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+ servings

Pot Roast

This recipe is so easy and delicious and can be made in the oven, on the stove, in a slow cooker or pressure cooker. It's comfort food at its best!
Prep Time10 mins
Cook Time1 hr 40 mins
Marinating15 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: beef, comfort, fall, food, freezer meal, healthy, instant pot, keto, meat, slow cooker, winter
Servings: 10 people
Calories: 316kcal


  • 4.5 lbs Beef Round Eye Roast
  • 16 Cremini Mushrooms
  • 9 Shiitake Mushrooms
  • 2 tbsp soy sauce
  • 4-5 garlic cloves pureed or finely minced
  • 1 1/2 tbsp salt
  • 1 tbsp black pepper
  • 3 tomatoes sliced
  • 1 medium yellow onion sliced
  • 3 small sprigs of fresh rosemary
  • 2 tsbp olive oil
  • 1/4 cup water
  • 2 cubes of beef or chicken bouillon


  • Trim fat from the roast.
  • In a small bowl, combine the minced or pureed garlic with 1 tbsp of olive oil, the soy sauce, the salt and pepper. 
  • Spread the mixture on top of the roast and let it marinade for at least 15 minutes. 
  • While the roast is marinating, put 1 tbsp of olive oil at the bottom of pot and line it with layers of onions, mushrooms and tomatoes. Add the rosemary sprigs.
  • In a small container, dissolve the beef bouillon into the 1/4 cup of water. Pour it on top of the vegetable layers. 
  • Put the roast inside the pot on top of the vegetables with all the liquid of the marinade. 
  • Set Instant Pot to Pressure Cooker, normal and set time to 100 minutes or 1hr and 40 min.
  • Follow Pressure Cooker instructions of cool down and enjoy!


Calories: 316kcal | Carbohydrates: 6g | Protein: 47g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 1369mg | Potassium: 1002mg | Fiber: 1g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 5mg