Pot Roast Recipe
Recipe By Jessica Gavin
Instant pot pot roast recipe with root vegetables. The secret to amazing flavor is to first brown the chuck roast before pressure cooking.
5
25 Rating -
Rate
Non Vegdiet
2hr total
30minsPrep
1hr 30minsCook
2hr total
30m.Prep
1hr 30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pot Roast Recipe
- 3/4 pound Boneless chuck roast or chuck eye roll
- 0.38 teaspoon Kosher Salt, Divided
- 0.19 teaspoon Black Pepper, Divided
- 1/2 tablespoon Olive oil
- 1/4 tablespoon Minced Garlic
- 1/4 teaspoon Chopped thyme
- 1/2 tablespoon Tomato paste
- 0.06 cup All purpose flour
- 0.13 cup Dry red wine
- 1/2 tablespoon Balsamic vinegar
- 1/4 tablespoon Worcestershire sauce
- 1/4 cup Beef Stock
- 1/4 teaspoon Chopped Parsley
Nutrition
value
value
166
calories per serving
12 g Fat8 g Protein2 g Carbs< 1 g FiberOther
Current Totals
- Fat12g
- Protein8g
- Carbs2g
- Fiber< 1g
MacroNutrients
- Carbs2g
- Protein8g
- Fiber< 1g
Fats
- Fat12g
Vitamins & Minerals
- Calcium30mg
- Iron2mg
- Vitamin A95mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B913mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium15mg
- Manganese< 1mg
- Phosphorus88mg
- Selenium5mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Jessica Gavin