Instant Pot Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	56%	37%
fat	1%	2%
aromatics	9%	13%
salt	0%	0%
vegetables and beans	40%	47%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	3-5 pound beef chuck roast (see notes for instructions from frozen)
14 g	1 tablespoon oil
6 g	1 teaspoon salt
3 g	1 teaspoon onion powder
3 g	1 teaspoon garlic powder
1 g	1/2 teaspoon black pepper
1 g	1/2 teaspoon smoked paprika (optional)
454 g	1 pound baby red potatoes
244 g	4 large carrots (chopped into large chunks, see note for using baby carrots)
150 g	1 large yellow onion (chopped)
960 g	4 cups beef broth
32 g	2 tablespoons worcestershire sauce
59 g	1/4 cup water
19 g	2 tablespoons corn starch

Method: 6 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Dear Tiffany, Wow! That IS DEFINITELY THE DEFINITION OF YOUR RECIPE. i AM NOT EXCEPTIONALLY KNOWLEDGEABLE ABOUT THE ADVANCED USE OF MY INSTANT POT. sO, i DID AN INTERNET SEARCH FOR An iNSTANT pOT rOAST BEEF RECIPE. OF THE FOUR i PRINTED, YOUR’S APPEALED MOST T” — a cook, 5.0★

“i don’t normally do this, but i fixed this recipe last night and it was so delicious i absolutely had to leave a review. my roast was 4.5 lbs. because it was on the larger side, i seasoned the beef with 1.5x the anounts listed. my instant pot is 6q so i roaste” — a cook, 5.0★