Instant Potted Roast

I have looked up various pot roast recipes for the Instant Pot pressure cooker, and have yet to try any of them. This one looks super promising and I plan to try it sometime, but this one seemed to best fit what I want to make tonight with the boneless chuck arm roast of beef I have. Naturally I have made some changes. Basically I looked at that recipe for the cooking time, heh.

Pot Roast

1 Boneless Chuck Arm Roast of Beef (I think mine is 2-3 lbs…size matters not with a pressure cooker)

1/2 of a vidalia onion sliced in rings

1-2 tbl extra virgin olive oil

2 bay leaves

1 small can of low sodium V8 juice

1 V8 juice can of water

your favorite meat rub (I used a Trader Joe’s Coffee & Garlic BBQ rub)

drizzle of worcestershire sauce

Drizzle roast on both sides with worcester sauce and rub on liberal amounts of your favorite meat rub. Let sit in the fridge for a couple of hours to let the flavors sink in.


Sorry it is so dark, I struggle with that. Readjust and adjust my camera all the time. Must be the florescent lighting.

Add olive oil to the pressure cooker pan and set to Saute. It should get hot fairly quickly and you can sear the meat on both sides. I had to cut mine in two pieces to accomodate my pan, but it will all cook the same.


Mmmmm Maillardy goodness

Set the meat aside and toss in the onions, let cook until they just start to get soft and get some color on them.


How I wish I could include smell here. WOW!

Turn off the Saute and place the seared meat chunks on top of the onions. Place one bay leaf on each chunk of meat (or just lay both on top if you did not have to cut) and pour the V8 all over the meat. Pour the can of water around the beef in the bottom of the pan.


You need liquid for the pressure cooker anyway, and this cut of meat works best when braised…WIN!

Cover and set manual (high pressure) for 70 minutes…making sure you have the vent closed. When it beeps, vent and serve with the roasted veg.


fork tender and absolutely delicious


Citrus-Garlic Roasted Root Veg

3 medium sized yukon gold potates, peeled & cubed

5 medium sized carrots, peeled and cubed

drizzle of extra virgin olive oil

pinch or two of sea salt

2 cloves of garlic, rough chopped

the juice of one fresh clementine

Preheat oven to 400

Arrange cubed veg in a baking dish, sprinkle on the chopped garlic. Drizzle on the olive oil then squeeze the clementine all over the whole mess.


I was planning on using lemon for this then at the last minute I realized I am out of lemons…BAD HOME COOK!

Roast until things start getting browned and crispy, about 45 min to an hour.


mine don’t look so roasted on the top, but they did get some color on the bottom