- 4 tablespoons olive oil, divided
- 3 pounds beef chuck roast
- 2 cups beef broth
- 1 pound baby potatoes
- 1 1/2 cups baby carrots
- 1 medium onion, quartered
- 1 packet dry onion soup mix
- 1/4 cup water
- 2 1/2 tablespoons cornstarch
- 1 1/2 teaspoons garlic salt
- 1 teaspoon Dash freshly ground black pepper
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove roast from pot and place on a serving platter, leaving drippings in the pot.
- 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.
- Slice roast and serve with vegetables and gravy.
05/13/2019
recipepes.com
nstant pot® pot roast with potatoes and carrots, recipe
PT15M
PT1H
5
455 calories
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