Ingrédients (4 portions)

chuck roast 3 lb

salt and pepper to taste

oil 1 tablespoon

onion 1 unit

beef broth 2 cups

Worcestershire sauce 1 tablespoon

carrots 4 units

potatoes 1.5 lb

thyme 1 teaspoon

cornstarch 2 tablespoons

Préparation

Season the roast and sear on all sides using the Sauté mode.

Add onion, beef broth, Worcestershire sauce, and thyme.

Cook on high pressure for approximately 60 minutes.

Add carrots and potatoes, then cook for another 8 to 10 minutes.

Allow for a 15-minute natural pressure release.

Thicken the juices with cornstarch if needed and serve.

Notes & Astuces du chef

Recipe based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-pot-roast/. This is a summarized French version for the website. Estimated nutritional information per serving is provided to complete the recipe card, unless otherwise specified. Fish/seafood free.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté easy	Préparation 20 min	Cuisson - min	Repos 15 min	Portions 4
Méthode instant_pot	Origine Américaine	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

chuck roast 3 lb
salt and pepper to taste
oil 1 tablespoon
onion 1 unit
beef broth 2 cups
Worcestershire sauce 1 tablespoon
carrots 4 units
potatoes 1.5 lb
thyme 1 teaspoon
cornstarch 2 tablespoons

Préparation

Season the roast and sear on all sides using the Sauté mode.
Add onion, beef broth, Worcestershire sauce, and thyme.
Cook on high pressure for approximately 60 minutes.
Add carrots and potatoes, then cook for another 8 to 10 minutes.
Allow for a 15-minute natural pressure release.
Thicken the juices with cornstarch if needed and serve.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

560 kcal

Calories

45g

Protéines

28g

Glucides

30g

Lipides

Fibres

900mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)