Ingredients: |
Ingredients: 2 tsp seasoning salt, I use Lawry's
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp onion powder
1/2 tsp ground black pepper
3 pounds beef chuck roast, cut into 1 pound chunks
1 tbsp of canola oil
1 cup beef broth
1 tsp tomato paste
2 tbsp of balsamic vinegar
1 tbsp Worcestershire sauce
1/2 pound of baby potatoes, red or white
3 large carrots, peeled, and cut into thick slices
Optional: Corn starch to thicken juices
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Directions: |
Directions:In a bowl, combine the seasoning salt, garlic, parsley, onion, powder, and pepper, sprinkle over roast to season
Turn the insta pot to saute, when it reads hot, add the oil, and do not move it for 2-3 minutes, when you turn it over it should release easily, brown all the pieces, you may have to use a bit more of the canola oil to do this
When all pieces are browned remove the meat and set aside
Add to the insta pot, the broth, tomato paste, vinegar, and Worcestershire sauce, if there a bits of meat on the bottom, you can scrap them off with a wooden spoon
Add the meat back to the pot and cook of high pressure for 65 minutes
When the cook time is over, let the pressure release manually, will take about 15 minutes
Remove lid, add the potatoes & carrots, and pressure cook on high for 3-4 minutes
Let pressure release naturally, for 10 minutes, open the vent valve to release the rest of the pressure
Remove the roast and veggies, add the corn starch and water into the leftover juices to thicken to pour over the roast on each plate or to use as a gravy on mash potatoes |
This recipe for Insta Pot Pot Roast is from