quick pot roast recipe

Written BySheba G Updated On
quick pot roast recipe
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The Best quick pot roast recipe

I’m so glad I can share this quick pot roast recipe with you. It’s one of my go-to’s for a weeknight dinner or when we have company coming over.

I love how easy it is to throw all the ingredients into a pot and let it do its magic. The result is always a tender, flavorful roast that my family devours in no time.

Plus, it’s a great way to get in some veggies without even realizing it. My kids are always asking for seconds, and my husband loves how the roast falls apart easily with his fork.

I’ve made this recipe countless times, and it never fails to impress. It’s also a great way to use up any leftover veggies we have on hand.

The best part? It’s ready in under an hour, making it perfect for those crazy weeknights when everyone is running around like crazy.

I like to serve it with some crusty bread or over mashed potatoes for a comforting meal that everyone will love.

Quick Pot Roast

Quick Pot Roast

4.8 from 828 votes

A tender and flavorful pot roast made in under an hour using a pressure cooker or Instant Pot. This dish features succulent beef simmered with root vegetables in a rich savory gravy.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roast

2 lbs chuck roast, cut into 2-inch pieces
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Vegetables and Gravy

1 large onion, chopped
3 cloves garlic, minced
1 cup beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
3 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
2 tbsp cornstarch mixed with 2 tbsp cold water

👨‍🍳Directions

1Season the beef pieces with salt and pepper.
2Set the pressure cooker to sauté mode on high heat and add the olive oil.
3Brown the beef in batches for 3 to 4 minutes per side until a deep brown crust forms, then transfer to a plate.
4Add the chopped onion to the pot and cook for 2 minutes until softened.
5Stir in the minced garlic and cook for 30 seconds until fragrant.
6Pour in the beef broth and scrape up any browned bits from the bottom.
7Stir in the tomato paste, dried thyme, and bay leaf.
8Return the beef to the pot along with any accumulated juices.
9Add the carrot and celery chunks on top without stirring.
10Close the lid and set the pressure cooker to high pressure for 20 minutes.
11Once the time is up, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining steam.
12Remove the bay leaf and discard.
13Stir the cornstarch slurry into the pot and set to sauté mode on medium heat.
14Cook for 2 to 3 minutes, stirring constantly, until the gravy thickens and coats the back of a spoon.
15Taste and adjust seasoning with additional salt and pepper if needed.
16Serve the pot roast hot over mashed potatoes or egg noodles, spooning the gravy and vegetables over the top.

🔧Equipment

Pressure cooker or Instant Pot
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 40g

📝Notes

For a thicker gravy, increase the cornstarch to 3 tablespoons. You can also add potatoes or parsnips along with the carrots for extra heartiness.

Watch Video Of How Quick Pot Roast Works

This quick pot roast recipe is always a good idea for any occasion – whether it’s a special dinner party or just a regular Tuesday night. My family loves how easy it is to serve over mashed potatoes or with some crusty bread on the side.

Plus, leftovers are always welcome in our household! If you’re looking for a hearty, comforting meal that’s ready in no time, look no further than this delicious pot roast recipe.

❓ Frequently Asked Questions About Quick Pot Roast

Q: What cut of beef is best for this recipe?

For this quick pot roast recipe, you can use either beef chuck or round, both of which are relatively inexpensive and packed with flavor.

Q: Can I make this recipe in a slow cooker?

Yes, you can definitely make this recipe in a slow cooker! Simply brown the meat in a pan before transferring everything to the slow cooker and cooking on low for 8-10 hours.

Q: How do I know if my roast is cooked through?

To check if your roast is cooked through, use a meat thermometer to ensure it reaches an internal temperature of at least 160°F (71°C). You can also check by cutting into the thickest part of the roast – if it feels tender and falls apart easily, it’s done!

Q: Can I substitute the veggies for something else?

Of course! Feel free to swap out the carrots and potatoes for other root veggies like turnips or parsnips. Just be sure to adjust the cooking time accordingly.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians as it contains beef. However, you can easily make a vegetarian version by substituting the beef with portobello mushrooms or another hearty veggie option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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