Fool-proof Pot Roast With Sweet Potatoes
As long as you select a good chuck roast, this pot roast turns out tender and flavorful EVERY time! Foolproof if you ask me :)
Equipment
- 1 Instant Pot
- 1 knife and cutting surface
Ingredients
- 3 lb. chuck roast
- 2 large sweet potatoes chopped into large 2" chunks
- 3 medium carrots chopped into large 1" chunks
- 3 celery stalks chopped into large 1" chunks
- 1 qt. beef broth or chicken broth
- 2 bay leaves
- 1 tsp. sea salt plus more to taste
- 1/2 tsp. white pepper
- 1/2 tsp. onion powder
- hearty drizzle extra virgin olive oil
Instructions
- Place the chuck roast in the Instant pot insert. Season with half of the sea salt, white pepper, and onion powder.
- Chop the sweet potato, carrot, and celery into large chunks. Place them under, around, and on top of the chuck roast, filling up to the 'max fill" line in the Instant Pot insert.
- Add the rest of the spices, the bay leaves, the olive oil, and the chicken or beef broth.
- Place the lid on the Instant pot and select "Pressure Cook" for 1 hr.
- Once the 1 hr. cook time is complete, let the Instant Pot depressurize naturally to ensure tender meat.
- Take the meat out of the pot, cut/shred it up, and add it back into the broth. The meat should be very tender at this point.
- Serve over rice, with fresh sourdough and butter, or enjoy all by itself!