Instant Pot Roast
This Instant Pot Roast provides 48g protein and 749 calories per serving, with enough volume to fuel training days without additional sides. Batch 6 hearty servings in quick prep time, letting collagen and connective tissue break down under pressure for maximum protein density. Load this into containers when you need calorie-dense meals that still prioritize protein.
Ingredients
- •Beef Chuck Roast(1361g)
- •Garlic(360g)
- •Rosemary, Fresh
- •Rosemary, Fresh(15g)
- •1 teaspoon kosher salt (plus a few pinches)
- •½ teaspoon ground black pepper
- •½ cup water
- •Potato, Red(454g)
- •Tomato Sauce
- •Worcestershire Sauce(45g)
Lea & Perrins is the standard. A little goes a long way.
- •Carrots(600g)
- •Cornstarch(30g)
Instructions
- 1Pat the roast dry and cut 6 1-inch deep slits in the top. Peel the garlic cloves and cut them in half. Stuff each slit with a half clove of garlic and a piece of cut rosemary spring. Season all over with the salt and black pepper. In the bottom of an Instant Pot or similar electric pressure cooker or multi-cooker, pour in the water, then add the beef, nestling the pieces in snuggly.
- 2Arrange the potatoes on top of the beef. Mince the remaining garlic and scatter on top of the potatoes. Sprinkle the chopped rosemary all over the potatoes and beef. Then, sprinkle a pinch of salt on top of the potatoes.
- 3Pour the tomato sauce and Worcestershire over the beef.
- 4Cover and seal the Instant Pot. Cook on Manual/High Pressure for 60 minutes. It will take 10 to 15 minutes for the Instant Pot to come to pressure, then the countdown will begin. When the cook time has elapsed, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- 5Carefully open the lid and add the baby carrots on top.
- 6Reseal the lid and cook on Manual/High Pressure for 5 minutes more. Let the pressure release naturally for 10 minutes (this natural release is KEY for a tender roast). Quick release any remaining pressure. With a slotted spoon, remove the meat and vegetables to a large platter or bowl, discarding any large pieces of fat.
- 7Make sure the Instant Pot is off. In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. While whisking the cooking juices in the Instant Pot, slowly pour in the slurry. Turn the pot to SAUTE, then cook, stirring frequently, until the juices have thickened into a thin gravy, about 3 to 5 minutes. Turn off the Instant Pot.
- 8Add the beef and vegetables back to the pot and stir to warm through (the potatoes, veggies, and meat will all break down a little and be tender and delicious). Serve hot, ensuring each serving gets a little bit of everything.
Nutrition — Per Serving
749
calories
48g
protein
41g
fat
- Carbohydrates
- 48g
- Saturated fat
- 14.6g
- Sodium
- 301 mg
- Dietary fiber
- 5.7g
6 servings per batch · ~478g each
Macro data sourced from USDA FoodData Central
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How much protein does Instant Pot Roast have per serving?
Each serving contains 48g of protein and 749 calories with 41g fat and 48g carbs. This is a calorie-dense option suited for surplus phases or high-activity days.
How long does Instant Pot Roast take to prep?
Despite the quick prep label, this recipe batch-cooks 6 servings at once, so you're getting a full week of dinners from a single cooking session. The Instant Pot cuts total time compared to traditional roasting methods.
Is Instant Pot Roast good for muscle gain?
At 48g protein and 749 calories per serving, this recipe works well during muscle-building phases where calorie surplus supports strength training. The 48g carbs post-workout help replenish glycogen alongside the substantial protein content.
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