Growing up, I remember my mom making pot roast at least once a week. I never questioned why, but I did look forward to it. The truth in life is that until I was an adult I did eat meat. I know what a pot roast should taste like and how it should present as fork tender.
If you have ever had a not-to-die for pot roast, you know that someone who prepared it had no idea how to cook it. In fact, my mom was a pot roast pro. Why did we have pot roast often? The answer was easy, because it was one pot easy.
So how do you take an already easy to make meal and make it taste even better, with even less effort? You got it, you prepare it in an Instant Pot. Here’s my incredible Instant Pot Simple Pot Roast and Potatoes. One pot easy, and the best part, it’s a fail-safe meal no matter the meat! Let’s cook!
Instant Pot Simple Pot Roast and Potatoes
Here’s one thing you all know about me, I am all about simple. What I have figured out is that big chunks of meat turn out just as good as small chunks. However, since I am about the ease of preparing and serving, I decided to change this up.
Instead of using ONE large chunk of beef for a pot roast, I used pot roast cubes. Same difference, just easier to portion when serving.
Next, the secret sauce to pot roast is Gravy Master and water. You don’t want to add too much, but it will make a difference in the taste.
Did I mention you can add in celery if you like? I did not, but if you do, don’t just drop celery into your Instant Pot. First, de-vein it by peeling it, the cutting it into bite size chunks.
Use small size A potatoes or fingerling potatoes just scrub them and you can cut them in half or drop them in, either way they turn out perfect! Additionally, I used washed mini carrots that is easiest for the recipe.
Last, you can alter the vegetable amounts as much as you like, it’s all personal preference. The night that I photo’d this for all of you, I was having more of a meat and potato crowd, not a celery crowd.
Use at least ONE small onion, and always saute the meat even just quickly, it makes a difference in the meat moistness.
2 – 1 1/4 pound packages of beef cubes
1 Small Yellow Onion, peeled and chopped
2 Cups Baby Carrots
1 Netted package of Fingerling Potatoes (about 24 small potatoes) Scrubbed and 1/2’d
2 Tablespoons of Olive Oil
Beef Bouillon Cube (1)
2 Cups of Water
3 Teaspoons of Gravy Master
Press Saute – (high). Add in Oil, onion, bouillon cube. Stir well. Now it’s time to keep on adding in all of the ingredients, one by one.
Next add in meat. Continue to stir, allow some of the meat to brown, but keep stirring. Now add in carrots and mix again.
Then add in potatoes and mix. You need to add in your secret sauce, the Gravy Master. This is going to be what makes the meat tasty and seals in the juices. At this point it is time to press Cancel for Saute.
Now add in 2 cups of water. The water does NOT have to cover the meat, that is NOT an issue. Do make sure you have stirred this before covering to help distribute the Gravy Master.
Place the lid on the Instant Pot. Seal vent, unless you are using the new Instant Pot Ultra which seals automatically when lid is locked on. Press Meat/Stew for 24 minutes.
When cooking cycle is done, you can either Natural Release or Quick Release if you need to eat almost immediately. Do take care not to get burned by the steam when moving to ‘Venting’.
Serve with a side of corn, or buns and enjoy! The meat is fork tender and is perfect for portioning since you don’t have to stand there and shred, it’s ready to serve.
I love this recipe because it is all portioned. You see, since you have not used one large piece of meat and instead have used small pieces you can spoon it out by the plate. There is no more work involved. The old way of cooking one large piece required cooling of the meat, then shredding and then serving. Take out the clutter steps and enjoy the easy life!
Lavishly live food out loud with your Instant Pot Pot Roast & Potatoes~ Dana XO
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