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Instant Pot Classic Shredded Beef Roast and Carrots

Prep Time1 hour
Course: Main Dish
Cuisine: American, Pressure Cooker
Keyword: Instant Pot
Servings: 8 servings
Calories: 298kcal
Author: Steph Wagner
Cost: $2.39 per serving

Equipment

  • Pressure Cooker

Ingredients

  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp dried minced garlic
  • 2.5 lbs chuck roast
  • 4 large Carrots cut into fourths
  • 2 small onions sliced
  • 4 cups beef broth

Instructions

  • Put pot on saute setting. Add 1 tbsp olive oil. Season roast with salt, pepper and minced garlic. Saute for 4 minutes per side. Turn off and add broth. Use a wooden spoon to scrape any bits off the bottom of the pot.
  • Add carrots and onions. Set to high pressure for 45 minutes with valve closed. Allow to release naturally for 10 minutes.
  • Release any remaining pressure and open lid, keeping face back. Remove beef to a large cutting board and use two large forks to shred. Move shredded meat to a large serving dish. Using a slotted spoon remove the cooked carrot and onion from the pot, adding to the serving dish.

Notes

This recipe makes a generous amount of food. 8 large servings approximately 1.25 cups each.

Nutrition

Serving: 1.25cups | Calories: 298kcal | Carbohydrates: 1g | Protein: 27g | Fat: 5g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 733mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6033IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg