J Dub’s InstaPot Pot Roast is a very easy one pot wonder.

This roast is great for Sunday dinner and even busy weeknights.

I make this roast in my instaPot because it is so much quicker than pulling out my crockpot.

I have a hard time remembering to pull out my crockpot early in the day to start dinner.

The Instapot solves that issue for me because it just does not get any easier.

But don’t worry!

If you don’t have an Instapot, you can easily make pot roast using a crockpot.

I have included directions for using a crockpot are in the recipe notes below.

And, lets not forget, clean up is a breeze regardless of which method you use.

Using one pot to create an entire meal for your family is definitely not overrated!

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J Dubs Instapot Roast - J Dub By Design

J Dub’s InstaPot Roast


  • Author: Jennifer Williams
  • Prep Time: 5 minutes
  • Cook Time: 90 minutes (plus 30 minutes to depressurize)
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

J Dub’s InstaPot Roast is a very easy one pot wonder.  This roast is great for Sunday dinner and even busy weeknights.  I make this roast in my InstaPot, but it will easily work in a crockpot too.


Scale

Ingredients

  • 45 Pound Roast (shoulder or chuck roast)
  • 2 onions peeled and quartered
  • 6 whole cloves of garlic, peeled and smashed
  • 2 packages (24 ounces) of small potatoes (I use purple, red, and natural flavor fusion potatoes
  • 7 large carrots, unpeeled, tops removed, cut into large  chunks
  • 16 ounce jar sliced mild pepper rings
  • 1/2 cup chicken stock
  • 1/3 cup flour
  • 1 Tablespoon Seasoning Salt
  • 1 Tablespoon Onion Powder
  • 3/4 teaspoon kosher salt ( I use Red Diamond)
  • 1 1/2 Tablespoon granulated garlic
  • 1 teaspoon black pepper
  • 1/4 cup Olive or Avocado Oil

 


Instructions

  1. First, add all of the spices to the flour and whisk.
  2. Then rub the flour mixture generously over the roast, covering it entirely.
  3. Discard the remaining flour.
  4. Pour enough olive or or avocado oil into the InstaPot to cover the bottom of the pot.  I use approximately 1/4 cup oil.
  5. Turn the InstaPot to sauté and heat the oil.
  6. Once the oil is hot, place the roast in the InstaPot and brown the roast on all four sides.
  7. Next, turn the InstaPot off.
  8. Add 1/2 cup chicken stock to the roast
  9. Cover the roast with the potatoes, carrots, onions, and garlic cloves.
  10. Pour the entire of jar of peppers, including the juice over the roast.
  11. Then, place lid on InstaPot and seal making sure the vent is closed.
  12. Turn the InstaPot to Manual High.
  13. Now, set the InstaPot timer for 90 minutes.
  14. After the roast has cooked for 90 minutes, allow the InstaPot to release naturally.
  15. Once the InstaPot has released pressure naturally, carefully open the lid of the InstaPot and remove the interior pot.
  16. Pour the contents of the interior pot into a large casserole dish for serving.

Notes

  • To make this roast in a crockpot, brown the roast first in a cast iron skillet.
  • Follow the recipe for the InstaPot.
  • Turn the crockpot on high for the first hour and then turn to low for the 4 hours. Time may vary depending on your crockpot
  • Category: Dinner

Keywords: roast, weeknight meal, dinner

Another plus I almost forgot to mention – The potatoes and carrots are perfectly tender without being mushy.

Drop me a comment below and tell me what method you use to cook your roast.

Do you prefer an Instapot or a crockpot?

Don’t forget to let me know what you think about my Instapot Pot Roast.

Looking For More?

Looking for another great main dish that screams comfort food? Try my Stuffed Meatloaf or my Cajun Chicken Cakes with homemade remoulade.

OR

My Hasselback Potatoes.

OR

My Outstanding Chili!

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And, if you are looking for holiday DIY’s, don’t miss my bottle brush Christmas tree DIY and my front door swag tutorial.

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