Name: Pot roast with mashed potatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1 serving
Ingredients: 1 3/4 lb beef eye of round roast, cut into 2-inch chunks; 2 tsp salt; 3/4 tsp black pepper; 16 olive oil cooking sprays; 2 medium yellow onions, thickly sliced; 5 medium carrots, cut into 1-inch rounds; 4 stalks celery, cut into 1-inch pieces; 3 cloves garlic, minced; 2 cups beef broth; 1 1/4 lb Yukon Gold potatoes, peeled and chopped; 1/2 cup plain nonfat Greek yogurt; 1/4 cup 2% milk

Instructions

Prep 30 min · Cook 1 hr

Season the beef chunks with half the salt and half the pepper. Set the Instant Pot to sauté and coat the bottom with cooking spray. Sear the beef in two batches for 5 minutes until browned on all sides, then remove to a plate. Done when browned on all sides.
Spray the pot again if needed. Add the onion, carrots, and celery and sauté for 5 minutes until slightly softened. Add the garlic and cook for 1 minute more.
Pour in the beef broth and scrape the bottom of the pot to release any browned bits. Return the beef and any juices to the pot. Close the lid and set to high pressure for 45 minutes. Done when tender and 160°F in center.
While the roast cooks, place the potatoes in a large pot and cover with water. Bring to a boil and cook for 15 to 18 minutes until fork-tender. Done when fork-tender.
Drain the potatoes and return them to the pot. Add the Greek yogurt, milk, and the remaining salt and pepper. Mash until smooth. When the Instant Pot is done, let the pressure release naturally for 15 minutes before opening.

Nutrition

Ingredients

Instructions

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