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Instant Pot Rosemary Pot Roast - Dump and Go Dinner

<p>Nothing says "comfort" more than an Instant Pot beef pot roast this winter. Simple to throw together, cream of mushroom soup and rosemary elevates this roast for the perfect dinner.</p>
4 Servings Recipe By

Ingredients

  • 1 cup chunk Yukon Gold Potato
  • 1 cup Water
  • 9 1/2 ounces Diced Tomatoes, Rosemary and Oregano
  • 3/4 cups chunk Onion
  • 7 ounces Cream of Mushroom Soup
  • 4 teaspoons Tomato Paste
  • 1 1/3 teaspoons Rosemary, Dried
  • 1/8 teaspoons Salt
  • 1 1/3 pounds quarter Beef Roast

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 oz roast & 1/2 cup veggies
  • 312 Calories
  • 10g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 98mg Cholesterol
  • 690mg Sodium
  • 17g Total Carb
  • 3g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 36g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine potatoes and onion in Instant Pot.
  3. Top with beef and remaining ingredients.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 60 minutes.
  6. Let pressure release naturally.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide ingredients between indicated number of round freezer containers, placing the potatoes at the bottom to ensure they are covered with liquid to prevent browning. Place meat on the top.
  2. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add contents from frozen container to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 60 minutes.
  6. Let pressure release naturally.

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