A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.

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Recipe Summary

prep:
30 mins
cook:
1 hr 35 mins
additional:
15 mins
total:
2 hrs 20 mins
Servings:
6
Yield:
1 2-pound chuck roast
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.

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  • Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.

  • Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

Tips

Cook's Note:

You can substitute coconut aminos for the tamari, if desired.

Nutrition Facts

337 calories; protein 19.9g 40% DV; carbohydrates 9.8g 3% DV; fat 24g 37% DV; cholesterol 68.8mg 23% DV; sodium 882.3mg 35% DV. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 4 stars
04/09/2018
4.8.18 Didn’t have tamari, sub’d low sodium soy sauce, and skipped the Stevia, didn’t think it needed it for our taste. I found the Asian flavor a bit weak, so I did end up adding more soy sauce. Would recommend that you mix your arrowroot into a slurry using a bit of water rather than adding it directly to the hot liquid after the cooking cycle is complete, otherwise, you’ll most likely end up with lumps in your sauce. Ended up with fork-tender, perfectly-cooked, flavorful beef. Would suggest that you trim off as much fat as you can because this is not something where you want fatty chunks of meat. I served this with rice, but husband said he thought noodles would have been a better choice. I’m always looking for new Instant Pot® recipes, and this is one that I’ll make again. dlc1955dec, thanks for sharing your recipe. Read More
(6)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/09/2018
4.8.18 Didn’t have tamari, sub’d low sodium soy sauce, and skipped the Stevia, didn’t think it needed it for our taste. I found the Asian flavor a bit weak, so I did end up adding more soy sauce. Would recommend that you mix your arrowroot into a slurry using a bit of water rather than adding it directly to the hot liquid after the cooking cycle is complete, otherwise, you’ll most likely end up with lumps in your sauce. Ended up with fork-tender, perfectly-cooked, flavorful beef. Would suggest that you trim off as much fat as you can because this is not something where you want fatty chunks of meat. I served this with rice, but husband said he thought noodles would have been a better choice. I’m always looking for new Instant Pot® recipes, and this is one that I’ll make again. dlc1955dec, thanks for sharing your recipe. Read More
(6)
Rating: 5 stars
09/27/2018
Definitely a keeper! The roast was tender and juicy. I substituted corn starch since I couldn’t find arrowroot and it worked out fine. Read More
(1)
Rating: 5 stars
05/10/2020
I love the ingredients here in the Asian Pot Roast. I would do the same thing in a crock pot - the long version. Start at about Noon and ready to eat at about 6 pm. Use corn starch for thickener as I don't keep arrowroot on hand. I did crock pot short ribs with the Asian theme last year and they were a big hit! Read More
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Rating: 5 stars
12/16/2019
This was a very simple and delicious dish. I did brown the roast in a cast Iron since I find it easier and can get it browned faster. Read More
Rating: 5 stars
08/27/2018
I made this as close to the recipe as I could with terrific results. I will definitely make this again.:) Read More
Rating: 5 stars
05/21/2020
I added shiitake mushrooms with the 2 lb roast. 60 minutes plus the 10 minute NR was perfect. I followed other reviewers by using Aminos (?) instead of liquid stevia and cornstarch in place of arrowroot. I had green onions to top it with before serving and grated orange zest on the beef. It was a showstopper as far as I was concerned. I’ll do this often. Read More
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