An Easy & Cozy Meal
Prepare for a cozy, comforting meal with this Instant Pot shredded roast and potatoes. Perfect for a family dinner or a satisfying meal prep option, this dish combines tender beef roast with flavorful veggies in a savory gravy, all made effortlessly in your Instant Pot.
Why This Recipe Works:
The Instant Pot ensures that the beef roast comes out perfectly tender and easy to shred, while the vegetables cook to the right softness, absorbing all the rich flavors. This one-pot wonder saves time and dishes, making it an ideal choice for a hassle-free, delicious meal.
Ingredients:
-
3-5 lb beef roast
-
2 tbsp olive oil
-
Seasonings: salt, onion powder, garlic powder, black pepper, paprika, oregano, basil, parsley, chipotle (optional)
-
1 lb baby potatoes
-
4 large carrots, chunked
-
1 large yellow onion, chopped
-
Optional: jalapeno, chopped
-
4 cups beef broth (or substitute- I use my Chicken Bone Broth and just add a bit of tomato sauce, a dash of cumin, etc for depth)
-
1/4 cup water + 2 tbsp arrowroot powder for gravy
Easy Steps:
-
Season & Sear: Mix the seasonings and rub onto the roast. In the Instant Pot on Sauté mode, sear the roast in olive oil on all sides until browned.
-
Add Veggies: Place potatoes, carrots, onion, and optional jalapeno around the roast. Pour in the broth.
-
Cook: Seal the pot and cook on high pressure (60 min for 3 lb, 70 min for 4 lb, 80 min for 5 lb). Allow natural release for 10 minutes before venting.
-
Shred & Serve: Remove the roast to shred. Take out the veggies. Thicken the broth with an arrowroot slurry on Saute mode to make gravy.
Serving Suggestion:
Dive into this Instant Pot shredded roast and potatoes for a meal that’s as nourishing as it is delicious, proving that comfort food can be easy and packed with flavor.