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Instant Pot: Roast and Vegetables

August 15, 2017

Instant Pot Roast and Veggies

This is a super simple and fast meal. We slice bananas and mix a container of strawberry yogurt to serve with it.


2 lb. chuck roast

2 Tbsp. olive oil

4 carrots, diced

4 russet potatoes, diced

2 celery stalks, sliced

1 medium yellow onion, sliced

1 garlic clove, minced

1 c. beef broth

1 c. red wine

2 Tbsp. Italian seasoning

3 Tbsp. steak sauce


1. Select saute on your Instant Pot and heat olive oil. Brown the roast on all sides, about 2 minutes per side. Remove roast and set aside.

2. Place carrots, potatoes and celery on the bottom of the pot and put onions and garlic on top. Pour wine and beef broth over the vegetables.

3. Set roast on top of vegetable stack and pour steak sauce over it. Sprinkle seasoning over the top and close lid. Turn to manual setting, high pressure and cook for 35 minutes. Do a natural release.

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