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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.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 10
Author Mary

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
  • 1 cup 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

  1. Combine cornstarch (or arrowroot if using), beef broth, tomato sauce, garlic, liquid aminos, and seasonings to a jar.

  2. Shake vigorously to combine. Pour liquid into the bottom of the Instant Pot.

  3. Next, add chuck roast and veggies to the pot. Lock lid into place and set the vent to the sealing position.

  4. 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.

  5. With a wooden spoon or oven mitt, carefully push valve open to release remaining pressure. Remove the lid and serve.