients for a no-fuss pot roast. It was the perfect meal for a cold Texas night.
Here’s What You’ll Need:
Ingredients:
- 3-4 lbs chuck roast
- 1 1/4 cups beef stock
- 1 Tbsp olive oil
- 1 packet of dry au jus seasoning mix
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic
- 4 Tbsp softened butter
- 2 large potatoes, sliced
- 1 cup baby carrots
- 1 cup onions, sliced
Preparation:
- Set your instant pot to saute and add the olive oil.
- Add in the garlic.
- Season your roast with salt and pepper then sear on each side.
- Sprinkle the au jus mix on top of your roast and ad in the stock.
- Toss in the onions, potatoes, and carrots.
- Turn your instant pot to pressure (high), ensuring the release valve is sealed once you close your lid.
- Set your pressure cook timer to 1 hour 30 minutes.
- When your timer is done, allow the pot to naturally release for roughly 20 minutes before venting.
- Your roast will be very tender and easy to portion and serve!
Leftover Pot Roast
If you’re lucky enough to have any pot roast leftovers, they make a delicious french dip sandwich. Toast up a few hoagie rolls with mozzarella or provolone cheese and you’ve got yourself a tasty lunch or dinner the following day. The au jus soaks into the roast overnight and almost makes it better to eat as leftovers!
Hope you enjoy this recipe as much as we do!
~ Lisa
