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Ingredients
2 Teaspoons seasoning salt (I use Lawry's)
1 Teaspoon garlic powder
1 Teaspoon dried parsley
1/2 Teaspoon onion powder
1/2 Teaspoon black pepper
1 (3 lb) Beef chuck roast
1 Tablespoon canola oil
1 Cup beef broth
1 Tablespoon tomato paste
2 Tablespoons balsamic vinegar
1 Tablespoon Worcestershire sauce
1 1/2 Pounds potatoes, Cut into bite size pieces
3 Large carrots, peeled & cut into thick slices
Optional
Corn starch to thicken juices
Instructions
In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Heat a large skillet and sear all sides of the roast until browned.
To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce and stir to combine.
Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 5 minutes.
When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
Optional
Combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saut�. Whisk continuously until juices are thickened and serve with pot roast.
04/03/19 * * * * *