Instant Pot Italian Pot Roast

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recipe by Kellyann Petrucci http://drkellyann.com/paleo-recipes

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    555
based on 1 ratings

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation and seals in all the juices. The result is a super tender pot roast enhanced with aromatics.

Inspired by: https://recipes.instantpot.com/recipe/instant-pot-italian-pot-roast/

recipe updated Jul 9, 2020

Ingredients

  • Celery stalk icon
    Celery stalk
    1 (about 45 g)
  • Parsnip icon
    Parsnip
    3 (about 300 g)
  • Chuck roast icon
    Chuck roast
    1.589 kg (about 1 ¼)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Butter icon
    Butter
    1 tbsp (about 14.4 g)
  • Beef bone broth icon
    Beef bone broth
    2 cups (about 480 g)
  • Coconut aminos icon
    Coconut aminos
    1 tbsp (about 15 g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33 g)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (about 1.6 g)
  • Fresh oregano icon
    Fresh oregano
    2 tsp (about 3.7 g)
  • Fresh basil icon
    Fresh basil
    1 tbsp (about 2.7 g)
  • White onion icon
    White onion
    454 g (about 3 ¼)
  • Carrot icon
    Carrot
    4 (about 200 g)
  • Pink himalayan salt icon
    Pink himalayan salt
    ¼ tsp (about 1.25 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Cutting board

Step preview

  1. Add chuck roast to a clean cutting board
  2. With a sharp knife cut small slits about 3/4 inch deep in the roast
  3. Add garlic clove to the beef
  4. Season with pink himalayan salt and black pepper
  5. Add butter to the inner pot
  6. Heat until melted - Sauté, Normal
  7. Brown roast on all sides
  8. Add beef bone broth, coconut aminos, tomato paste, bay leaves, fresh thyme, fresh oregano, fresh basil and celery stalk to the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 45 min
  11. Release pressure -
  12. Then add white onion, carrot and parsnip to the inner pot
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 10 min
  15. Release pressure -
  16. Transfer the roast and vegetables to a serving platter. Enjoy!
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