|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
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
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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