38 Minute Ranch Pot Roast
Delicious, never-dry pot roast in just 38 Minutes - Ranch Pot Roast has a delicious gravy that is a crowd pleaser!
Servings: 6
Calories: 466kcal
Ingredients
- 2 tbsp sunflower coconut oil
- 4-5 lb pot roast
- 3 carrots peeled and sliced into rounds
- 4 celery sliced thin
- 2 cups chicken stock
- 1 ranch dressing packet
- 1 tsp celtic sea salt
- 1 tsp pepper
Instructions
- Turn instant pot to sautee setting.
- Add oil, heat until shimmery.
- Add pot roast, let brown on each side (about 6 minutes per side).
- Remove pot roast, set aside.
- Add celery, carrots to pan.
- Cook until soft and lightly browned, about 5 minutes on sautee.
- Deglaze with stock.
- Add roast back into pan.
- Add ranch dressing packet to season.
- Add lid to instant pot, set to seal.
- Cook on meat with high pressure for 38 minutes, and let naturally release.
- Remove pot roast from pan.
- Set instant pot to sautee and reduce sauce to a thick gravy.
- Pour gravy over roast and serve immediately.
Nutrition
Calories: 466kcal | Carbohydrates: 6g | Protein: 68g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 198mg | Sodium: 380mg | Potassium: 1254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5215IU | Vitamin C: 2.8mg | Calcium: 68mg | Iron: 6.5mg