Description
This Instant Pot Moroccan Pot Roast is a flavorful and hearty dish that combines tender beef chuck roast with aromatic spices and a medley of vegetables. Perfect for a comforting meal any day of the week!
Ingredients
Units
Scale
For the Pot Roast:
- 2 tablespoons olive oil
- 2.5 pound beef chuck roast
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup beef stock or broth - divided
- 2 tablespoons tomato paste
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cumin
- 0.5 teaspoon dry mustard powder
- 0.13 teaspoon cayenne pepper
- 0.13 teaspoon sweet paprika
For the Vegetables:
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 2 large onions, cut into wedges
- 2 medium red bell peppers, cut into 1-inch pieces
- 2 tablespoons cornstarch to thicken - optional
- Chopped fresh cilantro to garnish - optional
Instructions
- Season and Sear the Roast: Sprinkle salt and pepper on both sides of chuck roast. Sear in Instant Pot or on the stove.
- Prepare the Pressure Cooker: Deglaze with beef stock. Combine remaining stock with spices and tomato paste.
- Pressure Cook: Cook the roast under pressure for one hour.
- Add Vegetables: Add carrots, parsnips, onions, and bell peppers.
- Thicken Gravy: Make a cornstarch slurry to thicken the gravy.
- Serve: Serve the pot roast and vegetables with the gravy and optional cilantro.
Notes
- Try to keep the parsnips and carrots similar sizes to ensure even cooking.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Substitute Ras el hanout for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg
