Pot Roast
via instant pot
Yield:
6 servings
Cost:
$33.50
($5.58 per serving)
Nutrition per serving
849
Calories
57g
fat
38g
carbs
45g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving3 lbs
Chuck Roast
$26.97
$4.49
666
Calories
55g
fat
0g
carbs
40g
protein
1½ lbs
Baby Red Potatoes
$3.99
$0.66
125
Calories
0g
fat
30g
carbs
3g
protein
4
Carrots
chopped into large chunks
$0.65
$0.11
18
Calories
0g
fat
4g
carbs
0g
protein
1
Sweet Onion
chopped
$0.96
$0.16
10
Calories
0g
fat
3g
carbs
0g
protein
Staples
Showing cost Showing cost per serving Showing nutrition per serving3 tsp
Beef Broth Base
$0.47
$0.08
5
Calories
0g
fat
0g
carbs
0g
protein
3 cups
Water
$0.00
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
2 tbsp
Worcestershire Sauce
$0.10
$0.02
5
Calories
0g
fat
1g
carbs
0g
protein
1 tbsp
Olive Oil
$0.15
$0.02
20
Calories
2g
fat
0g
carbs
0g
protein
1 tsp
Onion Powder
$0.05
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
1 tsp
Garlic Powder
$0.05
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
½ tsp
Paprika
$0.02
$0.00
0
Calories
0g
fat
0g
carbs
0g
protein
½ tsp
Black Pepper
$0.06
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
1 tsp
Salt
$0.03
$0.01
0
Calories
0g
fat
0g
carbs
0g
protein
Instructions
1
Set instant pot to "saute". Mix the spices in a small bowl and rub the mixture over the roast.
2
Drizzle oil into the pot, then sear the roast for 3 minutes on each side.
3
Set to "pressure cook" on high for 60 minutes. Add potatoes, onions, and carrots to pot, then add broth and worcestershire and close the lid.
4
When the time is up, let it naturally release for 10 minutes before venting.
Notes
Source: Creme De La Crumb
Pot Roast
via instant pot
Yield:
6 servings
Ingredients
3 lbs
Chuck Roast
1½ lbs
Baby Red Potatoes
4
Carrots
chopped into large chunks
1
Sweet Onion
chopped
Staples
3 tsp
Beef Broth Base
3 cups
Water
2 tbsp
Worcestershire Sauce
1 tbsp
Olive Oil
1 tsp
Onion Powder
1 tsp
Garlic Powder
½ tsp
Paprika
½ tsp
Black Pepper
1 tsp
Salt
Instructions
Set instant pot to "saute". Mix the spices in a small bowl and rub the mixture over the roast.
Drizzle oil into the pot, then sear the roast for 3 minutes on each side.
Set to "pressure cook" on high for 60 minutes. Add potatoes, onions, and carrots to pot, then add broth and worcestershire and close the lid.
When the time is up, let it naturally release for 10 minutes before venting.
Notes
Source: Creme De La Crumb