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Pot Roast - Instapot Recipe

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This recipe for Pot Roast - Instapot, by , is from Trish's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Trish Butts


3 to 5 pound chuck roast
2(0.7-ounce) packages of Italian Dressing Mix
2(0.7-ounce) packages of Ranch Dressing Mix
1 envelope Lipton Onion Soup Mix
1 (14.5-ounce)can of Low-Sodium Beef Broth
1 pound of baby carrots
4 ribs of celery, cut into 1-inch slices
1 (8-ounce) Package of mushrooms, quartered
3 Russet potatoes, cut into bite-sized cubes
2 tablespoons of cornstarch mixed with 1/4 cup of cold water

Brown both sides of your chuck roast .
Put the Italian, Ranch and Onion Soup mixes into a bowl. Mix well.
Sprinkle the seasonings onto the roast.
Add the beef broth. Cover.
If using a pressure cooker, bring up to pressure and cook for 1 hour.
If using a slow cooker, set to low and cook for 6 to 8 hours until tender.
Prepare the vegetables.
Remover the roast from the cooker.
Put the vegetables into the cooker. Cover and cook until tender.
In the pressure cooker: bring up to pressure and cook 3 to 4 minutes.
In the slow cooker, turn the temperature to high and cook one to two hours.
Stir in the cornstarch and water mixture. Continue cooking for a few more minutes.
Return the roast to the pot. If you're like me, I just go ahead and cut it up because it is so tender it just falls apart anyway!

Preparation Time:
Preparation Time:
1 hour 30 minutes




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