Instant Pot Pot Roast with Vegetables

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 4 large carrots, cut into chunks
• 1 1/2 lbs baby potatoes, halved
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 2 tsp dried rosemary

Instructions

1. 1

   Season the beef chuck roast with salt and black pepper on all sides.

2. 2

   Set Instant Pot to sauté mode and add olive oil. Brown the roast on all sides, then transfer to a plate.

3. 3

   Add onion and garlic to the pot and sauté for 2-3 minutes until fragrant.

4. 4

   Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour in the beef broth and mix well, scraping any browned bits from the bottom.

5. 5

   Return the roast to the pot and layer carrots and potatoes around the meat.

6. 6

   Seal the Instant Pot and cook on high pressure for 60 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure. Slice the roast and serve with vegetables and sauce.