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Hearty Chuck Roast with Garlic-Potato Medley

Treat your family to a wholesome and delicious meal with this Hearty Roast with Garlic-Potato Medley. Tender, succulent slices of chuck roast pair perfectly with the hearty, flavorful blend of garlic and potatoes, cooked to perfection in a rich beef broth.
1
1 hr 10 min
TOTAL TIME
666
CALORIES
$3.36
PER SERVING
Hearty Chuck Roast with Garlic-Potato Medley
Ingredients
10 INGREDIENTS
4 SERVINGS
Black Pepper
1 tsp black pepper
Beef Broth
2 cups beef broth
Garlic
2 cloves garlic
minced
Beef Chuck Roast
2 lbs beef chuck roast
Salt
1 1/2 tsp salt
Franks Hot Sauce
3 tbsp franks hot sauce
Dried Minced Onions
1 tbsp dried minced onions
Sweet Onion
1 whole sweet onion
sliced
Fresh Cilantro
2 tbsp fresh cilantro
chopped
New Potatoes
2 cups new potatoes
halved
Directions
9 STEPS
10 min
PREP TIME
1 hr
COOK TIME
1 hr 10 min
TOTAL TIME
1
Season the beef chuck roast all over with the salt and black pepper.
2
Turn on the Instant Pot, set it to sauté mode and add olive oil. Once heated, add the roast and sear it on all sides until browned. Remove the roast and set it aside.
3
In the same Instant Pot, add the garlic, sweet onion slices, and dried minced onions. Sauté until onions are golden and fragrant.
4
Return the roast to the pot, add the Franks Hot Sauce, and pour in the beef broth.
5
Arrange the halved new potatoes around the roast.
6
Lock the lid on the Instant Pot, ensuring the vent is sealed. Set the Instant Pot to high pressure and cook for 50 minutes.
7
Allow a natural release for 10 minutes, then quick release any remaining pressure.
8
Just before serving, sprinkle the cooked roast and potatoes with the chopped fresh cilantro.
9
Serve the roast with some potatoes and a generous ladle of the flavorful broth, ensuring everyone gets a fair share of the hearty ingredients.
Health Info
Macros
20g
CARBS
42g
FAT
48g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
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Frequently Asked Questions
What is pot roast?
How do I make pot roast from scratch?
How do I choose the best beef for pot roast?
How do I prevent dry or tough pot roast?
How do I store leftover pot roast?