We don’t eat much red meat, but when we do, I splurge. I buy only meat from grass-fed livestock that has no added hormones or antibiotics. We enjoy pot roast, but a traditional recipe cooks hours. I’m about “hasty” meals, so here’s my version. I promise it’s just as yummy as the slow-cooker version. Using a packet of soup mix saves time with your spices. It’s all there, including salt and pepper. You need only an hour total for this Hasty Tasty Meal.

RECIPE

Easy Weeknight Pot Roast

I use a pressure cooker to reduce cooking time. Since so many of you have asked for Instant Pot meals, I used my 6-quart Instant Pot. However, the recipe works in any pressure cooker, electric or stovetop.

Ingredients:

  • 1 – 2 pound beef roast, any cut
  • cooking spray (I prefer Pam®)
  • 1 packet dehydrated (low-sodium if available) onion soup mix
  • 2 medium russet potatoes, quartered (or 6 whole baby Yukon golds if you prefer). Peel if you want, but after cooking, the skins slide off easily.
  • 2 yellow onions, quartered or roughly chopped
  • 2 sweet peppers, sliced (optional)
  • 1 clove garlic, minced
  • 2 Tbsp. Tomato paste
  • 1 cup chicken broth (Yes, chicken broth* not beef broth) or water
  • ½ pound carrots (I prefer Bunny Love Organic)
  • Slurry of 1 Tbsp. corn starch mixed in 2 ounces cold water

Directions:

  1. Preheat the pot using the sauté setting. When the display reads Hot, spray generously with cooking spray and add onions.
  2. Using the dehydrated onion soup mix, dry-rub the meat thoroughly.
  3. Slice meat into 1½ to 2 inch pieces. Add meat to the pot to brown.
  4. After a couple of minutes, turn off the Instant Pot. Add garlic and tomato paste. Stir.
  5. Pour in the broth. Using a wooden spoon, deglaze the pot, incorporating the flavors into the broth. Add sweet peppers if using.
  6. Place the potatoes on top the meat.
  7. Seal the Instant Pot and program (using either the meat or manual buttons) for 30 minutes. If your model has two pressure settings, select high (which is the default).
  8. While meat cooks, prepare the slurry, and slice carrots into 1″ pieces.
  9. After 30 minutes, hit Cancel and allow pressure to drop on its own for 10 minutes. Then release remaining pressure and carefully open the pot.
  10. Add the carrots, replace seal, and return the Instant Pot to pressure for 0 minutes. Allow pressure to drop on its own completely before opening the pot.
  11. Using a large spatula, lift the meat, potatoes, and carrots onto a platter. Tent with foil to keep warm.
  12. Using the sauté button (Never cover the pot with the lid while using the sauté function), bring cooking liquid to a boil and whisk in the cornstarch slurry. As soon as the liquid begins to thicken, turn off the pot, remove it (careful! Use your silicone mittens for this) to a heatsafe trivet or folded towel, and gently pour it into a measuring cup or gravy boat to serve.
  13. Serve platter with a drizzle of the gravy and a dinner roll. 

Why use chicken broth instead of beef? Unfortunately, I’ve yet to find a store-bought beef broth that tasted good. There’s an artificial, almost “tinny” taste to it. Yet chicken broth or stock is mild and actually brings out the umami flavor of the meat. If you have neither, use water. It’s only a cup and it’s better to go plain than bad-tasting for your cooking liquid.

Instant Pot Pot Roast Dinner