Savory Italian Pot Roast (Instant Pot Version)
Savory, tangy, and mouthwatering, this Italian pot roast is a no fuss dinner that will impress all your friends and family! No more dry, bland pot roasts at family dinner - this one is literally bursting with flavor.
Ingredients
- 2-3 lb. chuck roast
- 1 onion sliced
- 6 whole carrots washed and cut into large chunks
- 1-2 cups mushrooms sliced
For the sauce:
- 1/4 cup cornstarch or 1/8 cup arrowroot powder for paleo, omit for keto
- 2 cups beef broth
- 1/4 cup Bragg liquid aminos or fermented soy sauce, or coconut aminos
- 1 can plain tomato sauce 7.5 ounces
- 4 cloves garlic minced
- 1 tbsp. basil
- 1 tbsp. oregano
- 1 tsp. pepper
Instructions
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Combine cornstarch (or arrowroot if using), beef broth, tomato sauce, garlic, liquid aminos, and seasonings to a jar.
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Shake vigorously to combine. Pour liquid into the bottom of the Instant Pot.
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Next, add chuck roast and veggies to the pot. Lock lid into place and set the vent to the sealing position.
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Cook on manual, high pressure for 20 minutes per pound (so 60 minutes for a 3 lb. chuck roast). Allow to naturally release pressure for 10-20 minutes.
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With a wooden spoon or oven mitt, carefully push valve open to release remaining pressure. Remove the lid and serve.
