WW Instant Pot Pot Roast

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WW Instant Pot Pot Roast recipe is a neat dinner suitable to keep you warm and comfortable. This beef pot roast recipe is a lighter pale imitation of the traditional beef pot roast. It is prepared in the Instant Pot; hence, it is quick and simple. We found tender meat, tasty vegetables, and thick broth in the NW Instant Pot Pot Roast recipe, which did not include too many calories. The beef is only cooked until it is juicy & the carrots and potatoes absorb all the juicy flavors. You will fancy how this version fits in your Weight Watchers plan. It is fulfilling, moderate & plain.

STATS

  • Course: Main Course
  • Prep Time: 15 minutes
  • Cuisine: American
  • Method: Instant Pot / Pressure Cook
  • Cook Time: 60 minutes
  • Serving Size: 1½ cups
  • Yield: 6 servings
  • Difficulty: Easy
  • Diet: Weight Watchers, Low-Carb
  • Total Time: 1 hour 15 minutes

EQUIPMENT

  • Instant Pot (6-quart or larger)
  • Cutting board
  • Sharp knife
  • Tongs
  • Measuring spoons
  • Wooden spoon

INGREDIENTS:

  • One tablespoon of olive oil
  • Two pounds of lean, fat-trimmed chuck roast
  • Half a teaspoon of the black pepper & 1 teaspoon of the salt
  • A teaspoon of powdered garlic consumption
  • One teaspoon of powdered onion
  • 1 tablespoon tomato paste
  • One sliced yellow onion
  • Three minced garlic cloves
  • One cup of tiny carrots
  • Half a cup of baby potatoes
  • Two cups of beef broth with minimal sodium
  • One tablespoon of Worcestershire sauce
  • The dried thyme, one teaspoon
  • One teaspoon of dried rosemary
  • 1 bay leaf
  • One tablespoon of optional cornstarch (for thickening)
  • Two teaspoons of water (if using cornstarch for a slurry)

INGREDIENT NOTES

Beef:

  • A lean cut, such as a chuck roast, may be used. Remove all visible points by trimming down all fat.

Oil:

  • You add a little olive oil to make the meat brown & develop the flavor.

Spices:

  • Garlic powder, onion powder, thyme, rosemary, & bay leaf contain much flavor without a high number of calories.

Veggies:

  • Put in baby potatoes & carrots. There is no need to peel. Chop into chunks, leave big so they won’t turn mushy.

Broth:

  • The dish is also heart-healthy due to low-sodium beef broth that ensures the dish remains rich as well as flavorful.

Worcestershire:

  • Brings a deep taste of umami. Only one tablespoon will suffice.

Thickening:

  • You may thicken gravy with cornstarch slurry at the end, to your taste.

INSTRUCTIONS

  1. Press the Instant Pot’s “Sauté” button. Pour in some olive oil.
  2. Use salt, pepper, onion powder, & garlic powder to season the meat.
  3. The meat should be browned for 2 to 3 minutes on each side. Take out and put aside.
  4. Include the garlic & onions.
  5. Bake it for two minutes, stirring often.
  6. Stir in tomato paste till well mixed.
  7. To deglaze, add broth & scrape the bottom of the saucepan.
  8. Include the bay leaf, thyme, rosemary, & Worcestershire. Stir.
  9. Put the steak back in the pot. Arrange the carrots & potatoes around it.
  10. Secure the lid. Select “Sealing” for the valve.
  11. For 60 minutes, pressure cook on high.
  12. Let the pressure reduce normally for ten minutes, then immediately release it.
  13. Take out the vegetables & meat. Slice/shred the meat.
  14. The gravy may be made optionally by turning on “Sauté,” adding the cornstarch slurry, and stirring while it thickens.
  15. Serve roast with the veggies & spoon broth/gravy over the top.

TIPS

  • Cut meat into 2-3 large pieces so it cooks evenly & quickly.
  • Rest the meat for 5 minutes before you slice.
  • Add more vegetables, such as celery/mushrooms.
  • In case you are pressed for time, skip browning, although it allows flavor.
  • Keep additional broth in reserve to make soups/stews.

STORAGE INFORMATION

Fridge:

  • For four days, keep the chilled pot roast in a tightly sealed container. Gently warmup on the stovetop/in the microwave.

Freezer:

  • Freeze in freezer-safe bags/containers for 3 months. Thaw overnight in the fridge before reheating.

FAQS

May I use frozen beef?

  • No, the roast should be thawed to ensure that there is enough browning and pressure cooking.

Is there a substitute for chuck roast?

  • Leaner cuts could be using bottom round or top sirloin.

May I leave out the potatoes?

  • Yes. Add additional carrots, celery/turnips.

So, how do I spice it up?

  • Put red pepper flakes/cayenne into the broth.

NUTRITION

Calories: 280
Protein: 28g
Carbohydrates: 10g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 75mg
Sodium: 390mg
Fiber: 2g
Sugar: 3g
Iron: 3mg
Calcium: 35mg
Potassium: 720mg
WW Instant Pot Pot Roast Recipe is evaluated at five (5) SmartPoints per serving.