Instant Pot Roast + Veggies

Description: Super tender and juicy roast loaded with delicious vegetables. The perfect comfort recipe with a healthy twist!
Course: Lunch
Serving Size: 6
Prep Time: 5 Minutes
Cook Time: 1 Hour 26 Minutes
Total Time: 1 Hour 31 Minutes
Author: Dear Crissy

Rate This Recipe:

Rating: 5 out of 5.

Ingredients:

  • 2.25 lbs. Chuck Roast
  • Sea Salt and Pepper to taste
  • 1 tbsp Olive Oil
  • 2 Cups low-sodium Vegetable Broth
  • 4-5 dashes Thyme
  • 4-5 dashes Rosemary
  • 1 Onion, diced
  • 1 lb Baby Red Potatoes, whole
  • 8 Carrots, cut into 2 inch pieces
  • 6 Celery stalks, chopped

Instructions:

  • Place Roast on a plate and generously Salt and Pepper each side
  • Turn the Instant Pot to saute on high, add a Olive Oil and allow to warm up
  • When hot, put put the Roast in the Instant Pot and brown each side for 3-5 minutes
  • Add Vegetable Broth, Thyme, Rosemary, and Onion
  • Add Potatoes, Carrots, and Celery, making sure to evenly distribute
  • Cancel Saute function. Put on the lid and close the valve
  • Select Meat/Stew function and cook on high pressure for 70 minutes
  • Allow to naturally release for 10 minutes before performing a quick release
  • Shred Roast using two forks
  • Enjoy! 🙂
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