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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!

Contributor:  
Contributor:  
Trish Butts

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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