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| Image credit: Erica, Emily, and Echo Recipe from: favfamilyrecipes |
Sunday
Pot Roast
“This Instant
Pot Roast with potatoes and carrots is the perfect Sunday dinner.” Erica, Emily, and Echo
Ingredients:
3 pounds beef
chuck roast
salt to taste
4 tablespoons
olive oil divided
2 cups beef
broth *can use gluten-free beef broth
1 packet dry
onion soup mix *can use gluten-free onion soup mix
1 white or
yellow onion, quartered
1 pound baby
potatoes (see notes above)
1 cup baby
carrots
Instructions:
Sprinkle pot
roast with salt and set aside.
Add 2 Tbsp.
Olive oil to
Instant Pot and set to "Saute".
When oil
becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
Add beef
broth to Instant Pot.
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.
Put veggies
in Instant pot and distribute evenly around roast.
Place lid on
Instant pot with steam valve closed.
Switch
Instant Pot setting to "manual" and set for 60-80 minutes on
"high" pressure (70
minutes seems to work ok, judge the time
depending on the size of your roast).
Do a natural
release for at least 10 minutes, then quick release.
Remove roast
from instant pot, slice, and serve with vegetables.
Use extra
drippings from the instant pot to make gravy or au jus (see notes above to see
how to make gravy).
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