The Perfect Pot Roast

This hearty family meal is a winter weeknight’s dream. The beef comes out juicy and tender as if you spent your whole day slow braising this dish. Shhh…we won’t tell your family you didn’t. We used a delicious Primal Pastures Chuck Roast for this recipe and we’ve never been happier.

The Perfect Pot Roast

This hearty family meal is a winter weeknight's dream. The beef comes out juicy and tender as if you spent your whole day slow braising this dish. Shhh…we won't tell your family you didn't. We used a delicious Primal Pastures Chuck Roast for this recipe and we've never been happier.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 3-4 lbs boneless beef chuck roast
• 1 tbsp extra virgin olive oil (I like Kasandrinos)
• 1 1/2 cups baby carrots (or 3 large carrots, chopped)
• 1/2 onion thinly sliced
• 1 lb baby red potatoes
• 3 cups organic beef broth
• 2 tbsp Worcestershire
• 3 springs of fresh thyme
• fresh parsley chopped for garnish

Instructions

 

• Cut Beef into 3 large pieces. Generously season the beef on both sides with kosher salt, cracked pepper, and garlic powder.
• Add olive oil to the pot and set the setting to sauté. When the oil just begins to smoke, sear the meat on both sides then turn off the instant by hitting cancel.
• Add the potatoes, onions, and carrots to the pot. Cover with organic beef broth, Worcestershire, and chopped fresh thyme.
• Put the lid on and seal. Set the timer to 1 hour on high pressure.
• Once the timer ends, let the Instant Pot naturally release for 15 minutes. After 15 minutes, push the pressure valve to venting and let the rest of the steam pressure release.
• Remove the lid and transfer the meat and vegetables to a serving platter. Shred the meat with a fork or gently break it up into portions for serving. Drizzle on extra cooking broth over the top of the platter. Garnish with chopped fresh parsley. Enjoy!

Notes

Additional cooking tips: We love to serve this dish over whipped potatoes or mashed cauliflower. If you choose to do so, omit the baby potatoes from the recipe.

Created by Chef Carrie Dearden