Instant Pot Pot Roast Recipe (Weight Watchers-Friendly)
If you’re looking for a hearty, satisfying, and nutritious meal that won’t break your points bank, this Instant Pot Pot Roast is the perfect choice. This recipe is not only packed with protein but also includes a variety of vegetables that offer vitamins, minerals, and fiber. The combination of tender beef, hearty potatoes, and carrots makes for a comforting and filling meal. Plus, the magic of the Instant Pot makes this dish a time-saver while still delivering big flavors.
Ingredients:
- 3 lbs. Beef Chuck Roast (lean cut)
- 1 tbsp. Olive Oil
- Salt and Pepper to taste
- 1 Onion (chopped)
- 6 Carrots (peeled and chopped into 1-inch pieces)
- 1 tbsp. Tomato Paste
- 4 Cloves Garlic (minced)
- 1 ½ cups Beef Broth (low-sodium preferred)
- 1 tbsp. Worcestershire Sauce
- 4 Sprigs Fresh Thyme
- 1 ½ lbs. Whole Baby Potatoes
- 2 tbsp. Cornstarch (optional, for thickening)
Instant Pot Preparation Instructions:
- Searing the Beef: Begin by setting your Instant Pot to the sauté function and adding 1 tablespoon of olive oil. While the pot heats up, season the beef chuck roast generously with salt and pepper on both sides. Once the oil is hot, carefully place the beef in the pot. Sear each side for about 4 minutes, or until browned. This step is important because it locks in the flavors of the meat. After searing, remove the beef and set it aside.
- Sautéing the Aromatics: With the beef removed, add the chopped onion to the Instant Pot. Sauté the onions for about 3-4 minutes, or until they start to soften and become translucent. This will help to build the base flavor for the dish. Afterward, turn off the sauté function and add the minced garlic to the pot. Stir the garlic for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic.
- Creating the Cooking Liquid: Next, stir in the tomato paste, beef broth, and Worcestershire sauce. The tomato paste adds a rich, slightly tangy base, while the Worcestershire sauce gives the dish an additional depth of flavor. Stir everything together until fully combined. This cooking liquid will help tenderize the meat during the pressure cooking process.
- Cooking the Roast: Once the liquid is mixed, return the seared chuck roast to the pot, nestling it into the liquid. Add the 4 sprigs of fresh thyme for added flavor. Close the Instant Pot lid, ensuring that the release valve is set to sealing. Set the Instant Pot to cook on manual mode for 60 minutes at high pressure. The pressure cooking method ensures that the beef becomes perfectly tender and juicy.
- Natural Pressure Release: After the cooking time completes, let the Instant Pot naturally release for 10 minutes. This gradual release of pressure ensures the meat remains moist and tender. After 10 minutes, carefully switch the release valve to venting to release any remaining pressure.
- Adding the Vegetables: Once the pressure is fully released and the lid can be safely removed, carefully place the baby potatoes and carrot pieces on top of the beef. There is no need to stir them in, just arrange them on top. Close the lid again, ensuring the release valve is set to sealing. Set the Instant Pot to cook on manual mode for another 10 minutes. The vegetables will steam and cook perfectly under the pressure.
- Final Natural Pressure Release: After the second cooking cycle completes, allow the pressure to naturally release for another 10 minutes before venting the release valve to release any remaining pressure. This ensures that the vegetables remain tender, but not overcooked.
- Finishing the Dish: Once all the pressure has been released, remove the lid from the Instant Pot. Discard the sprigs of thyme from the pot. Next, use two forks to shred the beef into bite-sized pieces. The beef should be so tender that it easily pulls apart. Return the shredded beef to the pot, mixing it with the vegetables and cooking liquid.
- Thickening the Broth: If you prefer a thicker broth, mix 2 tablespoons of cornstarch with a small amount of cold water (about 2 tablespoons) to create a slurry. Stir the slurry into the pot and allow the liquid to thicken for a few minutes. This step is optional but can help create a richer sauce for serving.
- Serving the Pot Roast: Serve the shredded beef and vegetables hot, garnished with the cooked vegetables and a drizzle of the flavorful broth. You can enjoy it as is or serve it over mashed potatoes or rice for an even heartier meal.
Weight Watchers Points:
This Instant Pot Pot Roast recipe is designed to be Weight Watchers (WW)-friendly while still maintaining its delicious, comforting flavors. The recipe features lean cuts of beef, a variety of vegetables, and minimal added fat, making it a great choice for anyone tracking their points.
For a standard serving size (approximately 1/6th of the recipe):
- SmartPoints (Blue, Purple): 8 points per serving
- SmartPoints (Green): 9 points per serving
- PointsPlus: 9 points per serving
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 50g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 600mg
- Cholesterol: 80mg
Health Benefits of Instant Pot Pot Roast:
- Rich in Protein: Beef, particularly lean cuts like chuck roast, is an excellent source of high-quality protein, essential for muscle repair, immune function, and overall health. Protein helps keep you feeling full longer, which is beneficial for weight management.
- Packed with Vegetables: The carrots and potatoes in this recipe not only contribute essential vitamins and minerals but also provide fiber. Fiber supports digestive health and helps regulate blood sugar levels. These vegetables are a great source of Vitamin A (carrots) and potassium (potatoes).
- Time-Saving and Efficient: The Instant Pot makes this traditionally slow-cooked dish quick and easy. Instead of waiting hours for the roast to cook in the oven, you can have a fully cooked, tender pot roast in just about 90 minutes. The pressure cooking process locks in moisture, resulting in a flavorful and juicy roast.
- Heart-Healthy: By using lean beef and low-sodium beef broth, this dish offers a heart-healthier option compared to traditional pot roast recipes that may be higher in saturated fat and sodium. The olive oil adds healthy fats, which can help manage cholesterol levels when used in moderation.
- Weight Loss-Friendly: For those following Weight Watchers or other calorie-conscious programs, this recipe offers a substantial serving size without too many points. The high-protein, low-carb nature of the dish helps with satiety, making it easier to stick to your weight management goals.
- Versatile and Adaptable: This recipe can be modified to suit a variety of dietary needs. For a lower-carb version, substitute the baby potatoes with cauliflower or another low-carb vegetable. You can also use a different cut of beef, like sirloin or round, for a leaner option.
Tips for Success:
- Beef Selection: If you prefer a leaner cut, you can opt for a round roast instead of the chuck roast. However, the chuck roast tends to provide more flavor and tenderness.
- Vegetable Varieties: You can swap out the carrots and potatoes for other root vegetables like parsnips, turnips, or sweet potatoes. Just be sure to adjust the cooking time accordingly for harder vegetables.
- Cornstarch Substitute: If you want to avoid cornstarch, try using arrowroot powder or flour as a thickener instead.
Conclusion:
This Instant Pot Pot Roast is not only a family-friendly dinner but also a smart option for those tracking their points with Weight Watchers. The combination of lean beef, flavorful broth, and hearty vegetables creates a satisfying meal that’s packed with nutrients and low in points. Whether you’re in need of a quick dinner or preparing a meal for the whole family, this recipe will become a staple in your household.
With its customizable ingredients and the convenience of the Instant Pot, you’ll be able to enjoy a perfectly cooked pot roast in a fraction of the time compared to traditional methods. So, give this dish a try and enjoy a delicious, nutritious meal that supports your health goals without sacrificing flavor.