Instant Pot Yankee Pot Roast–a homey, comforting fall apart roast that has loads of fall flavor. This is a low carb recipe that can be served over mashed cauliflower (or if you’re in the not-caring-about-carbs-camp serve it over mashed potatoes).
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Yankee Pot Roast
Mmmm-mmm. This roast is so good! The flavor from the balsamic vinegar is present but not overpowering. This just screams fall to me and I will definitely be using this recipe over and over in the future. If you like balsamic you will like this recipe!
- If you’d like extra veggies add in double the amounts listed in the recipe card. And increase the butter amount to 2 tablespoons. Salt and pepper to taste.
- Try serving this roast and the sauce over mashed potatoes or mashed cauliflower. Another tasty choice is buttered egg noodles.
- Have a frozen roast? You can forego cutting it into 8 pieces and throw it into the pot whole and frozen. I would definitely increase the pressure cooking time to anywhere between 75-90 minutes and make sure to use a full natural pressure release. If the chuck roast isn’t tender it means it hasn’t been cooked long enough. You can always bring it back up to pressure and cook longer if needed.
- Leeks! Read up on leeks and what they are and how to clean them. Cut off the dark green parts of the leeks and use the light green and white parts. They do have a lot of dirt trapped in them so make sure to clean well.
- You’ll have extra tomato paste. I like to store extra tomato paste in the freezer. I like to spoon out tablespoons of tomato paste and freeze on parchment paper. Then I pop them off the parchment and store them in a zipper freezer bag. It makes it easy to grab one tablespoon at a time for recipes like this one. Or you can buy tomato paste in a tube and store in the refrigerator.
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in the 3 quart or 8 quart pot.
More AMAZING Beef Recipes to make…
Instant Pot Korean BBQ Burritos
Instant Pot TV Dinner Steak and Gravy
Instant Pot Hot Beef and Cheese Sandwich
Instant Pot Steak Diane Casserole
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Instant Pot Yankee Pot Roast
- Prep Time: 20 minutes
- Cook Time: 45 minutes (plus 15 minute natural pressure release)
- Total Time: 1 hour 5 minutes
- Yield: 4–8 servings 1x
Description
A homey, comforting fall apart roast that has loads of fall flavor. This is a low carb recipe that can be served over mashed cauliflower (or if you’re in the not caring about carbs camp serve it over mashed potatoes).
Ingredients
- 1 1/2 to 3 pounds of trimmed chuck roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp butter
- 1 leek, white and light green ends only, cleaned, trimmed and thinly sliced
- 1 rib of celery, diced
- 1 medium carrot, peeled and diced
- 2 tsp minced garlic
- 1 Tbsp tomato paste
- 1/4 cup balsamic vinegar
- 1 cup beef broth
- 8 ounces sliced mushrooms
- 1/2 tsp dried thyme
Instructions
Instant Pot Instructions:
- Cut the roast into 8 pieces. Trim excess fat off. Sprinkle the salt and pepper over the roast and set aside.
- Turn Instant Pot to sauté setting. When the display says HOT add in the butter and melt. Add in the leeks, celery and carrots. Saute for 5 minutes. Add in the garlic and saute for 30 seconds. Turn off the Instant Pot.
- Stir in the tomato paste and the vinegar well. Pour in the broth and scrape the bottom of the pot so that nothing is sticking.
- Add in the mushrooms, thyme and the roast.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes. When the time is up let the pot sit for 15 minutes and then move the valve to venting. Remove the lid.
- Serve the pieces of roast with the vegetables and drizzle with the sauce.
Slow Cooker Instructions:
- Cut the roast into 8 pieces. Trim excess fat off. Sprinkle the salt and pepper over the roast and set aside.
- Heat a pan over medium high heat. Add in the butter and melt. Add in the leeks, celery and carrots. Sauté for 5 minutes. Add in the garlic and sauté for 30 seconds. Add into the slow cooker.
- Stir in the tomato paste, vinegar, broth, mushrooms and thyme. Nestle the roast into the slow cooker.
- Cover and cook on low 6-8 hours.
- Serve the pieces of roast with the vegetables and drizzle with the sauce.
Notes
Recipe adapted from Nom Nom Paleo
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
My wife and her son are Filipino and have totally different ideas of what is good, so we shall see…lol As an aside, I’m writing a review on the hungry man’s casserole which I made last night, it was fantastic
Oh haha! Well hopefully someone likes it!!!
Made this tonite… pretty sure I did all the steps right… have to say (the 1st time ever I haven’t liked) this pairing of the Balsamic vinegar with all the other ingredients didn’t work, at least not to my taste buds. The pickling effect on the veggies was good and interesting, but the sauce was just a bit much for the meat, again, it’s just me that eats this food for the moment, so I’m not speaking for my family. They’ll have it as leftovers on Wednesday ot Thursday, I’ll perhaps change my review after they’ve tried it.
Oh shoot! Hopefully your family at least likes it 🙂