Instant Pot® Pot Roast with Potatoes and Carrots

Ingredients

  • 4 tablespoons olive oil, divided
  • 3 pounds beef chuck roast
  • 2 cups beef broth
  • 1 pound baby potatoes
  • 1 ½ cups baby carrots
  • 1 medium onion, quartered
  • 1 packet dry onion soup mix
  • ¼ cup water
  • 2 ½ tablespoons cornstarch
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon Dash freshly ground black pepper
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.

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  • Step 2

    Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.

  • Step 3

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 4

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  • Step 5

    Remove roast from pot and place on a serving platter, leaving drippings in the pot.

  • Step 6

    Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.

  • Step 7

    Slice roast and serve with vegetables and gravy.

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