Instant Pot Pot Roast Recipe

FROM CHEF ANDREA IN THE UTJ SOUTHERN TEST KITCHEN

Pot Roast (Instant Pot Recipe)

• 3 to 4  lbs. beef chuck roast
• saltto taste
• 4 Tbsp. olive oildivided
• 2 c. beef broth
• 1 pkg onion soup mix
• 1 white or yellow onion, quartered
• 1 lb. potatoes (cut into 2 in chunks or you can use whole small red or white potatoes)
• 1 c. baby carrots

Instructions

1. Sprinkle pot roast with salt and set aside.
2. Add 2 Tbsp. Olive oil to Instant Pot and set to “Sauté.
3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
4. Add beef broth to Instant Pot.
5. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
6. Put veggies in Instant pot and distribute evenly around roast.
7. Place lid on Instant pot with steam valve closed.
8. Set IP to manual pressure and set for 70 (75 minutes for 4 lb roast) minutes on “high” pressure.
9. Do a natural release for at least 10 minutes, then quick release.
10. Remove roast from instant pot, slice, and serve with vegetables.
11. Use extra drippings from the instant pot to make gravy or au jus.